As you can tell from the title, Kenji's recipe is for a whole chicken but I didn't feel like dealing with that and chicken legs were on sale.
The recipes is simple. Pat dry all the chicken. And make your seasoning mixture.
The bulk of the seasoning is cumin and paprika. I had smoked so I used that.
Also garlic, salt, pepper, white vinegar, and oil. I also had some amarillo pepper sauce so I added some. The yellow sauce is my favorite part of Peruvian restaurants lol.
Then mix with your fingers.
And coat the chicken, making sure to get under the skin.
Roast at 425F for 40 minutes flipping halfway through.
When I was making the seasoning mixture and smelling the cumin I was not feeling this recipe but it was great. I do think the amarillo pepper sauce was critical.
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