Roasted Peruvian Chicken with Green Sauce

• servings: 4 servings
• active time: 30 minutes
• total time: 50 minutes

Ingredients

1½-2 lbs. chicken thighs (boneless & skinless)

½ cup soy sauce

¾ cup cilantro, roughly chopped (leaves & stems)

6 garlic cloves

3 Tbsp white vinegar

1½ Tbsp olive oil

1½ tsp paprika

1 tsp ground cumin

¾ tsp dried oregano

¼ tsp cayenne pepper

1 batch Peruvian green sauce (See notes section)

Directions

Prepare the marinade. Add the soy sauce, cilantro, garlic, white vinegar, oil, cumin, paprika, oregano and cayenne to a food processor and blend until smooth. Set it aside once done.

Marinate the chicken. Clean the chicken thighs and place them in a large bowl with the marinade. Cover and let them marinate for 30 minutes - overnight.

Make the green sauce. While the chicken marinates, make a batch of Peruvian green sauce. Keep the sauce stored in the refrigerator until you're ready to serve.

Bake. Once the chicken is done marinating, preheat the oven to 400 degrees and spray a large baking dish with cooking spray. Place the chicken thighs in the dish and pour the leftover marinade over the top. Bake for 20-22 minutes or until the chicken reaches an internal temperature of 165 degrees.

Serve. Serve immediately with your green sauce and enjoy!