Peruvian-Style Chicken With Green Sauce
MAINS · 80 MIN · EASY

Peruvian-Style Chicken With Green Sauce

Calories
708
Protein
38g
Carbs
5g
Fat
58g

Ingredients

4
  • 3 cloves Garlic grated or finely chopped
  • 2 tbsp Extra-virgin olive oil
  • 1 tbsp Distilled white vinegar
  • 2 tsp Smoked paprika
  • 1 tsp Aji amarillo paste optional
  • 1 tsp Ground cumin
  • 1 tsp Kosher salt
  • ½ tsp Freshly ground black pepper
  • 1.13 kg Bone-in, skin-on chicken thighs
  • 2 pieces Jalapeños seeded, finely chopped
  • 1 clove Garlic peeled
  • 235 ml Fresh cilantro leaves with tender stems plus more for serving
  • 2 pieces Limes zested, juiced, plus wedges for serving
  • 1 tsp Honey
  • ½ tsp Kosher salt (or more)
  • ¼ tsp Freshly ground black pepper (or more)
  • 60 ml Extra-virgin olive oil
Original recipeAshley Lonsdale

Method

13 steps · 80 min
  1. Step 1

    Whisk garlic, olive oil, vinegar, paprika, aji amarillo paste, cumin, kosher salt, and black pepper in a large bowl

  2. Step 2

    Add chicken thighs to the bowl and coat them with the marinade, rubbing under the skin

  3. Step 3

    Cover and let sit at least 30 minutes at room temperature, or refrigerate up to 2 hours

  4. Step 4

    Arrange a rack in the center of the oven and preheat to 450°

  5. Step 5

    Arrange chicken skin side up on a baking sheet

  6. Step 6

    Roast chicken until skin is deep golden brown and an instant-read thermometer inserted into the thickest part registers 165°, 25 to 35 minutes

  7. Step 7

    Blend jalapeños, garlic, cilantro, lime zest, lime juice, aji amarillo paste, honey, kosher salt, and black pepper in a blender until smooth

  8. Step 8

    With the motor running, slowly drizzle in olive oil

  9. Step 9

    Taste and add more lime juice, salt, and pepper if needed

  10. Step 10

    Arrange chicken on a platter

  11. Step 11

    Spoon sauce over the chicken

  12. Step 12

    Top with cilantro

  13. Step 13

    Serve with remaining sauce and lime wedges alongside

Start cooking