You are here: Home » Recipes » Peruvian Roasted Chicken Thighs Peruvian Roasted Chicken Thighs Recipe by Relish Yield 10 to 12 servings 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. Teresa Blackburn PrintEmail Ingredients 1/4 cup white vinegar1/4 cup white wine1/4 cup canola oil2 tablespoons garlic powder2 tablespoons paprika2 tablespoons cumin1 tablespoon black pepper1 tablespoon coarse salt5 pounds boneless chicken thighs1/4 cup lemon juice mixed with 1 quart cold water Instructions Combine vinegar, wine, oil and spices in a large zip-top bag or sealable container. Set aside. 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. Preheat oven to 300F. Transfer chicken to a roasting pan or sheet tray with wire rack. Roast 2 hours. Serve with Ripe Olive and Fig Tapenade and cilantro.