Description
This recipe inspired by Peruvian Chicken or “Pollo A La Brasa” is succulent, flavourful, and very easy to make! The spice lacquered crispy skin contrasts perfectly with the punchy jalapeno green sauce. It’s, quite simply, the ultimate chicken
Ingredients
Units
For the Chicken:
-
- 4 Chicken Thighs
- Marinade:
- 1 teaspoon Salt
- 2 tablespoons Soy Sauce
- 1 tablespoon Ground Cumin
- 1 tablespoon Paprika
- 1/2 teaspoon Freshly Ground Black Pepper
- 2 cloves Garlic, minced
- 1 tablespoon Vegetable or Canola Oil
- Juice of 1 Lime (about 15ml)
- 1.5 tablespoons Chili Paste
- For the Sauce:
- 20g Jalapeños, chopped
- 140g Yogurt (1/3 cup)
- 14g Coriander, chopped
- 1 Garlic Clove, minced
- 1 tablespoon Olive Oil
- Juice of 1/2 Lime
- For the Coriander Rice (Optional):
- 1 cup Basmati Rice, rinsed
- 1 1/2 cups Water
- 5g Chopped Coriander
Instructions
- In a bowl, combine all marinade ingredients.Add the chicken thighs and toss to coat evenly.
- Marinate for at least 30 minutes, or ideally, overnight.
- Prepare the Sauce: Combine all sauce ingredients in a blender or use a stick blender. Blend until smooth and creamy adjusting the consistency with a touch of water to achieve a mayonnaise-like consistency.
- Season the sauce with salt and pepper to taste, adding a little more lime if it is needed.
- Cook the Rice (Optional): Rinse the basmati rice until the water runs clear. Cook the rice according to package instructions.
- Once cooked and drained, stir in the chopped coriander.
- Cook the Chicken:
Air Fryer: Preheat the air fryer to 180°C (355°F). Cook the chicken thighs for 18-25 minutes, depending on size, until cooked through with crispy golden skin.
Oven: Preheat the oven to 190°C (375°F). Roast the chicken thighs until cooked through with crispy golden skin.
Check for Doneness: Pierce the meat around the thigh bone with a fork. If the juices run clear and no pink remains, the chicken is cooked. Alternatively, use a food thermometer to ensure safe consumption: Chicken is safe to eat at 65°C (150°F). For optimal tenderness, cook thighs to 75°C (158°F). Remove the chicken at 70°C (160°F) and let it rest to reach the desired temperature. - Plate the cooked chicken with the coriander rice and drizzle with the jalapeno sauce. Serve immediately with remaining lime wedges for squeezing.
- Prep Time: 5
- Cook Time: 15
- Category: Mains
- Method: Air Fry
- Cuisine: Peruvian
Nutrition
- Calories: 416.89kcal
- Sugar: 2.57g
- Sodium: 708.12mg
- Fat: 31.39g
- Saturated Fat: 7.78g
- Trans Fat: 0.11g
- Carbohydrates: 7.97g
- Fiber: 1.78g
- Protein: 25.48g
- Cholesterol: 130.96mg