Fiery Chicken with Mojo

Rinse the chicken inside and out with cold water and pat dry with paper towels. In a bowl, combine the jalapeño, the 1 tsp. garlic, 1/2 tsp. of the paprika, the 1/2 tsp. salt, 1 Tbs. of the oregano, the cumin and the 1 tsp. oil to form a paste. Rub the paste over the outside of the chicken and under the skin of the breast. Place the chicken in a baking dish, cover with plastic wrap, and refrigerate for at least 4 hours or as long as overnight.

Preheat an oven to 350°F. Let the chicken stand at room temperature for about 30 minutes.

Sprinkle the chicken with the remaining 1/2 tsp. paprika and 1/2 Tbs. oregano. Bake until an instant-read thermometer inserted into the thickest part of the thigh, away from the bone, registers 170°F, 55 to 60 minutes. Transfer the chicken to a cutting board, cover loosely with aluminum foil and let stand for 10 minutes before carving.

Meanwhile, in a saucepan over medium heat, warm the 1/2 cup olive oil. Add the 1 Tbs. garlic and fry, stirring constantly, until the garlic begins to brown, 3 to 4 minutes. Stir in the lime juice and a pinch of salt. Let cool, then stir in the cilantro. Serve the sauce alongside the chicken.