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.
Appetizers, Main Course, Sandwiches & Wraps, Italian, Roasting & Baking, Boneless Skinless Thigh Fillet, Dinner Party, Family Friendly, Healthy & Light, Make It Fresh, Make It Zing
VOICEIngredients
6 Sanderson Farms® Boneless Skinless Chicken Thighs
¼ cup white vinegar
¼ cup white wine
¼ cup canola oil
1 Tablespoon garlic powder
1 Tablespoon smoked paprika
1 ½ teaspoons black pepper
1 ½ 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
