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Peruvian Baked Chicken Thighs Recipe

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  • Author: Ivy
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 10 minutes
  • Total Time: 1 hour 25 minutes
  • Yield: 4 servings
  • Category: Dinner
  • Method: Baking
  • Cuisine: Peruvian

Description

This Peruvian Baked Chicken Thighs recipe features juicy, flavorful chicken marinated in a vibrant blend of lime, garlic, and traditional Peruvian spices. Oven-baked to perfection, the chicken is tender with a crispy, charred skin, making it an easy yet impressive dish perfect for weeknight dinners or special occasions.

Ingredients

Chicken

  • 2 lb chicken thighs, bone-in, with skin

Marinade

  • ¼ cup olive oil
  • 2 tbsp soy sauce
  • 2 tbsp lime juice
  • 2 tsp garlic paste
  • 1 tbsp honey
  • 1 tsp dried oregano
  • 1 tsp black pepper
  • 1 tsp cumin
  • 1 tsp paprika
  • 1 tsp chili powder
  • ½ tsp salt

Instructions

  1. Marinate the Chicken: Add all the marinade ingredients onto the chicken thighs and rub thoroughly, making sure to also massage some marinade under the skin for maximum flavor absorption. Cover the chicken and place it in the refrigerator to marinate for about one hour, or overnight for deeper flavor.
  2. Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for baking the chicken.
  3. Arrange Chicken for Baking: Lay the marinated chicken thighs on a baking pan fitted with a rack, ensuring they are spaced evenly. Cover the pan with foil to retain moisture during the first baking phase. Reserve any leftover marinade for basting later.
  4. First Bake: Place the covered chicken in the oven and bake for 40 minutes at 400°F, allowing the chicken to cook through gently and soak up the marinade flavors.
  5. Increase Temperature and Baste: Remove the foil cover and increase the oven temperature to 425°F (220°C). Baste the chicken with the reserved leftover marinade to intensify the flavor, then return it to the oven uncovered.
  6. Final Bake for Browning: Continue baking the chicken for an additional 30 minutes or until the skin turns a beautiful charred brown and crisp.
  7. Final Basting: Remove the chicken from the oven and baste it with the flavorful juices collected at the bottom of the baking pan (do not use the leftover marinade that was initially reserved). This adds extra moisture and flavor before serving.
  8. Serve: Serve the Peruvian baked chicken thighs hot, ideally accompanied by a fresh Cilantro Yogurt Sauce for a creamy, tangy contrast.

Notes

  • For an extra burst of flavor, be sure to rub some marinade under the chicken skin before marinating.
  • If preparing ahead of time, marinate the chicken and refrigerate overnight to deepen the flavors.
  • Do not reuse the leftover marinade after it's been in contact with raw chicken; only baste with the pan juices after baking.
  • Using a rack in the baking pan helps the chicken cook evenly and prevents it from stewing in its juices.

Find it online: https://ivysrecipes.com/peruvian-baked-chicken-thighs-recipe/