Peruvian-style Roasted Chicken
15 Minutes
4 SERVINGS
INGREDIENTS
Chicken- Chicken Thigh
- 1kg Sadia Chicken Thigh
- 5 garlic cloves (peeled)
- 80ml soy sauce
- 2 Tbsp lime juice
- 1 Tbsp cooking oil
- 2 tsp cumin
- 1 tsp paprika
- ½ tsp dried oregano
- Black pepper
- 3 jalapeños (seeded, ribs removed, roughly chopped)
- 16g fresh coriander leaves
- 2 green onions (chopped)
- 2 garlic cloves (peeled)
- 120g mayonnaise
- 60g Greek yoghurt
- 15ml lime juice
- ½ tsp salt
- ¼ tsp black pepper
- 2 Tbsp cooking oil
METHOD
- In a blender, combine garlic, soy sauce, lime juice, cooking oil, cumin, paprika, oregano, and a pinch of black pepper. Blend until smooth, then pour over the chicken thighs in a large zip-lock bag. Seal and refrigerate for 30 minutes.
- In a blender, add jalapeños, coriander leaves, green onions, garlic, mayonnaise, Greek yoghurt, lime juice, salt, and black pepper. Blend until smooth, then slowly drizzle in olive oil while blending to emulsify. Transfer to a bowl and refrigerate.
- Heat cooking oil in a large non-stick pan over medium-high heat and cook the marinated chicken for 5-6 minutes per side, until nicely browned and cooked through.
- Transfer the cooked chicken onto a serving plate and scoop the jalapeño sauce over the chicken.
Chicken Thigh
No artificial flavours and preservatives
Chickens fed a balanced diet rich in cereal, bran, vitamins and minerals
Farm Fresh
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