peruvian chicken with spicy mayo
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Peruvian Chicken with Spicy Mayo

This flavorful and moist Peruvian Chicken with Spicy Mayo adds many aromatic notes and a bright zing to your family's dinner table!
Prep Time20 mins
Cook Time40 mins
Total Time1 hr
Servings: 8

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

Notes

* Any cut of chicken will work with this recipe as does bone-in or skin-on chicken. If using skin-on, place chicken skin side up when roasting in the oven.