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
Ingredients
- 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)
Instructions
- 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.
Notes
My Peruvian Green Sauce recipe. (Aji Verde)
The marinade and green sauce can be made a day in advance to help cut down on prep time!