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Peruvian Chicken Thighs

Tender, juicy chicken thighs marinated in a vibrant blend of spices and herbs, perfect for grilling or baking.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Dish
Cuisine: Peruvian
Calories: 300
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 4 bone-in skin-on chicken thighs
  • 3 tablespoons olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon garlic minced
  • 1 tablespoon smoked paprika
  • 1 teaspoon cumin
  • 1 teaspoon dried oregano
  • Salt and pepper to taste

Equipment

  • Mixing bowl
  • Whisk or fork
  • Measuring cups and spoons
  • Grill or baking sheet
  • Meat thermometer

Method
 

  1. In a mixing bowl, whisk together olive oil, white vinegar, minced garlic, smoked paprika, cumin, oregano, salt, and pepper.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Let them marinate for at least 30 minutes, or up to overnight in the refrigerator.
  3. Preheat your grill to medium-high heat, or preheat your oven to 400°F.
  4. Place the chicken thighs skin-side down on the grill or a baking sheet if using the oven.
  5. Cook the chicken for about 15-20 minutes, then flip and cook for an additional 10-15 minutes, until it reaches an internal temperature of 165°F.
  6. Remove the chicken from heat and let it rest for 5 minutes.
  7. Serve the chicken thighs hot, garnished with fresh herbs if desired.

Notes

For best flavor, marinate the chicken overnight.