Ingredients
Chicken Marinade
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lime juice (about 1 medium lime)
- 6 garlic cloves (roughly chopped)
- 1 tablespoon kosher salt (divided)
- 1/2 teaspoon ground black pepper (divided)
- 2 teaspoons ground cumin
- 1/2 teaspoon chili powder
- 2 teaspoons paprika
- 1 teaspoon dried oregano
- 1 1/2 teaspoons sriracha (or Sambal)
- 1 tablespoon white vinegar
- 1/2 teaspoon honey
- 4 pounds bone-in, skin-on chicken thighs and breasts (about 4 thighs and 1 split chicken breast)
Green Sauce
- 3 roughly chopped jalapeño peppers (about 7 oz)
- 1 cup packed cilantro (1 ounce)
- 2 cloves garlic (roughly chopped)
- 1/4 cup whole milk plain Greek yogurt (use mayo to make dairy free)
- 1/4 cup extra-virgin olive oil
- 2 tablespoons lime juice (about 1 medium lime)
- 1 teaspoon white vinegar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon honey
Instructions
- Prepare the Chicken Marinade: In a mini food processor or high-speed blender, combine olive oil, lime juice, garlic, 1 1/2 teaspoons kosher salt, 1/4 teaspoon black pepper, ground cumin, chili powder, paprika, dried oregano, honey, sriracha, and white vinegar. Blend until mostly smooth.
- Pat the Chicken Dry: Using paper towels, thoroughly pat the chicken pieces dry on both sides to remove excess moisture, ensuring better marinade adherence and crispier skin.
- Season Chicken: Sprinkle the chicken pieces evenly with the remaining 1 1/2 teaspoons kosher salt and remaining 1/4 teaspoon black pepper on both sides. Gently loosen the skin from the flesh using your fingers or a spoon, then spread half of the marinade underneath the skin.
- Marinate the Chicken: Place the chicken pieces and the remaining marinade into a zip-top bag or large bowl. Mix thoroughly to coat all pieces evenly. Cover and refrigerate for at least 4 hours and up to 8 hours to allow flavors to penetrate the meat.
- Make the Green Sauce – Step 1: In a blender or mini food processor, add chopped jalapeño peppers and cilantro. Blend in long pulses until chopped but not completely smooth.
- Make the Green Sauce – Step 2: Add garlic, Greek yogurt, olive oil, lime juice, vinegar, kosher salt, and honey to the blender with the jalapeño-cilantro mixture. Blend on high speed for about 2 minutes until smooth. Refrigerate until ready to serve; flavor intensifies if chilled overnight.
- Prepare to Cook: Preheat the oven to 425°F and position oven racks in the upper third and center positions. Allow marinated chicken to come to room temperature for 15 minutes before cooking.
- Bake the Chicken: Remove chicken from marinade using tongs (no need to wipe off excess), arrange skin side up on a rimmed baking sheet, discarding leftover marinade. Bake on the center rack for 15 minutes.
- Continue Baking: Lower oven temperature to 375°F and bake for an additional 15 minutes, until the internal temperature reaches 160 to 165°F in the thickest part. Remove any pieces done early and tent with foil.
- Broil for Crispy Skin: Set oven to broil and return any removed chicken pieces to the pan. Place on the upper third rack and broil for 1 to 2 minutes until skin is golden and crispy. Watch closely to prevent burning.
- Rest and Serve: Remove pan from oven and let chicken rest for 10 minutes before serving. Serve with the prepared green sauce alongside.
Notes
- To adjust the spice level in the green sauce, vary the amount of seeds left in the jalapeños; more seeds equal more heat.
- If using a whole chicken breast, split it in half for even cooking.
- Marinating chicken for up to 12 hours is possible but may cause the meat to start breaking down due to the lime juice.
- For a dairy-free green sauce, substitute mayonnaise for Greek yogurt.
- Use an instant-read thermometer to ensure the chicken is cooked safely yet remains juicy.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
