Peruvian Grilled Chicken
Extremely flavorful, this South American Peruvian Grilled Chicken recipe is one you should definitely make this summer…
Ingredients
- 2 lbs. skinless, boneless chicken thighs
- ⅓ cup low-sodium soy sauce
- 1 tbsp. olive oil tips & tricks
- 2 tbsp. lime juice tips & tricks
- 2 tbsp. ají amarillo paste Footnote
- 5 large cloves garlic, pressed
- 1 tbsp. ground cumin
- ½ tbsp. smoked paprika
- 1 tsp. dried oregano leaves
- ½ tsp. freshly ground mixed peppercorns
- canola oil, as needed for BBQ grates tips & tricks
Directions
- Place chicken thighs in a large Ziplock bag and set aside.
- In a bowl, combine soy sauce, olive oil, lime juice. ají amarillo paste, garlic, cumin, smoked paprika, dried oregano leaves, and freshly ground mixed peppercorns; whisk until blended.
- Pour the marinade over the chicken, close the bag and move the ingredients around to ensure the thighs are well coated.
- Place the bag in a pie plate, and transfer to the fridge. Chill for at least 5 hours, but preferably overnight.
- Later on, remove the thighs from the fridge, place them on a plate, and bring them back to room temperature; discard the marinade.
- Bring the barbecue temperature between 400ºF and 450ºF; grease the grates with canola oil.
- Place thighs on the greased grates, close the lid and cook 5 to 6 minutes per side, or until the internal temperature reaches 165ºF.
- Remove from the heat, cover with foil, and allow to rest for 10 minutes before serving with Ají Verde, and rice.
Notes
Footnote: You can skip this ingredient if you want.