Description
A flavorful dish featuring juicy chicken thighs marinated in spices and served with a delicious creamy green sauce.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 3 cloves garlic, minced
- 1 tbsp ground cumin
- 1 tbsp smoked paprika
- 2 tsp ground oregano
- 1 tsp chili powder
- 1 tbsp lime juice
- Salt and pepper to taste
- 1 cup fresh cilantro, packed
- 1 jalapeño (seeded for less heat)
- 1 clove garlic
- 2 tbsp mayonnaise
- 1 tbsp sour cream or Greek yogurt
- 1 tbsp lime juice
- 1 tbsp olive oil
- Salt to taste
Instructions
- In a large bowl, mix olive oil, minced garlic, cumin, paprika, oregano, chili powder, lime juice, salt, and pepper.
- Rub the marinade over the chicken thighs thoroughly. Cover and refrigerate for at least 1 hour, preferably overnight.
- Preheat your oven to 425°F (220°C).
- Line a baking dish with foil or parchment for easy cleanup.
- Place the marinated chicken thighs skin-side up in the dish.
- Roast for 35–40 minutes or until the skin is crispy and the internal temperature reaches 165°F (74°C).
- While the chicken roasts, make the green sauce by blending cilantro, jalapeño, garlic, mayo, sour cream, lime juice, olive oil, and salt until smooth and creamy.
- Serve the roasted chicken hot with a generous drizzle or side of the creamy green sauce.
Notes
Marinate the chicken overnight for maximum flavor. Adjust the heat level of the green sauce by leaving the seeds in the jalapeño for a spicier sauce.
- Prep Time: 60 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Roasting
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 2g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 100mg
Keywords: Peruvian chicken, creamy green sauce, roasted chicken, easy weeknight dinner, flavorful chicken recipe