Roasted Peruvian-style chicken pieces served in fresh lettuce cups with shredded carrots, red peppers, and onions.

Peruvian Roasted Chicken Thighs

Full of flavors characteristic of Peruvian cuisine—garlic, smoked paprika, white wine and vinegar. Marinate ahead of time. Can serve as an entrée or in a wrap.

Tag IconAppetizers, Main Course, Sandwiches & Wraps, Oven, Boneless Skinless Thigh Fillet, Dinner Party, Family Friendly, Healthy
PREP
10
Minutes
COOKING
30
Minutes
SERVES
6
People
CALORIES
190
Per Serving
PROTEIN
26
Grams

Ingredients

6 Sanderson Farms® Boneless Skinless Chicken Thighs

1/4 cup white vinegar

1/4 cup white wine

1/4 cup canola oil

1 Tablespoon garlic powder

1 Tablespoon smoked paprika

1 1/2 teaspoons black pepper

1 1/2 teaspoons sea salt

Directions

  1. Preheat oven to 350°F.
  2. Mix the vinegar, wine, oil and spices in a small mixing bowl.
  3. Place chicken thighs in a sealable plastic bag. Add marinade. Seal bag, making sure the marinade completely covers the chicken. Refrigerate chicken for at least two hours but no more than 24 hours.
  4. Line a rimmed baking sheet with aluminum foil and place a baking rack on top. Coat the rack with vegetable spray.
  5. Place chicken on the baking rack. Discard leftover marinade.
  6. Cook for 30 minutes or until the temperature reaches 165°F or the juices run clear.

NUTRITION FACTS

Calories

190

Fat

9g

Saturated Fat

1.5g

Sodium

310mg

Carbohydrate

1g

Sugars

0g

Protein

26g