THE SPLIT PLATE / RECIPE

Peruvian-Style Chicken Thighs with Roasted Corn

Twelve thighs marinate in the Golden Umami sauce, then hit the grill alongside the corn. One cook makes two dinners for two adults and two kids — the only split is the finishing sauce. About 425 calories and 48g protein on the main plate.

YIELD4 servings
TOTAL TIME45 min
COOK METHODGrill
EST. / SERVING~425 cal | ~48g protein

Ingredients

Ingredients

  • 12 boneless, skinless chicken thighs (about 4 oz raw each; ~3 lb total)
  • 2 servings Golden Umami Stir-Fry Sauce (Powerup)
  • 8 medium ears corn (one per plate)
  • 2 tbsp High-Protein Cilantro Jalapeno Ranch per adult plate (Powerup)
  • Familiar mild Mezzetta sauce or Alfredo, to taste — kid finish

Allergens: dairy, fish, soy.

You want a high-protein grilled dinner that feeds the whole table twice from one cook — adults get the punchy green sauce, kids get their familiar mild sauce, and nobody makes a second meal.

Method

  1. 1.MARINATE. Add the chicken thighs and 2 servings of Golden Umami Stir-Fry Sauce to a zip-top bag (or jar). Seal and massage until evenly coated, then marinate refrigerated.
  2. 2.HEAT THE GRILL. Arrange the corn on the upper rack and the marinated chicken on the main grates.
  3. 3.GRILL + BASTE. Turning and basting as needed, grill until the corn is browned and the thickest part of every thigh reaches 165°F/74°C.
  4. 4.ADULT PLATES. Serve two thighs, one ear of corn, and 2 tbsp of the green sauce per adult plate.
  5. 5.KID PLATES. Chop one thigh into bite-sized pieces and serve with corn plus a familiar mild sauce or Alfredo.
  6. 6.SECOND DINNER. Refrigerate the second-dinner portions promptly and reheat to 165°F/74°C.

Estimated nutrition

~425 cal | ~48g protein.

About 425 calories and 48g protein per main plate — two grilled thighs (about 8 oz raw), one medium ear of corn, an allocated 1/3 serving of Golden Umami marinade, and 2 tbsp green sauce. This is a lower-side estimate: it assumes no added grill oil or butter and still allocates all two marinade servings across the 12 thighs. Flagged estimated because branded ingredients vary — recheck the chicken package and sauce labels when exact tracking matters. Kid macros are intentionally unpublished until the exact mild sauce product and portion are confirmed.

thesplitplate.com/recipes/peruvian-style-chicken-thighs-roasted-corn

Peruvian-Style Chicken Thighs with Roasted Corn
Family Dinner

Peruvian-Style Chicken Thighs with Roasted Corn

By Tushar Sharma

Twelve thighs marinate in the Golden Umami sauce, then hit the grill alongside the corn. One cook makes two dinners for two adults and two kids — the only split is the finishing sauce. About 425 calories and 48g protein on the main plate.

Make this when

You want a high-protein grilled dinner that feeds the whole table twice from one cook — adults get the punchy green sauce, kids get their familiar mild sauce, and nobody makes a second meal.

Total time
45 min
Yield
4 servings
Protein
~48g
Calories
~425
Cost / serving
$3.10
Cook method
Grill
Allergens and safety

Contains: dairy, fish, soy

Packaged ingredients change formulas — check the label on what's actually in your kitchen.

Adjust servings

Ingredients

Batch cookOriginal yield: 4. Adjusted ingredients will appear in print; check pan size and cooking time.

Ingredients

Method

  1. 1
    MARINATE

    Add the chicken thighs and 2 servings of Golden Umami Stir-Fry Sauce to a zip-top bag (or jar). Seal and massage until evenly coated, then marinate refrigerated.

  2. 2
    HEAT THE GRILL

    Arrange the corn on the upper rack and the marinated chicken on the main grates.

  3. 3
    GRILL + BASTE

    Turning and basting as needed, grill until the corn is browned and the thickest part of every thigh reaches 165°F/74°C.

  4. 4
    ADULT PLATES

    Serve two thighs, one ear of corn, and 2 tbsp of the green sauce per adult plate.

  5. 5
    KID PLATES

    Chop one thigh into bite-sized pieces and serve with corn plus a familiar mild sauce or Alfredo.

  6. 6
    SECOND DINNER

    Refrigerate the second-dinner portions promptly and reheat to 165°F/74°C.

Go deeper

Storage and nutrition

Watch the full cook

Brands I use

Golden Umami Stir-Fry Sauce
2 servings, as the marinade
The aji amarillo-based Powerup that gives the chicken its Peruvian-inspired flavor. The full batch makes 6 servings; 2 carry all 12 thighs. Reusable — see the standalone recipe.
High-Protein Cilantro Jalapeno Ranch
2 tbsp per adult plate
The green finishing sauce for the adult plates — blended cottage cheese, Greek yogurt, and Fairlife milk keep it high-protein. Reusable Powerup.
Mezzetta / Alfredo
kid finish, to taste
A familiar mild sauce for the kids' plates. The exact product and portion weren't weighed, so kid macros stay unpublished.

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