Peruvian Style Chicken
A vibrant and zesty Peruvian-style chicken dish perfect for spring dinners.
Equipment
- 1 Baking Sheet lined with parchment paper
- 1 Mixing Bowl
- 1 Basting Brush
Ingredients
Marinade Ingredients
- 1/4 cup fresh lime juice
- 4 cloves garlic minced
- 2 tbsp aji amarillo paste
- 1 tsp ground cumin
- 1 tsp paprika
- 1/4 cup olive oil
Chicken
- 8 chicken thighs bone-in and skin-on
- Salt and pepper to taste
- Chopped cilantro for garnish
- Lime wedges for serving
Instructions
Preparation
- In a mixing bowl, combine lime juice, minced garlic, aji amarillo paste, cumin, paprika, and olive oil. Whisk the ingredients together until well blended.
- Place the chicken thighs in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is coated evenly. Seal the bag or cover the dish, then refrigerate for at least 2 hours or overnight for best results.
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup.
- Remove the chicken from the marinade and place it on the prepared baking sheet, skin-side up. Season the chicken with salt and pepper. Bake in the preheated oven for about 35-40 minutes, until the chicken is cooked through and the skin is golden brown.
- For an extra crispy skin, switch the oven to broil and cook for an additional 5 minutes, keeping a close eye to prevent burning.
Serving
- Transfer the chicken to a serving platter. Garnish with chopped cilantro and serve with lime wedges on the side.
- Serve the chicken with quinoa, rice, or a fresh salad for a complete meal.
Storage
- Place any leftover chicken in an airtight container and refrigerate for up to 3 days. Reheat in the oven or microwave before serving.
Notes
Pro Tips: Allow the chicken to marinate overnight for maximum flavor. Ingredient Substitutions: If aji amarillo paste is unavailable, substitute with a mix of yellow chili powder and a dash of vinegar. How to Serve: Pair with quinoa or a fresh salad for a balanced meal. Storage & Freshness: Store leftovers in an airtight container in the fridge for up to 3 days. Make-Ahead Tips: Marinate the chicken a day in advance for easier meal prep.