Peruvian Chicken
The simple marinated chicken uses greek yogurt, lime, garlic and an incredible spice mix to flavour skin-on bone-in chicken thighs before they’re baked in the oven or air fryer for crispy skins and juicy succulent chicken.
Ingredients
- 1 kg skin-on, bone-in chicken thighs, trimmed.
Marinade
- 3 tbsp Greek Yogurt
- 1 tbsp Mayonnaise
- Juice of 1 lime
- 1 tbsp Olive Oil
- 4 cloves Garlic, minced
- 1 Green Chilli, deseeded and finely chopped
- 1 tsp Ground Cumin
- 1 tsp Paprika
- 1 tsp Oregano
- 1 tsp Honey
- 1 tsp Salt
- 1 tsp Pepper
To Serve
- 1/4 Lime
- 1 tbsp Fresh Coriander, chopped
Instructions
- Add the marinade ingredients to a large bowl and mix well to combine.
- Add the trimmed chicken thighs and mix well before covering with cling film (saran wrap) and refrigerating between 30 mins - 24 hours.
- Preheat oven to 200 degrees C / 400 degrees F around 10 minutes prior to cooking.
- Place the marinated chicken thighs on a wire cooling rack above a roasting tray before putting in the oven.
- Cook for 1 hour in total, flipping the chicken over at 45 minutes to ensure the bottoms get crispy.
- Serve immediately with an extra squeeze of fresh lime juice and a sprinkle of fresh coriander.
Notes
Tips
Check for doneness using a meat thermometer. 76 degrees C / 165 degrees F for fully cooked chicken that's safe to eat.
Substitutions
You can swap the 1 tbsp of mayonnaise for an extra tbsp of Greek yogurt
Instead of honey, use any sweetener - e.g. maple syrup, cane sugar, etc.
Air-Fryer Method
Place the marinated chicken skin down and cook at 180 degrees C / 360 degrees F for 10 minutes. Flip the chicken over and cook for another 10-15 minutes