Description
A flavorful and easy-to-make Peruvian chicken recipe featuring succulent bone-in, skin-on chicken thighs marinated in aromatic spices and lime juice, then oven-roasted to perfection. Served with a creamy, tangy green sauce blending cilantro, jalapeño, and Greek yogurt, this dish offers a vibrant taste of Peruvian cuisine in just about 1 hour and 45 minutes including marinating time.
Ingredients
Scale
Chicken Marinade
- 4 bone-in, skin-on chicken thighs
- 1 tablespoon olive oil
- 2 teaspoons paprika
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon cayenne pepper (optional)
- 1 lime, juiced
Creamy Green Sauce
- 1 cup fresh cilantro leaves
- ¼ cup mayonnaise
- ¼ cup Greek yogurt
- 1 jalapeño, seeded and chopped
- 2 cloves garlic
- 1 tablespoon lime juice
- Salt and pepper to taste
Instructions
- Marinate the Chicken: In a large bowl, combine olive oil, paprika, garlic powder, cumin, salt, black pepper, cayenne pepper if using, and lime juice. Add the chicken thighs and toss to coat thoroughly. Cover and refrigerate for at least 1 hour to allow the flavors to penetrate the chicken.
- Preheat the Oven: About 15 minutes before baking, preheat your oven to 425°F (220°C) to ensure even cooking and crispy skin.
- Prepare the Green Sauce: In a blender or food processor, add fresh cilantro, mayonnaise, Greek yogurt, jalapeño, garlic cloves, lime juice, salt, and pepper. Blend until you get a smooth and creamy consistency. Taste and adjust seasoning if necessary. Set the sauce aside.
- Roast the Chicken: Line a baking sheet with parchment paper. Arrange the marinated chicken thighs skin-side up, spacing them evenly. Roast in the preheated oven for 30 to 40 minutes, or until the chicken is cooked through and the skin becomes crispy and golden.
- Check for Doneness: Using a meat thermometer, confirm the internal temperature of the chicken reaches 165°F (75°C). If you desire extra crispiness, broil the chicken for an additional 2 to 3 minutes, keeping a close eye to prevent burning.
- Rest the Chicken: Remove the chicken from the oven and allow it to rest for 5 minutes. Resting helps the juices redistribute, resulting in moist and tender chicken.
- Serve with Sauce: Slice the chicken thighs and either drizzle generously with the creamy green sauce or serve the sauce on the side for dipping. Enjoy your authentic Peruvian-inspired meal!
Notes
- Marinating the chicken overnight enhances the flavor even more if time allows.
- The creamy green sauce can be made ahead and stored in the refrigerator for up to 2 days.
- Adjust the amount of jalapeño or cayenne pepper according to your heat preference.
- If bone-in chicken thighs are unavailable, skin-on boneless thighs can be used but may alter cooking times.
- Make sure the chicken skin is dry before marinating to achieve maximum crispiness during roasting.
