Peruvian Thighs
Ingredients
6-8 chicken thighs (bone in, skin on)
3 tbsp amarillo paste
2 tbsp neutral oil (I use avocado oil)
2 tbsp soy sauce
1/2 lime
3 garlic cloves (minced)
1 tsp paprika
1 tsp oregano
1/2 tsp salt
1/2 tsp peper
1/2 tsp cumin
Gather all ingredients into a large bowl and mix to combine. Trim excess fat off of the thighs and then place them into the marinade. Let marinade for an hour (best overnight). Preheat the oven to 375°f. Place the thighs skin side up on a rack with a sheet pan underneath to catch all the drippings. Place into the over for 35-45 minutes. Once fully cooked, cut the oven on broil and crisp up the skin for 1-2 minutes. DO NOT walk away from the oven at this point. Check on the thighs every 15-30 seconds. Let rest 15 minutes before enjoying.
*Make one of the Peruvian sauces on my page to dip your chicken in… you’ll thank me later.
Pairs well with: Peruvian pintos, rice, sweet plantains, fries.
