Place all ingredients except for chicken into a blender. Blend for 15-20 seconds until smooth. Make sure there aren’t any clumps.
Use half of the paste to rub all over the chicken. Set aside other half to use as a finishing sauce at the end.
Place chicken on a wire rack, and set in a baking sheet. Place, uncovered, in fridge for 8-24 hours.
Roast chicken in preheated 350 degree oven for 25-30 minutes, or until an instant-read thermometer reads 140 degrees in the thickest part of the breast.
Remove chicken from oven. Increase oven temperature to 500 degrees. While oven is preheating, put remaining marinade paste in a small saucepan with half a cup of water and simmer on medium low, stirring occasionally, for 10 minutes. If it bubbles or boils, turn your heat down a bit. If there are any juices in the bottom of the chicken pan, pour those into the saucepan for extra flavor.
Add 1 cup of water to the bottom of the pan and place the chicken back in the 500 degree oven. Cook for 15-20 minutes, or until the thermometer reads 160 degrees at the thickest part of the breast.
While chicken is finishing in the oven, prepare spicy mayo.
***K to add step
Remove chicken from oven and let rest for 5-10 minutes.
Perfect sides to serve with the chicken: french fries; hash browns; baked potato; pita; corn on the cob; sauteed vegetables.