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Peruvianish Chicken


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  • Author: Jess Bunn
  • Total Time: 20 minutes
  • Yield: 4 servings
  • Diet: Gluten Free

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

  1. In a bowl, combine all marinade ingredients.Add the chicken thighs and toss to coat evenly.
  2. Marinate for at least 30 minutes, or ideally, overnight.
  3. 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.
  4. Season the sauce with salt and pepper to taste, adding a little more lime if it is needed.
  5. Cook the Rice (Optional): Rinse the basmati rice until the water runs clear. Cook the rice according to package instructions.
  6. Once cooked and drained, stir in the chopped coriander.
  7. 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.
  8. 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

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