One-Hour Cast Iron Smoky Peruvian Chicken Thighs Meal Prep
A flavorful and efficient meal prep recipe featuring juicy chicken thighs marinated in a smoky Peruvian-inspired blend, seared to perfection in a cast iron skillet. This dish delivers bold, aromatic flavors with a crispy, golden-brown crust in just one hour, making it ideal for a weeknight dinner or batch cooking.
Ingredients
Ingredients
- 8 pieces bone-in, skin-on chicken thighs about 2 lbs total
- 2 tbsp smoked paprika for smoky flavor
- 1 tbsp ground cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1 tbsp lime juice freshly squeezed
- 2 tbsp olive oil divided for marinade and cooking
- 1 tsp salt plus more for seasoning
- 0.5 tsp black pepper freshly ground
- 1 medium red onion sliced, optional for serving
Notes
Storage: Store cooled chicken in airtight containers in the refrigerator for up to 4 days. Reheat in a 350°F oven for 10-15 minutes to maintain crispiness. Make-Ahead: Marinate chicken up to 24 hours in advance. For a complete meal prep, pair with quinoa or roasted sweet potatoes. Variations: For a spicier kick, add 1/2 tsp of cayenne pepper to the marinade. Substitute boneless, skinless thighs for a quicker cook time (reduce oven time by 5-10 minutes). Serving Suggestion: Serve over a bed of greens with a drizzle of lime crema (mix Greek yogurt with lime juice and a pinch of salt) for a fresh contrast.