Description
Juicy, marinated chicken thighs and drumsticks served with a zesty creamy green sauce, perfect for any occasion.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 4 bone-in, skin-on chicken drumsticks
- 4 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 6 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 2 teaspoons oregano
- 2 teaspoons kosher salt
- 1 teaspoon ground black pepper
- 1 cup mayonnaise
- 1/2 cup sour cream
- 1/2 cup fresh cilantro (packed)
- 1/4 cup fresh parsley
- 2 jalapeños (seeds removed for less heat)
- 2 garlic cloves
- 1 tablespoon fresh lime juice
- 1 tablespoon olive oil
- 1/2 teaspoon salt
Instructions
- In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss to coat thoroughly. Cover and marinate for at least 4 hours or overnight.
- Preheat your oven to 425°F (220°C). Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack.
- Bake the chicken for 40–45 minutes, or until it reaches an internal temperature of 165°F (74°C) and the skin is golden and crispy.
- While the chicken is roasting, prepare the sauce. In a blender or food processor, combine mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt. Blend until smooth.
- Remove the chicken from the oven and let it rest for a few minutes. Serve hot with the creamy green sauce.
Notes
Marinate overnight for deeper flavor. You can also grill the chicken for a smoky flavor.
- Prep Time: 240 minutes
- Cook Time: 45 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 30g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 1g
- Protein: 40g
- Cholesterol: 120mg