A recipe brings together smoky, tender grilled chicken infused with the vibrant and zesty flavors of Peru. It's a simple yet delicious way to add a burst of bold spices to your next meal.
Prep Time5 min
Cook Time10 min
Total Time15 min
Difficulty
Easy
Kitchen Tips
Marinate the chicken for at least 2 hours to let the flavors fully develop.
Use a charcoal grill if possible to add an authentic smoky aroma.
Let the chicken rest for a few minutes after grilling to keep it juicy.
Ingredients
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Why This Dish Is So Special
This dish brings together bold smoky flavors with the vibrant and zesty spices of Peru. It’s a perfect balance of heat and tang that brightens up any meal. Plus, grilling adds a delicious char that enhances the overall taste.
Step 1
In a large resealable bag, mix together the soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken in the marinade, making sure each piece is well coated. Press out as much air as you can, seal the bag, and pop it in the fridge for anywhere from 8 to 24 hours to let those flavors soak in.
Step 2
When you’re ready to cook, fire up your grill to about 500°F (260°C) and give the grates a quick brush with oil to keep the chicken from sticking. While the grill heats, stir some fresh lime juice into the leftover marinade for an extra zing.
Step 3
Grill the chicken over direct heat, turning it once halfway through, until it’s no longer pink inside and the juices run clear—this should take about 7 to 8 minutes total. Once it’s done, let it rest for a few minutes before serving to lock in the smoky, spicy goodness.
405
people cooked this recipe
ByMichael Davis
Michael enjoys creating straightforward meals that are easy to prepare at home.
Best Foods To Serve With This
Serve with a side of fresh green salad or roasted vegetables to complement the smoky spices. A simple quinoa or rice dish works well to soak up the flavorful juices. Don’t forget a squeeze of lime for extra brightness.
Food Storage Guide
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on a grill to maintain moisture and flavor. Avoid microwaving to keep the texture tender.
Frequently Asked Questions
Can I use chicken thighs instead of chicken breasts?
Yes, boneless, skinless chicken thighs work well and may stay juicier during grilling. Adjust cooking time accordingly.
How long should I marinate the chicken for best flavor?
Marinate for at least 8 hours, but up to 24 hours in the fridge for deeper flavor.
What can I use if I don’t have grapeseed oil?
Substitute with a neutral oil like vegetable or canola oil.
How do I prevent the chicken from sticking to the grill?
Make sure to oil the grill grates before cooking and brush the chicken lightly with oil.
Is it safe to reuse the leftover marinade?
Only reuse if you boil it first to kill bacteria, otherwise discard it.
Can I cook this chicken indoors instead of grilling?
Yes, you can cook it on a grill pan or under the broiler, adjusting heat and time as needed.
How do I know when the chicken is fully cooked?
The chicken is done when no longer pink inside, juices run clear, and it reaches an internal temperature of 165°F (74°C).
Can I prepare the marinade and chicken in advance?
Yes, marinate the chicken up to 24 hours ahead and keep it refrigerated until cooking.
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