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