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Peruvian Roasted Chicken with Green Sauce

  • Yield: 6 1x


We love the flavor of the chicken even without the green sauce




  • 1/4 cup lime juice (freshly squeezed (about 2 limes))
  • 3 tbs olive oil
  • 3 cloves garlic (mined)
  • 1 tbs cumin (ground)
  • 1 tbs paprika
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp oregano (dried)
  • 2 lb bone-in, skin-on chicken thighs (4-6 thighs)

Green Sauce

  • 1 cup cilantro leaves and stems (packed)
  • 1/3 cup plain greek yogurt
  • 2 oz Feta cheese (crumbled (about 1/2 cup))
  • 2 medium jalapeños (seeded and coarsely chopped)
  • 1 clove garlic (coarsely chopped)
  • 2 tbs lime juice (freshly squeezed (1 medium lime))
  • 1 tbs olive oil
  • 1/2 tsp kosher salt



  1. Combine the lime juice, olive oil, garlic, cumin, paprika, salt, pepper, and oregano in a large zip-top bag.
  2. Add the chicken, seal the bag, and shake to evenly coat in the marinade.
  3. Refrigerate for at least 1 hour or up to overnight


  1. Arrange a rack in the top third of the oven and heat to 425 degrees.
  2. Remove the chicken from the marinade, shaking excess marinade off.
  3. Arrange skin-side up in a single layer in a baking dish.
  4. Roast until the chicken is cooked through and registers an internal temperature of 165 degrees, about 30 minutes.

Green sauce

  1. Place the yogurt, lime juice, feta, jalapeños, garlic, olive oil, salt, and cilantro into a blender or food processor and blend until smooth.
  2. Transfer to a small bowl.
  3. When chicken is ready, turn on the broiler and broil until the chicken skin is golden-brown and crispy, 2-4 minutes.
  4. Serve with the green sauce.


Source:  kitchn


  • Category: Main Dish


  • Serving Size: 1 thigh
  • Calories: 389
  • Fat: 23.79 g
  • Carbohydrates: 4.32 g
  • Protein: 39.32 g
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