Explore a pleasant experience with this Peruvian grilled chicken – flavourful tender spiced chick thighs. Really refreshing with enough sourness!
Ingredients
1Method
Sauce: combine all the sauce ingredients in a blender. Blend until smooth – slowly drizzle in olive oil with blender running. Season to taste with salt and pepper. Transfer to a sealed container or bowl, cover and refrigerate until ready to use.
- Clean chicken and pat dry with paper towels and place on a large cutting board and slightly cut open randomly.
- Combine salt, coriander, paprika, pepper, garlic, vegetable oil in a small bowl and massage with fingertips until well combined. Spread mixture evenly over all surfaces of chicken. Marinate the chicken in the refrigerator for some hours or overnight.
- Preheat oven to 400 degrees. Line a roasting pan with aluminum foil for easy clean-up. Grease/spray with non-stick cooking spray and place the chicken on top. Roast for 20 minutes, until the skin is golden. Turn the heat down to 375 degrees, and continue to roast for about an hour, or until the juices run clear when you cut between the leg and thigh.
- Alternatively, you can cook chicken with charcoal grill. Heat up grill, and place chicken on. Cook until it turns golden. Carefully flip chicken to evenly cook all sides. Cover and cook until skin is crisp and continue to cook until done.
Transfer chicken to a cutting board and allow to cool off a bit. Glaze grilled chicken with spicy sauce, and serve with French Fries and chopped tomato and cucumber salad. Feel free to serve with your desired dish and side dishes.
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