Name: Peruvian Chicken
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Cuisine: Peruvian
Ingredients: 2-3 pounds bone-in, skin-on chicken thighs or a mix of thighs and drumsticks (Bone-in chicken thighs handle high heat well and stay juicy.); 2 tablespoons olive oil; 3 tablespoons lime juice, fresh (Fresh lime juice is best.); 5 cloves garlic, minced; 1 tablespoon ground cumin; 2 teaspoons smoked paprika; 1 teaspoon dried oregano; 1-1.5 teaspoons kosher salt, to taste (Adjust according to preference.); 1 teaspoon black pepper; 1-2 teaspoons Aji Panca paste or mild chili paste (Optional but recommended for authentic flavor.); 1 cup fresh cilantro leaves and tender stems, packed; 1-2 jalapeños seeds removed for mild or kept for more heat; 2-3 tablespoons lime juice; 1-2 cloves garlic; 1/2 cup mayonnaise or Greek yogurt (Greek yogurt for a lighter option.); 2 tablespoons grated Parmesan or Cotija cheese; 2 tablespoons olive oil; 1 teaspoon white vinegar, to taste; pinch salt and black pepper (Adjust to taste.)

Description

Juicy and flavorful Peruvian Chicken marinated in a smoky spice blend, served with a zesty creamy green sauce that enhances every bite.

Ingredients

For the Chicken Marinade

2-3 pounds bone-in, skin-on chicken thighs or a mix of thighs and drumsticks (Bone-in chicken thighs handle high heat well and stay juicy.)
2 tablespoons olive oil
3 tablespoons lime juice, fresh (Fresh lime juice is best.)
5 cloves garlic, minced
1 tablespoon ground cumin
2 teaspoons smoked paprika
1 teaspoon dried oregano
1-1.5 teaspoons kosher salt, to taste (Adjust according to preference.)
1 teaspoon black pepper
1-2 teaspoons Aji Panca paste or mild chili paste (Optional but recommended for authentic flavor.)

For the Creamy Green Sauce (Aji Verde)

1 cup fresh cilantro leaves and tender stems, packed
1-2 jalapeños seeds removed for mild or kept for more heat
2-3 tablespoons lime juice
1-2 cloves garlic
1/2 cup mayonnaise or Greek yogurt (Greek yogurt for a lighter option.)
2 tablespoons grated Parmesan or Cotija cheese
2 tablespoons olive oil
1 teaspoon white vinegar, to taste
pinch salt and black pepper (Adjust to taste.)

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Instructions

Prepare the Marinade

In a bowl, mix together olive oil, lime juice, garlic, cumin, smoked paprika, oregano, salt, pepper, and Aji Panca until a loose paste forms.
Pat the chicken dry with paper towels and rub the marinade all over the chicken, ensuring to get under the skin.

Marinate the Chicken

Let the chicken marinate for at least 30 minutes at room temperature, or for 4 to 12 hours in the fridge for best flavor.
If marinating overnight, bring the chicken back to room temperature for 20 to 30 minutes before cooking.

Cook the Chicken

Preheat the oven to 425°F. Line a sheet pan with foil and set a wire rack on top.
Arrange the chicken skin side up on the rack and roast for 35 to 45 minutes until the internal temperature reaches 175°F.
Broil for 2-3 minutes if the skin needs extra crisping, then let rest for 5-10 minutes before serving.

Make the Green Sauce

In a blender, combine cilantro, jalapeños, lime juice, garlic, mayonnaise or yogurt, cheese, olive oil, and vinegar. Blend until smooth.
Season with salt and pepper. If too thick, add a splash of water or lime juice to adjust consistency.

Notes

Pair the chicken with roasted potatoes, a crisp salad, or rice for a complete meal. The green sauce adds a flavorful kick!

Prep Time: 30 minutes
Cook Time: 45 minutes
Category: dinner, Main Course
Cuisine: Peruvian