Sheet Pan Peruvian Chicken Thighs

5 from 8 votes

Sheet Pan Peruvian Chicken Thighs

This sheet pan Peruvian chicken thigh recipe is a weeknight-friendly spin on our Peruvian Chicken with Green Sauce—all the flavor, less fuss!

Prep Time45

Marinating time12

Total Time12 45

Course: Chicken and Poultry

Cuisine: Peruvian

Servings:

Calories: 373kcal

Author: Sarah

Ingredients

For the chicken:

1 tablespoon ground cumin
1 tablespoon paprika
1½ teaspoons kosher salt
1 teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon dried oregano
1 tablespoon olive oil
1 tablespoon white vinegar
1 lemon
8-10 bone-in skin-on chicken thighs (3.5-4 pounds)
1 large onion (sliced)

For the sauce:

2 whole jalapeños (roughly chopped)
1 cup fresh cilantro (leaves and stems)
2 cloves garlic
½ cup mayonnaise
2 tablespoons extra virgin olive oil
Juice of 1 lime
1 teaspoon distilled white vinegar
salt and freshly ground black pepper

US Customary - Metric

Instructions

In a large bowl, combine the garlic, cumin, paprika, oregano, salt, pepper, olive oil, vinegar, and both the zest and juice of the lemon. Add the chicken thighs to the bowl, and toss to coat. Cover the bowl with a plate, transfer to the fridge, and marinate overnight.
When ready to cook, preheat your oven to 400°F/200°C. Cover a baking sheet with foil for easy clean-up, and line it with parchment paper. Spread the onions out in one layer, and top with the marinated chicken thighs. Roast for 45 minutes.
While the chicken is roasting, prepare the sauce. Combine jalapeños, cilantro, garlic, mayonnaise, olive oil, lime juice, and vinegar in a blender or food processor. Turn on high speed and mix until smooth, scraping down the sides as necessary. Season to taste with salt and pepper.
Serve the chicken with the green sauce and onions, along with some steamed rice and stewed beans!

Notes

Nutrition information is for chicken only (1 serving, or 1/6 of the recipe).

Nutrition

Sheet Pan Peruvian Chicken Thighs by The Woks of Life. 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