Peruvian Roasted Chicken Thighs with Tangy Citrus Sauce
Ingredients:
Peruvian Spice Rub:
- 3 garlic cloves, minced
- 1 T. ground cumin
- 1 T. paprika
- 1/2 tsp. freshly ground black pepper
- 1/2 tsp. dried oregano
- 1 1/2 tsp. kosher salt, divided
- 2 Darling Clementines®
- Zested and juiced
- 4-5 bone-in chicken thighs
- 1 T. olive oil
Tangy Citrus Sauce:
- 1 1/4 cup (packed) cilantro leaves with tender stems
- 1–2 medium poblanos, coarsely chopped
- 1/3 cup avocado mayo
- 2 Darling Clementines®
- Zested and juiced
- ⅓ c. extra-virgin olive or avocado oil
- 1 ½ tsp. garlic powder
- 3/4 tsp. kosher salt
- ¼ tsp. ground pepper
- Pinch of cayenne pepper (optional)
Directions:
Peruvian Spiced Chicken:
- Preheat oven to 375 degrees. Mix together all remaining ingredients and rub onto chicken thighs. Add olive oil to the pan, heat and sear skin-side down in cast iron skillet about 7-8 minutes. Turn over and bake at 375 about 10 minutes to finish cooking.
Tangy Citrus Sauce:
- Add all ingredients to a blender and puree until smooth. Transfer to a small bowl and serve alongside chicken. Optional: Pour sauce into the skillet with the chicken and cook in oven for an additional 5 minutes until heated through.
