Peruvian Chicken with Spicy Mayo is one of my favorites! It can be a little time consuming to make the marinade and mayo, however, it is so well worth it when you achieve this tantalizing flavor bomb! My go-to cut of chicken to use is skinless, boneless chicken thighs, although you can use any cut of chicken you’d like. This recipe works well with both skinless and skin on as well as bone-in cuts of chicken. Any cut will achieve good results, the cook time just needs to be adjusted. I prefer to serve Peruvian Chicken with a fresh side dish of Spicy Snow Peas that echo some of the same vibrant flavors. If you like this Peruvian Chicken with Spicy Mayo, check out this recipe for Peruvian Grilled Chicken Skewers from the Cafe Sucre Farine that is also fabulous with a wonderfully fresh green sauce.
The peruvian flavors in this chicken dish are so fresh and vibrant! It’s really a snap to make the marinade when you leverage your blender or a small food processor.
I simply put all the marinade ingredients into my blender and blend away…voila!
Then I place the chicken in a gallon sized
To bake this chicken, I use a wire rack sprayed with cooking spray or olive oil in a baking sheet pan lined with foil for easier clean up!
Plate the roasted Peruvian Chicken with a dollop (or two) of the Spicy Mayo, the perfect accompaniment! If you have any spicy mayo left over it goes well on sandwiches and veggies, too! It is best made ahead of time because you want at least 30 minutes for the flavors to meld. I typically make the spicy mayo when I make the marinade for the chicken. Allowing both to sit overnight.
My go-to side dish to serve with this is my Spicy Snow Peas that mirror some of the dynamic Peruvian flavors. Delish! Mike, my #1 Seasoned Sampler absolutely loves this dish! Let me know what you think.
Peruvian Chicken with Spicy Mayo
Ingredients
Marinade
- 1/4 cup mint leaves
- 6 cloves garlic coarsley chopped
- 1 Tbsp olive oil
- 1 Tbsp pepper
- 1 Tbsp ground cumin
- 1 Tbsp sugar
- 2 tsp smoked paprika
- 2 tsp dried oregano
- 2 tsp lime zest from 2 limes
- 1/4 cup lime juice from 2 limes
- 1 tsp salt
- 1 tsp jalapeno minced
Chicken
- 2 pkg chicken thighs boneless, skinless *
Spicy Mayo
- 1/4 cup mayonnaise
- 2 Tbsp water
- 1 small shallot minced
- 1 Tbsp lime juice
- 1 Tbsp fresh cilantro minced
- 1 Tbsp minced jarred jalapenos
- 1 clove garlic minced
- 1 tsp yellow mustard
- 1/4 tsp salt
Instructions
Marinade
- Add all ingredients for the marinade in a blender and process until smooth
Spicy Mayo
- Combine all ingredients for the spicy mayo in a bowl mixing well
- Cover and refrigerate for at least 30 minutes to allow flavors to meld
Chicken
- Place chicken into a ziploc bag
- Add marinade from blender to the ziploc bag, close tightly, and massage all over the chicken
- Refrigerate chicken at least 6 hours and up to 24 hours…I usually allow it to marinate overnight
- Preheat oven to 425 degrees when ready to cook the chicken
- Place a wire baking rack into a rimmed baking sheet lined with foil (easy cleanup) and spray the wire rack with cooking spray or olive oil
- Place chicken onto the wire rack and bake in the oven until the chicken registers 160 degrees, 30-40 minutes, rotating baking sheet halfway through cook time
- Place cooked chicken on to a platter and garnish with spicy mayo
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