Peruvian Roasted Chicken Thighs

Teresa Blackburn
  • Yield: 10 to 12 servings


1/4cup white vinegar
1/4cup white wine
1/4cup canola oil
2tablespoons garlic powder
2tablespoons paprika
2tablespoons cumin
1tablespoon black pepper
1tablespoon coarse salt
5pounds boneless chicken thighs
1/4cup lemon juice mixed with 1 quart cold water


  1. Combine vinegar, wine, oil and spices in a large zip-top bag or sealable container. Set aside.
  2. Working over the sink, rinse chicken all over with lemon water. Place in bag with spice paste. Seal bag and knead, spreading paste all over chicken. Refrigerate 2 to 24 hours.
  3. Preheat oven to 300F.
  4. Transfer chicken to a roasting pan or sheet tray with wire rack. Roast 2 hours. Serve with Ripe Olive and Fig Tapenade and cilantro.