Peruvian Roasted Chicken Thighs

Bob Whitley
Bob, the tech wizard, crafts innovative food solutions by day. By night, he fearlessly experiments with fiery, adventurous recipes, infusing them with a touch of magic and fun.
Linked-In
Published: 1/13/2020

Known in many stateside Peruvian restaurants as “Super Chicken,” this one-dish recipe earns its name every time, even when reheated. Don’t skip the lemon-water step—it makes a big difference.

Serves: 10 Save

Ingredients (10)

  • 1/4 cup white vinegar
  • 1/4 cup white wine
  • 1/4 cup canola oil
  • 2 tablespoon garlic powder
  • 2 tablespoon paprika
  • 2 tablespoon cumin
  • 1 tablespoon black pepper
  • 1 tablespoon coarse salt
  • 5 pound boneless chicken thighs
  • 1/4 cup lemon juice mixed with 1 quart cold water

Directions

  1. Combine vinegar, wine, oil and spices in a large zip-top bag or sealable container. Set aside.
  2. Working over the sink, rinse chicken all over with lemon water. Place in bag with spice paste. Seal bag and knead, spreading paste all over chicken. Refrigerate 2 to 24 hours.
  3. Preheat oven to 300F.
  4. Transfer chicken to a roasting pan or sheet tray with wire rack. Roast 2 hours. Serve with Ripe Olive and Fig Tapenade and cilantro.

Discover fascinating facts and health benefits about some of the ingredients in the recipe, including other delicious recipes!