Chhaya Joshi Daily food / cocktails on Instagram: "Peruvian Chicken and a green sauce If you enjoy my content, support me by clicking on the link to buy me a coffee http://buymeacoffee.com/cookwithchn For the Chicken Marinade: * 4 bone-in, skin-on chicken thighs * 4 bone-in, skin-on chicken drumsticks * 4 tablespoons olive oil * 3 tablespoons fresh lime juice * 6 garlic cloves, minced * 1 tablespoon ground cumin * 1 tablespoon smoked paprika * 2 teaspoons oregano * 2 teaspoons salt * 1 teaspoon ground black pepper For the Creamy Green Sauce: * 1 cup mayonnaise * 1/2 cup sour cream * 1/2 cup fresh cilantro (packed) * 1/4 cup fresh parsley * 2 jalapeños (seeds removed for less heat) * 2 garlic cloves * 1 tablespoon fresh lime juice * 1 tablespoon olive oil * 1/2 teaspoon salt Directions: Step 1: Marinate the chicken: Marinate the Chicken 1. In a large bowl, whisk together the olive oil, lime juice, minced garlic, cumin, smoked paprika, oregano, salt, and pepper. Add the chicken pieces and toss them thoroughly to coat. Cover the bowl and let the chicken marinate for at least 4 hours or overnight for best results. Preheat and Prepare 1. Preheat your oven to 375 F . Line a baking sheet with foil or parchment paper and place a wire rack on top. Arrange the marinated chicken pieces skin-side up on the rack. Roast the Chicken 1. Bake the chicken in the preheated oven for 30-35 minutes or until it reaches an internal temperature of 165°F (74°C) and the skin is golden brown and crispy. Make the Creamy Green Sauce 1. While the chicken roasts, prepare your creamy green sauce by blending the mayonnaise, sour cream, cilantro, parsley, jalapeños, garlic, lime juice, olive oil, and salt until smooth. 2. Let the chicken rest for a few minutes and serve hot alongside the creamy green sauce. #food #recipes #chicken #healthy #dinner"