Peruvian Grilled Chicken

  • Published
  • 1 min read

1/4 cup lemon or lime juice
5 garlic garlic cloves, minced
1/4 cup fresh cilantro, minced
1 table grated ginger
1 tea smoked paprika
1/2 tea chili powder (more if you like it spicy)
2 tablespoons sugar (muscavado if you have)
2 tablespoons grape seed oil or butter (something with a high smoke point)
2 tablespoons liquid aminos or soy sauce
1/2 tea black pepper
1/2 tea cumin (ground)
1 tea fresh thyme, chopped (or 1/2 tea ground dried thyme)

Combine all the ingredients above to make a marinade and whisk well. Clean, trim and wash chicken thighs, then add them to your dish covering the chicken with approximately half the marinade you just made, and reserve the other half. Cover and refrigerate the chicken/marinade overnight. You will use the other half of the marinade while grilling.

I like to skewer the chicken and grill them, turning every few minutes. I use long metal skewers because the wood ones light up! Grill over medium heat until lightly charred (or however you like your chicken), and brush the reserved marinade on towards the last 5 minutes. The time it takes to cooks varies with every grill so make sure your chicken is fully cooked. Serve with a fresh salad and buttered bread.