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.

Prep

10+

Minutes*

Cooking

30

Minutes

Calories

190

Per Serving

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.
Prep: , Cooking: Serves
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

Ingredients

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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.

    *Marinate 2 to 24 hours

Nutrition Facts

Calories190
Fat9g
Saturated Fat1.5g
Sodium310mg
Carbohydrate1g
Sugars0g
Protein26g
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