Full of fresh flavors and smoky flavors, this grilled Peruvian chicken is a must try for your summer grilling repertoire. Smoked paprika, soy sauce, lime juice all combine for some truly incredible grilled flavors.
Dish Count :: 1 Ziploc Bag, 1 Grill
I don’t know about you, but the last thing I want to do in the summer is heat up my house unnecessarily, so the grilling has been a big win for Ben and I in the new house. We have AC now (Praise!), but I am still in no mood to stand over a hot stove or oven if I don’t have to. Something about being nearly 7 months pregnant will do that to a girl.
Also can we talk about just how much sweat one person can produce by doing literally NOTHING?! Its obscene.
And we are now in the throws of determining the optimal temperature for keeping the AC in the house. My preference is to keep it one step above a meat locker. Ben, totally comfortable keeping it at a balmy 77 degrees inside. Because “at least it’s cooler than outside!”.
If anyone wants to know where I hid his body – it’s with Jimmy Hoffa and the Lindbergh Baby.
Me wrapping myself back into a blanket because I’m cold is completely irrelevant to the conversation. Sorry Ben, pregnant wife wins.
My main goal is just to not sweat through every article of clothing I wear, so I’ll pay for it later when that electric bill comes, but for now – peace is required. And me not crying at random intervals because I’ve got a tiny space heater attached to my middle is a pretty big deal right now.
Who by the way, is kicking up a storm. Kicks I have finally been able to see. I’m living Alien right now.
So a tiny, moving and grooving space heater attached to my middle, the AC wars continue, and I’m all for just grilling outside and returning to my meat locker temperature living room to chow down on this grilled Peruvian chicken.
Anyone with me?! here here!
Oh, and don’t worry. To combat the heat, the ice cream cravings have also kicked in. So you’ll be getting some ice cream recipes soon. Like Wednesday. Because life is all about balance.
Grilled Peruvian Chicken
- 1/2 cup soy sauce
- 3 tablespoons fresh lime juice
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon dried oregano
- 2 tablespoon vegetable oil
- 5 Chicken Legs
- 4-5 Bone In Skin On Chicken Thighs
- lime wedges
In a bowl, whisk together the soy sauce, lime juice, garlic, cumin, paprika, dried oregano, and vegetable oil. Pour it into a zip top back 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 – to take the chill off the bone and promote better cooking.
Preheat the grill (we used gas), over high heat, and then reduce to medium for cooking. Place the chicken skin side down and grill for about 10 minutes, and then flip to other side. Rotate chicken to other areas of the grill if you find some pieces getting done too quickly. Continue to cook for 10-15 minutes, or until the chicken registers at 165 degrees with an instant read thermometer. Be sure to not hit the bone when taking the temperature or you will get a false reading. Let the chicken rest at least 5 minutes prior to serving. Serve with additional lime wedges for spritzing when serving.
Recipe slightly adapted from Epicurious Peruvian Grilled Chicken. (I added more marinade to account for my larger servings)