Peruvian Chicken

If you’ve never tried Peruvian food, this is the dish to try. Marinating the chicken ensures the most delectable, palate pleasing experience to your taste buds, not to mention the juiciest chicken ever! To bring this dish over the top, serve it with Peruvian Aji Verde (green) sauce (you’ll find that recipe on this site as well). Thanks to plating and pairing for sharing this recipe.

Peruvian Chicken

Recipe by Diane BeckerCourse: Uncategorized
Servings

4

servings

Ingredients

  • 2 pounds chicken thighs

  • 5 cloves garlic, peeled and finely minced

  • 1/3 cup soy sauce

  • 2 Tablespoons fresh lime juice

  • 2 Tablespoon olive oil (divided)

  • 2 teaspoons cumin

  • 1 teaspoon paprika

  • ½ teaspoon dried oregano

  • 1/8 teaspoon black pepper

Directions

  • Place the garlic, soy, lime juice, 1 Tablespoon olive oil, cumin, paprika, oregano and pepper in a zipper bag. Mix well.
  • Add the thighs to the bag, turning to coat. Refrigerate for 24 hours.
  • Preheat oven to 450 degrees.
  • Grease a baking dish with 1 Tablespoon olive oil.
  • Shake off the excess marinade and place the chicken on the prepared pan.
  • Bake for 30-40 minutes (depends on the size of the thighs) until temperature reaches 165 degrees.
  • Remove from oven, cover with foil and let sit for 3 minutes.
  • Serve with Peruvian Aji Verde green sauce (recipe on site).

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