Crispy, zesty... delicious!
INGREDIENTS
Serves 4
Cilantro Lime Dipping Sauce
- 1/2 cup of mayo
- 1 cup fresh cilantro
- 3 cloves of garlic
- 1 chopped bell pepper
- 1/4 cup of sour cream
- 1 tbs fresh lime juice
- 1/4 tsp black pepper
- 1/2 tsp Kosher salt (Do not substitute or will be too salty with regular salt)
Crispy Peruvian Chicken
- 8 bone-in, skin-on chicken thighs (organic, free-range)
- 2 cups panko (Japanese bread crumbs)
- 1 tbs cumin
- 2 tsp Kosher salt (Do not substitute or will be too salty with regular salt)
- 2 tsp sugar
- 1 tsp pepper
- 2 tsp paprika
- 1 tsp oregano
- 4 tbs olive oil
- 1 tbs grated Lime zest
- 1/2 cup dry white wine
- 1/2 cup dijon mustard
INSTRUCTIONS
Step 1: Make the Cilantro Lime Dipping Sauce
- In a blender or food processor, add in the mayo, sour cream, cilantro, bell pepper, garlic, lime juice, salt and pepper and blend until smooth.
- Once it is smooth, drizzle in the olive oil and blend more until it is incorporated. You can refrigerate the sauce until it is ready to use.
Step 2: Make the Chicken
- Preheat the oven to 350 degrees.
- In a large bowl, whisk together the panko, cumin, salt, sugar, oregano, paprika, olive oil and lime zest. Make sure to break up any clumps of seasonings and mix well.
- In another large bowl, whisk together the mustard and wine.
- Cut off the excess skin from the chicken and pat dry with paper towels. Sprinkle generously all over with salt and pepper.
- Dip each piece in the mustard mixture on both sides, and then place skin-side down only into the crumb mixture, pressing gently to make the crumbs adhere. Place the chicken on a sheet pan crumb-side up.
- Use a spoon to add more crumbs to missed spots on the chicken and use the back of the spoon to press the crust in place.
- Bake the chicken for 40 minutes.
- Raise the heat to 400 degrees and bake for another 10 minutes to help brown the crust.
- Serve hot, warm, or at room temperature.