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A selection of delectable chicken recipes including Peruvian dishes.

Peruvian-Inspired Roasted Chicken Thighs

A comforting and flavorful dish featuring marinated chicken thighs seared for a golden crust and baked to tender perfection, perfect for any weeknight or special occasion.
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Prep Time 1 hour 30 minutes
Cook Time 25 minutes
Total Time 1 hour 55 minutes
Servings: 6 pieces
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2.5 pounds bone-in, skin-on chicken thighs or breasts Prefer thighs for richer flavor and forgiving texture.
  • 1/3 cup fresh lime juice Fresh juice beats bottled every time.
  • 1/4 cup orange juice A little orange mellows the lime.
  • 4 cloves garlic, minced Mince fine so garlic disperses through the marinade.
  • 2 teaspoons ground cumin Toast whole cumin briefly in a pan for a fresher taste.
  • 1 teaspoon smoked paprika Adds a subtle roast note without adding heat.
  • 1/2 to 1 teaspoon crushed red pepper flakes Start with 1/2 teaspoon for kids or add more for adults.
  • 1 teaspoon kosher salt Adjust to taste if you use table salt.
  • 1/2 teaspoon black pepper Freshly cracked pepper has more aroma.
  • 1/4 cup olive oil Use good quality extra virgin for flavor.
  • 2 tablespoons chopped fresh cilantro Add most at the end for fresh flavor.
  • 1 small yellow onion, thinly sliced Caramelized onions add sweetness.
  • 1 small jalapeño, seeded and thinly sliced Keep the seeds for heat, remove for milder taste.
  • 1 tablespoon honey or brown sugar Helps caramelize the skin during roasting.

Method
 

Making the Marinade
  1. In a medium bowl, whisk lime juice, orange juice, garlic, cumin, smoked paprika, red pepper flakes, salt, pepper, olive oil, and honey until smooth.
Marinating the Chicken
  1. Place the chicken pieces in a large zip-top bag or shallow baking dish. Pour the marinade over the chicken and toss to coat. Add sliced onion and jalapeño if using.
  2. Marinate in the fridge for at least 1 hour and up to 12 hours.
Searing and Baking
  1. Preheat the oven to 425°F. Heat a large ovenproof skillet over medium-high heat and add a tablespoon of olive oil.
  2. Remove chicken from the marinade, letting excess drip off. Place skin-side down in the hot skillet. Sear for 3 to 4 minutes until golden brown.
  3. Turn and sear the other side for 2 minutes.
  4. Spoon the onions around the chicken and pour any leftover marinade over the pieces.
  5. Bake in the preheated oven for 20 to 25 minutes, until the internal temperature reaches 165°F for breasts and 175°F for thighs.
Resting and Serving
  1. Remove the skillet and let the chicken rest for 5 to 8 minutes before serving. Sprinkle chopped cilantro on top.
  2. Spoon the pan juices over the chicken before serving, or broil for 1 to 2 minutes to crisp the skin.

Notes

Store cooled chicken in an airtight container for up to 4 days. For longer storage, freeze for up to 3 months. Reheat gently to keep the chicken moist.