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Playing How To Make Baked Chicken Thighs With Peruvian Marinade By Chef Dan Giusti, Founder and CEO of Brigaid

A tasty marinade infused with cumin, paprika and garlic is the secret behind this easy, budget-friendly recipe for baked chicken thighs from Chef Dan Giusti. Even better? You only need 5 ingredients (plus a few pantry staples).

Chef Giusti was formerly head chef at Copenhagen's revered Noma—one of the best restaurants in the world (the waiting list is months long)—but left his fancy restaurant job in 2016 on a mission to improve school cafeteria food. Launched in New London, Connecticut, his company Brigaid started with five professional chefs who worked with staff at local public schools to plan fresh, wholesome meals made from scratch on a tight budget. The program was so successful that Brigaid now works with food service programs around the country including New York City Public Schools, Richmond Public Schools in Richmond, Virginia, the Southampton Union Free School District in Southampton, New York and Encore Community Services in New York, New York.

For more of Chef Giusti's delicious kid-tested and school-approved dishes, check out his recipes for Oven-Fried Rice and Corn Salsa With Olives + Feta.


  • 3 cloves garlic, peeled
  • 2 tablespoons canola oil
  • 2 tablespoons white vinegar
  • 1 tablespoon kosher salt
  • ¾ tablespoon granulated sugar
  • ½ tablespoon ground paprika
  • ½ tablespoon ground cumin
  • ¼ tablespoon ground black pepper
  • 10 bone-in chicken thighs


Serves: 10


In a food processor or blender, puree garlic, oil, and vinegar. Transfer to a mixing bowl and whisk in the salt, sugar, paprika, cumin and black pepper to combine. Add the chicken, tossing to coat, and marinate, covered with plastic wrap, for at least 12 hours and preferably up to 36. 

Preheat oven to 400˚F. Arrange chicken on wire rack-lined rimmed baking sheets and roast until an instant-read thermometer registers 170˚F, 35 to 45 minutes. Let rest 5 minutes before serving.