Lyndey Milan's chicken with aji sauce and Peruvian potatoes

METHOD

1. Cut two deep slashes through skin and flesh of chicken. Combine marinade ingredients and rub into chicken. Stand for 30 minutes to 1 hour.
2. Serve chicken with aji sauce and potatoes. Garnish with coriander sprigs and serve with a green salad, if desired.
3. Place chicken, skin-side down, on heated, lightly oiled grill plate (or grill of covered barbecue) on low heat about 15 minutes. Turn over, cover chicken with foil (or close barbecue lid) for a further 15 minutes or until chicken is cooked through. Check frequently.
4. For the aji sauce: place the jalapeños, shallots and coriander in a small food processor and process until finely chopped. Add the red wine vinegar, zest, juice and oil and continue to process until smooth. Season with salt and pepper.
5. Pre-heat oven to 180°C. Toss potatoes with remaining ingredients and place on a baking tray. Roast until golden (approx 45 minutes). Turn half way if necessary.