Peruvian-Style Spatchcock Chicken with Creamy Cilantro Sauce Recipe

• Gently separate the skin of the chicken from the meat with your fingers.
• Whisk together the soy, sambal, mustard, pasilla/ancho powder, cumin, salt, lime zest and juice and a few cracks of black pepper.
• Pour into a ziptop bag, add the chicken and marinate, refrigerated, overnight.
• When ready to cook, place a cast-iron skillet on the bottom rack of the oven and preheat the oven to 500 degrees F.
• Remove the chicken from the marinade and pat dry.
• Carefully remove the hot skillet and lower the oven temperature to 450 degrees F.
• Add the vegetable oil to the skillet, place the chicken breast-side down in it and return it immediately to the oven.
• Roast until well browned, 20 to 30 minutes.
• Gently flip the chicken and cook until the breast registers 160 degrees F, about another 10 minutes.
• Let rest for 10 minutes on a cutting board. Slice and serve with Creamy Cilantro Sauce.

Creamy Cilantro Sauce:

• Put the cilantro, oregano, honey, mustard, cumin, serrano, lime zest and juice and garlic in a food processor.
• Process until smooth, scraping down the sides to evenly distribute.
• Add the mayo and pulse until combined. Season with salt and pepper.