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Peruvian Style Roast Chicken seasoned with spices and herbs, served on a plate.

Peruvian Chicken

A vibrant and zesty dish featuring juicy marinated chicken thighs infused with aromatic spices, perfect for impressing family and friends.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Peruvian
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Chicken Marinade
  • 2 pounds chicken thighs (boneless, skinless) Tender and juicy.
  • 5 cloves garlic (peeled) Infuses flavor.
  • 1/3 cup soy sauce Adds savory depth.
  • 2 Tablespoons lime juice Fresh lime juice brightens the dish.
  • 1 Tablespoon extra virgin olive oil Adds richness.
  • 2 teaspoons cumin Provides unique Peruvian flair.
  • 1 teaspoon paprika Adds sweetness and color.
  • 1/2 teaspoon dried oregano Rounds out the flavors.
  • to taste black pepper Adds subtle heat.
  • 3 jalapeños (seeded, ribs removed, and roughly chopped) Adds a hint of heat.
For the Dipping Sauce
  • 1 cup fresh cilantro leaves Brings freshness.
  • 2 cloves garlic (peeled) Additional aromatic flavor.
  • 1/2 cup mayonnaise Creates a lush dipping sauce.
  • 1/4 cup Greek yogurt Adds tanginess.
  • 1 Tablespoon lime juice Enhances brightness.
  • 1/2 teaspoon salt Balances flavors.
  • 1/4 teaspoon black pepper Enhances flavors.
  • 2 Tablespoons extra virgin olive oil Adds richness.

Method
 

Preparing the Marinade
  1. Puree the peeled garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender.
Marinating the Chicken
  1. Place the chicken thighs in a large Ziploc bag and pour in the marinade.
  2. Seal the bag tightly and refrigerate for at least 8 hours, or up to 24 hours.
Creating the Sauce
  1. In another blender, combine all sauce ingredients except for the olive oil until smooth.
  2. Gradually drizzle in the olive oil to emulsify the sauce and refrigerate until ready to serve.
Grilling the Chicken
  1. Preheat your grill to medium-high heat (around 350°F).
  2. Remove the chicken from the marinade and grill for about 5-6 minutes on each side.
  3. Ensure the internal temperature reaches 165°F.
Oven Finishing Touches
  1. Preheat your oven to 500°F.
  2. Transfer the grilled chicken to a 13x9 inch roasting pan and add 1 cup of water.
  3. Bake uncovered for 30 minutes, then tent with foil and cook for an additional 15 minutes.

Notes

For a deeper flavor, consider marinating overnight. Adjust jalapeños for heat preference. Let chicken rest post-cooking for juiciness.