• Combine all the marinade ingredients. Stir to combine.
• Combine the Aji Verde ingredients in a blender or food processor. If blending, put the liquid ingredients in the first. Layer in the jalapeño, garlic and cilantro last. Blend to combine. Set aside.

Peruvian chicken

• Spatchcock the chicken. That's not a big deal. Just cut out the backbone (that's the part opposite the breasts). Open up the bird on a cutting board and push down hard on the breast. Easy. Check out the video to see what it looks like.
• Coat the chicken well with the marinade. You should have lots. Get some on the inside surface as well. Refrigerate a minimum of 1 hour. You can go up to 12 hours. 
• Pre-heat your oven to 350F. I know I usually suggest higher but in the case the chicken will get too brown.
• Place the chicken on a baking sheet or large skillet and roast until the thigh reaches an internal temperature of 175F. This takes 45 minutes to 1 hour. Remove from oven and let rest 10 minutes.
• Optionally there is a lot of goodness in the bottom of your baking dish. You can spoon off the fat and deglaze with a little chicken stock. To deglaze heat up the pan and add the stock. Stir to get the brown bits to dissolve. This makes a nice little pan sauce. Adds a nice extra flavour boost for a change.
• To serve, carve the chicken up into pieces. Split each breast half in half again (so you have 4 pieces). Cut off the wings. Split the thighs from the drumsticks. Serve with a drizzle of aji verde and pass the extra along side.