Sheet Pan Peruvian Chicken Thighs with Green Sauce

Name: Sheet Pan Peruvian Chicken Thighs with Green Sauce
Prep time: 45 min
Cook time: 765 min
Total time: 810 min
Yield: 6
Ingredients: 8-10 bone-in, skin-on chicken thighs; 1 large onion; 2 whole jalapenos; 1 cup fresh cilantro; 2 clove garlic; 1 lemon; 2 tbsp lime juice; 1/2 cup mayonnaise; 3 tbsp olive oil; 4 tsp white vinegar; 1 tbsp ground cumin; 1 tbsp paprika; 1 1/2 tsp kosher salt; 1 tsp garlic powder; 1/2 tsp black pepper; 1/2 tsp dried oregano

These Peruvian-inspired chicken thighs are marinated with warm spices, lemon, and vinegar, then roasted on a sheet pan until juicy and deeply golden. A creamy cilantro-jalapeno green sauce adds brightness and heat, making this an easy, flavor-packed dinner for weeknights or meal prep.

Servings6 Portions

Prep Time45 Mins

Cook Time765 Mins

Difficulty

Intermediate

Ingredients

bone-in, skin-on chicken thighs
8
large onion
1
whole jalapenos
2
fresh cilantro
1 cup
garlic
2 clove
lemon
1
lime juice
2 tbsp
mayonnaise
0.5 cup
olive oil
3 tbsp
white vinegar
4 tsp
ground cumin
1 tbsp
paprika
1 tbsp
kosher salt
0.5 tsp
garlic powder
1 tsp
black pepper
0.5 tsp
dried oregano
0.5 tsp

Step-by-Step Instructions

In a large bowl, whisk together the ground cumin, paprika, kosher salt, garlic powder, black pepper, dried oregano, 1 tbsp olive oil, 1 tbsp white vinegar, and the zest and juice of the lemon. Add the chicken thighs and turn to coat well. Cover and refrigerate for at least 8 hours or overnight.

When ready to cook, heat the oven to 400°F (200°C). Line a sheet pan with foil and parchment for easier cleanup. Slice the onion and spread it evenly over the pan, then place the marinated chicken thighs on top, skin side up.

Roast for 45 minutes, or until the chicken is browned and cooked through and the thickest part reaches 165°F (74°C). If needed, broil for 2 to 3 minutes at the end to crisp the skin.

While the chicken roasts, make the green sauce. Blend the jalapenos, cilantro, garlic, mayonnaise, remaining 2 tbsp olive oil, lime juice, and remaining 1 tsp white vinegar until smooth. Season to taste with additional salt and black pepper if needed.