Description
A flavorful and juicy Peruvian grilled chicken recipe that is perfect for any occasion.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 4 cloves garlic, minced
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/4 cup olive oil
- 1/4 cup white vinegar
- 1 lime, juiced
- 1 tablespoon honey
- Fresh cilantro, for garnish
Instructions
- In a large bowl, combine the minced garlic, paprika, cumin, oregano, salt, black pepper, olive oil, white vinegar, lime juice, and honey. Whisk together until well blended to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are fully coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and let any excess drip off. Discard the remaining marinade.
- Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F.
- Once cooked, remove the chicken from the grill and let it rest for 5 minutes.
- Garnish with fresh cilantro before serving.
Notes
- For a spicier kick, add 1-2 teaspoons of cayenne pepper to the marinade.
- For a vegetarian option, marinate and grill portobello mushrooms using the same marinade for a delicious alternative.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 380
- Sugar: 1g
- Sodium: 500mg
- Fat: 28g
- Saturated Fat: 7g
- Unsaturated Fat: 21g
- Trans Fat: 0g
- Carbohydrates: 1g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg