Peruvian Grilled Chicken - cooking recipe

Ingredients
    1/3 cup soy sauce
    2 tablespoons fresh lime juice
    5 garlic cloves
    2 teaspoons ground cumin
    1 teaspoon paprika
    1/2 teaspoon dried oregano
    1 tablespoon vegetable oil
    1 (3 1/2 lb) whole chickens, quartered
Preparation
    Marinate chicken:
    Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
    Put chicken in a large sealable bag and add marinade.
    Seal bag and marinate, chilled, 8 to 24 hours.
    Grill chicken:
    If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
    If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
    Discard marinade, then pat chicken dry.
    Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
    Note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500\u00b0F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
    Note: cooking time does not include time to marinate.

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