Peru Pollo Al Sillao (Chicken with Soy Sauce)

8 chicken thighs with the skin on

4 garlic cloves, sliced or grated

1 lime (juice and zest)

1 tablespoon ginger, grated

1/2 cup soy sauce

1/2 cup honey

1 cup orange juice

2 tablespoons Dijon mustard

2 tablespoons melted butter

1 1/2 tablespoons potato starch (chuno)

 

Place the chicken in a baking pan. I left the skin on because it protects the flesh in the oven, but feel free to use skinned chicken if you prefer. Season with garlic, lime juice and zest, and ginger. Combine the soy sauce, honey, orange juice, mustard, and butter, in a small bowl. Pour this over the chicken. Cover and marinate overnight or at least for two hours, in the fridge. Preheat the oven to 375°F. Uncover the chicken and bake for 1 hour, basting every 20 minutes with its own juices. The chicken should have a beautiful brown color when it’s ready. Transfer the sauce to a small saucepan and put over medium heat. Dissolve the potato starch in 3 tablespoons of water, and add it to the saucepan, stirring constantly until slightly thick. Serve the chicken with this sauce.