Peruvian Chicken
This Peruvian chicken recipe uses a bold, flavorful marinade to create juicy chicken with crispy skin and bright, smoky flavor. Baked until tender and served with a creamy green sauce, it’s an easy chicken dinner that feels restaurant-worthy at home.
Servings: 6
Calories:
Ingredients
- 3 pounds chicken thighs bone-in, skin-on
- ¼ cup olive oil
- 2 Tablespoons soy sauce
- 1 Tablespoon honey
- Zest on 1 lime 1-2 teaspoons
- Juice of 1 lime 1 ½ - 2 Tablespoons
- 1 teaspoon sea salt
- 1 teaspoon ground pepper
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon oregano
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Peruvian Green Sauce click for recipe
Instructions
- In a large bowl, whisk together the olive oil, soy sauce, honey, lime zest and juice, salt, pepper, garlic powder, onion powder, oregano, cumin, and smoked paprika.
- Add the chicken and toss until it’s completely coated in the sauce.
- Cover and place in the refrigerator to marinate for at least 1 hour, but preferably overnight.
- Preheat your oven to 400°F and line a sheet pan with parchment paper if desired.
- Remove the chicken from the marinade and let the excess marinade drip back into the bowl before placing it onto a baking sheet.
- Roast the chicken for 25-30 minutes or until the internal temperature reaches at least 165°F (I link mine around 180°F).
Notes
Olive oil - Using olive oil makes the skin of the chicken rich and crispy, but use any oil that you have on hand. I would just avoid using coconut oil or butter because they’ll turn solid when refrigerated.
Soy sauce - Soy sauce adds a bit of umami flavor to this dish.
Honey - Honey adds a beautiful floral note to the marinade, but you could also substitute it with maple syrup or light brown sugar.
Limes - Limes provide much-needed freshness and acid in both the marinade for the chicken and the creamy sauce that’s served alongside it.
Chicken thighs - You can use any cut of chicken that you like with this recipe, but keep in mind that cooking times will change. If you choose to use a whole chicken, I suggest butterflying it for more even cooking on the grill.
If you have leftover Peruvian chicken, allow it to cool completely before transferring to an airtight container or resealable bag. It will last in the refrigerator for up to 3 days. Reheat in the oven at 400°F for about 10 minutes. You can also reheat individual portions in the microwave for about 2 minutes on high.
Yes! This recipe freezes great, so you can make it ahead of time and have an easy dinner ready to go on busy days. Make your Peruvian chicken and let it cool completely before transferring to an airtight container. You can freeze it for up to 3 months. Allow it to thaw overnight in the refrigerator before reheating. If you want to freeze the sauce, my best suggestion is to use an ice cube tray to freeze it into cubes so you can pull it out when you need it.
What do I serve with my Peruvian chicken?
This Peruvian chicken is absolutely delicious as a main course. Here are some of my favorite sides that go perfectly with it.
Rice: Add some chopped cilantro and a squeeze of lime for added flavor, or just drizzle it with some of the sauce.
Potatoes: If you love a good sheet pan meal (and who doesn’t?), you’ll love chopping some potatoes, tossing them with salt and pepper, and adding them right onto the baking sheet with the chicken.
Beans or corn: Add some black beans or fire-roasted corn to the side of your plate to complete this dish.
Plantains: Sweet and toasty fried plantains are perfection next to this Peruvian chicken.
This Peruvian chicken is absolutely delicious as a main course. Here are some of my favorite sides that go perfectly with it.
Rice: Add some chopped cilantro and a squeeze of lime for added flavor, or just drizzle it with some of the sauce.
Potatoes: If you love a good sheet pan meal (and who doesn’t?), you’ll love chopping some potatoes, tossing them with salt and pepper, and adding them right onto the baking sheet with the chicken.
Beans or corn: Add some black beans or fire-roasted corn to the side of your plate to complete this dish.
Plantains: Sweet and toasty fried plantains are perfection next to this Peruvian chicken.
