If you like your chicken with golden, crackly skin and extra-juicy meat, you’ve come to the right place. Peruvian roasted chicken is exactly that, which is likely why it’s become so popular over the past few years.
Ingredients
1/4 cup freshly squeezed lime juice (from 2 medium limes)
3 tablespoons olive oil
3 cloves garlic, minced
1 tablespoon ground cumin
1 tablespoon paprika
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon dried oregano
2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)
1 cup packed cilantro leaves and tender stems
1/3 cup whole-milk plain Greek yogurt
2 ounces feta cheese, crumbled (about 1/2 cup)
2 medium jalapeños, seeded and coarsely chopped
1 clove garlic, coarsely chopped
2 tablespoons freshly squeezed lime juice (from 1 medium lime)
1 tablespoon extra-virgin olive oil
1/2 teaspoon kosher salt
Instructions
Combine the lime juice, olive oil, garlic, cumin, paprika, salt, pepper, and oregano in a large zip-top bag. Add the chicken thighs, seal the bag, and shake to evenly coat in the marinade. Refrigerate for at least 1 hour or up to overnight.
Arrange a rack in the top third of the oven (about 6 to 8 inches from the broiler element), and heat to 425°F.
Remove the chicken from the marinade, shaking excess marinade off. Arrange skin-side up in single layer in a baking dish.
Roast until the chicken is cooked through and registers an internal temperature of 165°F, about 30 minutes. Meanwhile, make the green sauce. Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a small bowl.
When the chicken is ready, turn on the broiler and broil until the chicken skin is golden-brown and crispy, 2 to 4 minutes. Serve the chicken with the green sauce.
