Peruvian-Style Chicken Thighs

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Peruvian-Style Chicken Thighs

Serves 4 (with leftovers) | Prep Time: 5 minutes | Cook Time: 30 minutes

A slightly quicker version of the Peruvian Chicken a few months ago. This time using chicken thighs. This pairs nicely with any roasted/grilled veggie. Or eat it with the White Beans and Charred Broccoli


  • 6 bone-in chicken thighs
  • Kosher salt to taste
  • 1 tablespoon cumin seeds, toasted and ground
  • 1 tablespoon coriander seeds,  toasted and ground
  • 2 tablespoons smoked paprika
    3 cloves garlic, micro planned
  • 1/4 cup extra virgin olive oil
  • To serve: lemon

Chef Tips

  • Don’t throw away the natural juices that come out the chicken during the cooking process. It can be used for vinaigrette’s, as a base for a quick soup to roast other vegetables.
  • We’re roasting here, but you can grill the chicken as well.


Step 1

Preheat oven to 450F. If you have convection, even better. Line a half sheet tray with parchment paper.

Step 2

Season chicken thighs on both sides with salt. Meanwhile, mix together the cumin, coriander, paprika, garlic and olive oil. You have a nice semi-loose paste. Rub all over the chicken to coast.  This can be done the night before. Place on the tray and roast for 15 minutes. Spoon some of the roasting juices over the chicken.

Step 3

After 15 minutes turn the oven up to 500F. This help get the skin nice and crispy. Cook for another 10-15 minutes depending on the size of the thighs. Allow to rest for 5 minutes. Serve with lemon.