Roasted Peruvian Chicken with Green Sauce
Chicken thighs marinated in a savory mix of garlic, cilantro, soy & spices then roasted to perfection & served with a creamy Peruvian green sauce! It's juicy, full of flavor & makes the best chicken dinner!
Servings: 12 pieces
- 1½-2 lbs. chicken thighs (boneless & skinless)
- ½ cup soy sauce
- ¾ cup cilantro, roughly chopped (leaves & stems are ok)
- 6 garlic cloves
- 3 Tbsp white vinegar
- 1½ Tbsp olive oil
- 1½ tsp paprika
- 1 tsp ground cumin
- ¾ tsp dried oregano
- ¼ tsp cayenne pepper
- 1 batch Peruvian green sauce (See notes section)
Add your soy sauce, cilantro, garlic, white vinegar, oil, cumin, paprika, oregano and cayenne to a food processor and blend until smooth. Then set it aside.
Next clean your chicken thighs and place them in a large plastic bag or bowl and pour your marinade over the top. Seal the bag or cover the bowl and let your chicken marinate for 30 minutes to overnight.
Once the chicken is done marinating, preheat your oven to 400 degrees and spray a 9x13 pan with cooking spray.
Then place your chicken thighs in the prepared pan and pour the marinade from the bowl over the top. Place the pan in the oven and bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.
Serve immediately with your Peruvian green sauce.