Peruvian Chicken, also known as pollo Peruano, is made by marinating chicken thighs in a mix of olive oil, lime juice, and spices and then roasting the chicken until crispy. It's served with a creamy cilantro sauce for an added burst of flavor and texture.
Servings : 6
Prep Time 10 minutesmins
Cook Time 30 minutesmins
Marinade Time 30 minutesmins
Total Time 1 hourhr15 minutesmins
Ingredients
For the chicken
6bone-in, skin-on chicken thighs
1teaspoonsalt,or to taste
¾teaspoonfreshly ground black pepper,or to taste
2teaspoonsground cumin
1teaspoonsmoked paprika
1tablespoonDijon mustard
1lime,juiced
1tablespoonolive oil
1teaspoonhoney
1teaspoonsriracha,optional
For the sauce:
1jalapeno,seeded and sliced
2cupsfresh cilantro
3clovesgarlic
2limes,juiced
½cupolive oil
½cupmayonnaise
¼teaspoonsalt,or to taste
Instructions
For the chicken:
In a small bowl, whisk together the salt, ground black pepper, cumin, smoked paprika, Dijon mustard, lime juice, olive oil, honey, and siracha until smooth.
Pat the chicken dry with a paper towel and rub the lime mixture all over the chicken thighs, getting into every nook and cranny.
Let the chicken marinate for 30 minutes to soak in all of the flavors if you would like to marinate the chicken overnight, that is even better. Just cover the bowl with saran wrap and place it in the refrigerator. When you are ready to bake it, let the chicken sit at room temperature for 15 minutes first.
Preheat the oven to 425 ˚F and line a sheet pan with aluminum foil.
Arrange the chicken thighs on the sheet pan and bake for 25 to 30 minutes or until the skin is crispy and the internal temperature of the chicken registers at 165˚F.
For the sauce
Meanwhile, in a food processor or blender, combine the jalapeno, cilantro, garlic, lime juice, olive oil, mayonnaise, and salt. Process until smooth.
Pull the chicken out of the oven and let it rest for 5 minutes.
For Crispier Chicken: Pat dry the chicken before applying the rub to achieve that desirable crispy finish.
Marinating: Giving the chicken ample time to marinate enhances the flavors, making every bite a delightful experience.
Prep Ahead: Prepare the chicken and sauce a day in advance and store them in the fridge.
Resting: Give the chicken a 5-minute rest after cooking to lock in its juiciness before serving.
Spice: If you don't like spicy foods, eliminate the sriracha, use sweet paprika, and instead of a jalapeno, use a few tablespoons of a chopped green bell pepper.
Choose Your Cut: Bone-in, skin-on chicken thighs and small chicken breasts work great, but adjust the cooking time. Chicken is cooked through when its internal temperature registers at 165˚F on an instant-read meat thermometer.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.