Grilled Peruvian Chicken
Grilled Peruvian chicken is full of fresh and smoky flavors, perfect for summer grilling.
Equipment
- grill
Ingredients
Marinade
- 0.5 cups soy sauce
- 3 tablespoons fresh lime juice
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 0.5 teaspoon dried oregano
- 2 tablespoons vegetable oil
Chicken Components
- 5 Chicken Legs
- 4-5 Bone In Skin On Chicken Thighs
- lime wedges for serving
Instructions
Preparation
- In a bowl, whisk together the soy sauce, lime juice, garlic, cumin, paprika, dried oregano, and vegetable oil.
- Pour it into a zip top bag and add in all of the chicken pieces. Seal the bag and marinade chicken for 8 hours or overnight.
- At least one hour prior to grilling, remove the chicken from the fridge and allow it to come to room temperature.
Grilling
- Preheat the grill over high heat, and then reduce to medium for cooking. Place the chicken skin side down and grill for about 10 minutes, then flip to the other side.
- Rotate chicken if some pieces are getting done too quickly. Continue to cook for 10-15 minutes, or until the chicken registers at 165 degrees with an instant read thermometer.
- Let the chicken rest at least 5 minutes prior to serving. Serve with additional lime wedges.
Notes
Recipe slightly adapted from Epicurious Peruvian Grilled Chicken. (I added more marinade to account for my larger servings)
Nutrition
Serving: 1servingCalories: 400kcalCarbohydrates: 5gProtein: 35gFat: 28gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 150mgSodium: 900mgPotassium: 500mgSugar: 1gVitamin A: 12IUVitamin C: 18mgCalcium: 20mgIron: 3mg
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