Rotisserie chicken with huacatay cream

Ingredients

• 1 whole chicken (approx. 1.8 kg) or 6 large pieces
• 4 tablespoons PIKI rotisserie chicken seasoning
• 2 tablespoons PIKI ají with huacatay paste
• 3 tablespoons fresh lime juice
• 2 tablespoons vegetable oil
• Salt and pepper to taste
• For the cream: 3 tablespoons PIKI ají huacatay, 4 tablespoons mayo, 1 tablespoon cream, salt to taste

Preparation

1. 01

   Mix the rotisserie seasoning, ají huacatay, lime juice and oil in a bowl. Taste and adjust salt. The mixture should be thick and aromatic.

2. 02

   Using your hands (gloves help), rub the marinade all over the chicken, including under the breast skin so the flavor really soaks in. Cover and refrigerate for at least 30 minutes.

3. 03

   Preheat oven to 200 °C. Place the chicken on a rack over a baking tray and roast for 35 to 40 minutes, turning halfway, until the skin is golden and crisp. Internal temperature should reach 75 °C.

4. 04

   While the chicken cooks, make the cream: mix the ají huacatay paste, mayo and cream. Stir well, adjust salt and refrigerate until serving.

5. 05

   Serve the chicken with fries or roasted potatoes, and the huacatay cream on the side so everyone can help themselves.