Peruvian Chicken is a mouthwatering dish marinated in lime, chilies, and fragrant spices. It's incredibly easy to make and you can grill it or oven-roast it.
In a blender or food processor, combine the lime juice, olive oil, tamari, chili pepper, garlic, paprika, cuming, coriander, oregano, salt, and pepper. Blend to a coarse puree.
Adjust seasonings to taste, and add a little hot sauce if desired.
Place the chicken in a single layer in a large dish and pour the sauce overtop. Turn the chicken a few times to coat. Let marinate for at least 1 hour and up to 4 hours.
Set up your grill for indirect heat on one side. Place the chicken thighs, skin-side down, directly over the heat first. Let cook, watching carefully for flares, until the skin is nicely browned and has grill marks, 4 to 5 minutes.
Flip the thighs and grill over direct heat for another 4 to 5 minutes, then move to indirect heat until the thighs register at least 165ºF on an instant read thermometer.
Creamy Cilantro Sauce (optional)
Add all ingredients to a blender and blend until smooth. Adjust seasonings to taste.
Drizzle over the chicken at the table.
Notes
Oven Roasting:
Preheat the oven to 400ºF and cook the chicken, skin side up, for 35 to 40 minutes. The internal temperature should reach 165ºF on an instant read thermometer.
Storage Instructions:
Store any leftovers in the fridge in a covered container for up to 5 days.