For the marinade combine all ingredients in a medium bowl, add chicken pieces, turn to coat, then cover and allow to marinate for 3 hours, or preferably overnight in the refrigerator.
Pre-heat oven to 180°C, 350°F, Gas Mark 4. For a charred effect on the chicken also heat a griddle pan over a high heat. Remove chicken from its marinade, (if charring chicken cook pieces on griddle pan for 2-3 minutes on each side until skin is lightly charred) place chicken pieces onto a roasting tray and cook for around 45 minutes, or until juices run clear on the thickest part.
Meanwhile for the green sauce place all ingredients in a blender, blend until smooth and transfer to a serving dish. For the Rocoto sauce mix all ingredients in a bowl until well mixed.
Serve the cooked chicken with the sauces on the side.
CHEF’s TIP
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Peruvian chilli pastes are available online from specialist ingredient shops or delis.
