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  • 1/4 cup white vinegar
  • 1/4 cup white wine
  • 1/4 cup canola oil
  • 2 tablespoons garlic powder
  • 2 tablespoons paprika
  • 2 tablespoons cumin
  • 1 tablespoon black pepper
  • 1 tablespoon coarse salt
  • 5 pounds boneless chicken thighs
  • 1/4 cup lemon juice mixed with 1 quart cold water


  1. Combine vinegar, wine, oil and spices in a large zip-top bag or sealable container. Set aside.
  2. Working over the sink, rinse chicken all over with lemon water. Place in bag with spice paste. Seal bag and knead, spreading paste all over chicken. Refrigerate 2 to 24 hours.
  3. Preheat oven to 300F.
  4. Transfer chicken to a roasting pan or sheet tray with wire rack. Roast 2 hours. Serve with Ripe Olive and Fig Tapenade and cilantro.

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The recipe was originally published as Peruvian Roasted Chicken Thighs on

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