Peruvian Style Chicken Thighs

A quick spring weeknight recipe that requires very little time from you. Leaving the chicken to marinate overnight will ensure fully flavoured chicken that is lip-smackingly good! Serve with this zingy, herby and yoghurt sauce that packs a punch. Eat alongside a salad and some bread or roasted potatoes.

Serves 3-4

Ingredients

Chicken

2 garlic cloves, finely chopped

3 tbsp soy sauce

1 tsp chilli paste

Juice of half a lemon

1 tsp cumin

1 tsp dried oregano

½ tsp paprika

500g chicken thighs

Sauce

1 bunch coriander, stalks removed

1 jalapeno, seeds removed if you don’t like spice

1 garlic clove

2 spring onions 

3 tbsp Greek yoghurt

1 tbsp mayonnaise

Juice half lemon

Method

1. Combine the garlic, soy, chilli paste, lemon juice, cumin, oregano and paprika.
2. Add in the chicken thighs and leave to marinate from 1 hour to 24 hours.
3. To make the sauce, add all ingredients into a food processor and blend until smooth.
4. Bring the chicken out of the fridge 20 mins before you’re ready to cook.
5. Add olive oil to the pan and once hot, add in the chicken pieces. Be sure to not crowd the pan to allow for nice caramelisation.
6. To serve, place chicken on a plate and drizzle with sauce.