Peruvian-Marinade (for Chicken and Mushrooms)

Peruvian Marinade (I doubled this recipe for 4 chicken thighs and Mushrooms)

•  4 garlic cloves- finely minced

• 2 tablespoons olive oil

• 2 tablespoons lime juice

• 2 teaspoons honey, agave or sugar

• 1 tablespoon cumin

• 2 teaspoons paprika or smoked paprika

• 1 teaspoon coriander

• 1/2 teaspoon dried oregano

• 1/2 teaspoon dried thyme

• 1 ½ teaspoons kosher salt

• 1 teaspoon soy sauce
  

Mix all of the ingredients for the marinade in a bottle or a bowl.

I used 4- Chicken Thighs (Bone-in and Skin-on) with a cast iron skillet that is oven proof.

Rub the mixture on Each piece of chicken, place the chicken in a plastic bag or a bowl to marinate in the refrigerator overnight. (You can Marinate the meat for 4 hours -up to 24 hours)
Prior to cooking- Bring the chicken out of the refrigerator and place on the counter to bring to room temperature, about 30-40 minutes. Pat the chicken dry and prepare it for your pan. Preheat your oven to 400.

Place your pan on medium-high heat with enough oil just to coat the pan. When your pan is hot and your oil is ready place your chicken skin side down for 4-5 minutes. Flip each piece of chicken and place entire pan in the preheated oven.

The chicken will continue to cook for about 13-16 minutes. Be sure to temp your chicken to 165 before removing from the oven.

For the Mushrooms – You want to brush the marinade onto sliced mushrooms and let it sit for about 15-20 minutes. Not too long because mushrooms are very porous and will soak up a lot of marinade. The you can sautés/fry in the pan or on the grill on high heat.

Green Sauce:

• ½ cup sour cream ( or sub mayo or vegan mayo)

• ½ jalapeño (use less for less spicy)

• 1 garlic clove

• 1 cup chopped cilantro, using some thin stems is ok.

• ¼ teaspoon kosher salt

• squeeze of lime, about 1 Tablespoon or 1/2 a lime.

Blend all of the ingredients in a blender or food processor – season to taste