Ingredients
Scale
- 1.5 to 2 lbs boneless chicken thighs
- 2 Tbsp avocado oil
- ⅓ cup liquid aminos or low-sodium soy sauce
- 3 Tbsp fresh lime juice or rice vinegar
- 4 large cloves garlic, minced
- 1 tsp paprika
- ¼ tsp black pepper
- 1 batch Peruvian Green Sauce
- 1 batch Cilantro Lime Rice
- Black Beans
Instructions
- Prepare the Peruvian green sauce using a high-speed blender or food processor, refrigerating it until ready to use. It can be made up to 5 days in advance.
- In a small bowl, combine the avocado oil, liquid aminos (or soy sauce), lime juice, minced garlic, paprika, and black pepper until fully mixed.
- Place the raw chicken thighs and marinade in a large ziplock bag or bowl, ensuring the chicken is well coated. Marinate for at least 30 minutes, preferably 1 to 3 hours.
- Preheat the oven to 425°F when ready to cook.
- Transfer the marinated chicken and its marinade to a large casserole dish in a single layer.
- Bake for 20-25 minutes on the third shelf from the top of the oven.
- Remove the chicken from the oven and baste with pan juices using a spoon.
- Broil the chicken for 6-8 minutes until slightly crispy and fully cooked; ensure it reaches 180°F inside.
- Allow the chicken to rest for 10-15 minutes before serving with green sauce and your chosen side dishes.
Notes
For optimal flavor, marinate the chicken for longer. One to three hours is ideal, but overnight works too.
This dish pairs wonderfully with roasted vegetables or a fresh salad for a balanced meal.
Ensure the chicken is at the recommended temperature (180°F) for safe consumption.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 1g
- Sodium: 700mg
- Fat: 15g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 45g
- Cholesterol: 130mg
Nutritional information is an estimate. The nutritional values for your final dish may vary based on measuring differences and products used.