Peruvian Inspired Chicken

Carolyn and Elizabeth’s Peruvian Table 

Dear Friends,

I am delighted the recipe in this week’s newsletter was served first to Ed and me by our daughters. Ed and I were visiting them in Washington after they had recently traveled to Peru. Excited to share stories and photos from their adventure, they welcomed a group of their friends and us for dinner. They served this delicious Peruvian chicken!

Important to note, Carolyn and Elizabeth hosted everyone in Carolyn’s apartment, which was much smaller than many of our homes. Our children, Eddie included, have carried on our family tradition of welcoming family and friends. They never let the size of their early apartments dampen their enthusiasm!  They would have witnessed our doing the same. Our first home at Grandfather was very small and yet, as friends will tell you, it was the original party house for our friends and all our children.

The gift of hospitality is truly the gift that keeps on giving from one generation to the next. I encourage you to create this legacy!

From our home to yours,

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Peruvian Inspired Chicken

Serves 4 – 6           Adapted from New York Times



12 cloves garlic, minced

6 tbsp soy sauce
2 tbsp Sriracha
2 tbsp lime juice
2 tsp Dijon mustard
2 tsp chile powder
2 tsp cumin
2 tsp freshly ground pepper
1 tsp sea salt
4 lbs skin on chicken breasts,
or 4 lbs mixed chicken pieces


1 cup cilantro leaves
1 clove garlic, minced
2 tsp basil, chopped
3 – 4 jalapeños, seeded and diced
1 oz feta cheese, crumbled
½ tsp Dijon mustard
½ tbsp Sriracha
½ tsp honey
1½ tbsp lime juice
½ tsp ground cumin
¾ tsp sea salt
½ cup extra-virgin olive oil
Lime wedges, for garnish

Because cilantro is an herb that tastes like dish soap for many, I always serve an alternative green sauce such as the Salsa Verde.


1 lg bunch Italian parsley
1 lg bunch basil leaves
10–15 mint leaves
2 garlic cloves, peeled
2 anchovies or 2 tsp anchovy paste
2 tbsp capers, rinsed
3 tbsp red wine vinegar
1 tsp Dijon mustard
Salt and pepper
¾ cup olive oil




For the sauce, add all ingredients except the olive oil to a food processor or blender. With the motor running, slowly add olive oil and mix until emulsified.


Place all the ingredients for the Salsa Verde in a food processor, except the olive oil. Pulse until the mixture is roughly chopped. Slowly add the oil until it is emulsified.


In a large bowl, whisk together marinade ingredients. Add chicken and toss to coat pieces thoroughly. You can cover and keep in this bowl or transfer to another container to continue marinating in the refrigerator.

To roast, place chicken pieces on a sheet pan covered with parchment paper. Pour remaining marinade over the chicken. Bake at 450° for 25–40 min depending on the size of the chicken pieces. Chicken may sit for 10 min loosely covered with foil before serving.


  • Chicken may be prepped and prepared a day in advance. Chicken will have more flavor if marinaded overnight, but marinating for at least two hours will suffice. Both the Cilantro Sauce and the Salsa Verde may be prepared up to a week in advance and stored in the refrigerator.
  • For chicken pieces, I have used bone-in and boneless. Both work well. When using breasts, I often cut in half for more appropriately sized pieces for serving. To serve you may also carve the chicken and in this case, boneless may be easier.




Salt and Pepper Grinder

I use this pepper grinder when a recipe calls for
fresh ground pepper. It’s Ina’s favorite!

available here



If you missed the workshop that started this week, it’s the perfect time to think about our may my next workshop, which starts on Monday, April 8th. If you are interested, email me and we will add you to our waitlist. This is a great time to prepare for spring and summer gatherings.

Let’s use these quiet months to get organized, take care of our homes and the areas where we entertain, and conquer all that’s holding us back. If you’re a more seasoned host, this is the perfect refresh.

This is a wonderful time to invest in yourself and in your home! When spring breaks, you’ll be ready to throw open the doors and welcome the people you love!


Learn More about 30’s Days to Effortless Entertaining


Join me in April!

  • Previous participants are invited to join free of charge to review. Please contact me at to register guests at the celebratory pricing.
  • The online version of my guide, Effortless Entertaining is included for all participants.
  • You will also receive complimentary access to our 11-part video series, Entertaining with Wellness with Kimberly Leatherman and me.

Email now to be added to our waitlist! 

Join the Waitlist


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