Peruvian Chicken

5 from 3 votes

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.

Prep Time10

Cook Time30

Marinade Time30

Total Time1 15

Course: Dinner

Cuisine: Peruvian

Keyword: peruvian chicken, pollo peruano

Servings:

Author: Katerina | Diethood

Equipment

Ingredients

For the chicken

6 bone-in, skin-on chicken thighs
1 teaspoon salt or to taste
¾ teaspoon freshly ground black pepper or to taste
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 tablespoon Dijon mustard
1 lime juiced
1 tablespoon olive oil
1 teaspoon honey
1 teaspoon sriracha optional

For the sauce:

1 jalapeno seeded and sliced
2 cups fresh cilantro
3 cloves garlic
2 limes juiced
½ cup olive oil
½ cup mayonnaise
¼ teaspoon salt or to taste

Instructions

For the chicken:

Make the marinade. 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.
Rub the chicken. Pat the chicken dry with a paper towel and rub the lime mixture all over the chicken thighs, getting into every nook and cranny.
Marinate. 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.
Prep. Preheat the oven to 425 ˚F and line a sheet pan with aluminum foil.
Bake. 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

Make the green sauce. Meanwhile, in a food processor or blender, combine the jalapeno, cilantro, garlic, lime juice, olive oil, mayonnaise, and salt. Process until smooth.
Serve. Pull the chicken out of the oven and let it rest for 5 minutes. Then, spoon the sauce over the chicken and serve.

Notes

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.

Nutrition