Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a large mixing bowl, combine 100 grams grated fresh galangal, 4 cloves minced garlic, 1/4 cup chopped fresh cilantro, 2 tablespoons achiote oil, 1/4 cup bitter orange juice, 2 tablespoons aji amarillo paste, 1 teaspoon ground cumin, 1/2 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cup plain unsweetened yogurt until a uniform marinade is formed.

2. 2

   Add 2 kilograms of chicken pieces to the marinade, ensuring each piece is thoroughly coated; cover the bowl and refrigerate for at least 4 hours, or preferably overnight, allowing the flavors to penetrate the chicken.

3. 3

   Preheat your oven to a very high temperature of 250 degrees Celsius (480 degrees Fahrenheit) with a baking rack positioned towards the top to mimic a tandoor's direct heat.

4. 4

   Arrange the marinated chicken pieces in a single layer on a greased oven-safe rack placed over a baking sheet to catch any drips, ensuring there is enough space between pieces for even cooking.

5. 5

   Bake the chicken in the preheated oven for 20 minutes, then flip each piece using tongs and continue baking for another 15 to 20 minutes, or until the chicken reaches an internal temperature of 74 degrees Celsius (165 degrees Fahrenheit) and the skin is deeply golden and slightly charred in spots.

6. 6

   Remove the cooked chicken from the oven and let it rest on a cutting board for 5 minutes before serving to allow the juices to redistribute for maximum tenderness and flavor.