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Peruvian Roasted Chicken Thighs with Tangy Citrus Sauce

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Ingredients:

Peruvian Spice Rub:

  • 3 garlic cloves, minced
  • 1 T. ground cumin
  • 1 T. paprika
  • 1/2 tsp. freshly ground black pepper
  • 1/2 tsp. dried oregano
  • 1 1/2 tsp. kosher salt, divided
  • 2 Darling Clementines®
    • Zested and juiced
  • 4-5 bone-in chicken thighs
  • 1 T. olive oil

Tangy Citrus Sauce:

  • 1 1/4 cup (packed) cilantro leaves with tender stems
  • 1–2 medium poblanos, coarsely chopped
  • 1/3 cup avocado mayo
  • 2 Darling Clementines®
    • Zested and juiced
  • ⅓ c. extra-virgin olive or avocado oil
  • 1 ½ tsp. garlic powder
  • 3/4 tsp. kosher salt
  • ¼ tsp. ground pepper
  • Pinch of cayenne pepper (optional)

Directions:

Peruvian Spiced Chicken: 

Preheat oven to 375 degrees.  Mix together all remaining ingredients and rub onto chicken thighs. Add olive oil to the pan, heat and sear skin-side down in cast iron skillet about 7-8 minutes. Turn over and bake at 375 about 10 minutes to finish cooking.    

Tangy Citrus Sauce:

Add all ingredients to a blender and puree until smooth. Transfer to a small bowl and serve alongside chicken. Optional: Pour sauce into the skillet with the chicken and cook in oven for an additional 5 minutes until heated through.