Peruvian Roasted Chicken Thighs
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.
Ingredients (11)
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¼ cup White Vinegar
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¼ cup White Wine
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¼ cup Canola Oil
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2 T Garlic Powder
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2 T Paprika
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2 T Ground Cumin
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1 T Freshly Ground Black Pepper
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1 T Kosher Salt
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5 lb Boneless Chicken Thighs, Skin On
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¼ cup Fresh Lemon Juice
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or
¼ cup Bottled Lemon Juice
Directions
- 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.