Peruvian chicken: the epitome of a flavorful meal! I was first introduced to this dish about a year ago and it’s never left my dinner rotation since. Meaning it’s THAT GOOD babes!
When I first read the list of ingredients though, I’ll admit I was a little skeptical. It just seemed to combine a bunch of stuff that I never would’ve thought would ever go together. (Like soy and cumin…???) But the end product was simply to die for!
I think the main reason I love it though, is because it has such complex flavors that allow you to get a little something different in every bite. It’s definitely one of those meals that makes you think someone slaved allll day in the kitchen perfecting the sauce to get it just right, when all they really did is throw a few ingredients in the blender, top it over some chicken and throw that puppy in the oven. Couldn’t get any easier right? (Plus it impresses the hell out of your friends because you made them an “ethnic” meal that wasn’t Asian! Honestly, I’m pretty sure 80% of my friends didn’t even know Peruvian food existed…)
But this dish has it all! A little tang from the lime, spice from the jalapeno and even a hint of freshness from all that cilantro. Pair it with some Aji Verde sauce (Peruvian green sauce) and ohhhh baby, you’ve got a match made in heaven!
Whole 30 or Paleo? Not a problem too! Just replace the soy sauce with coconut aminos and you’re good to go. 😉
- 3/4 cup fresh cilantro
- 1/2 cup soy sauce (low sodium)*
- 6 garlic cloves
- 3 Tbsp white vinegar
- 1 1/2 Tbsp extra virgin olive oil**
- 1 tsp ground cumin
- 1 1/2 tsp paprika
- 3/4 tsp dried oregano
- 1/4 tsp cayenne pepper
- 12 boneless skinless thighs
- 1 batch Peruvian green sauce (Aji verde)***
- Preheat oven to 400 degrees.
- Combine cilantro, soy sauce, garlic cloves, vinegar, oil, cumin, paprika, oregano and cayenne in a food processor.
- Clean chicken thighs and place them in a Ziploc bag. Pour in marinade and let them sit at room temperature for 30 minutes.
- Spray a 9×13 pan with non-stick cooking spray.
- Once the thighs have been marinated, place them in the 9×13 pan. Pour the remaining marinade from the bag over the thighs. Bake for 20 minutes.
- Serve with Peruvian green sauce.