Tori and I made this for dinner last night and it was FANTASTIC!!!
I always so enjoy cooking with my children...it really brings us together and gives me a chance to spend wonderful quality time with them. Harrison is off at camp for another week, Emily has VBS this week....so, it was just Mom and Tori. She helped me shop for our ingredients and when we got home went right to work creating the marinade for this dish. I cut up the chicken while she enjoyed smelling all the spices involved... the earthiness of cumin, the smoky sweetness of paprika and the minty-ness of the oregano. Once she tossed everything in the blender and hit the on button, the kitchen smelled heavenely!!!
Everyone agreed that this chicken is a keeper! Tori served it with steamed green beans, a simple rice pilaf and extra lime wedges for squeezing on our chicken at the table.
Peruvian Grilled Chicken
1/3 cup soy sauce
2 tbsp fresh squeezed lime juice
5 cloves garlic
2 tsp ground cumin
1 tsp paparika (NOT hot paprika)
1/2 tsp dried oregano
1 tbsp veg oil
1 whole chicken, quartered (about 3 1/2 - 4 lbs)
lime wedges
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano and oil in blender.
Place cut up chicken in a gallon ziploc and pour marinade over chicken. Seal bag and turn to coat. Place in fridge and marinate 8 hours or overnight.
Preheat grill to medium high heat & oil grill rack. When grill is ready, remove chicken from marinade and place chicken skin side down on rack. Grill 15-20 minutes per side, turning occasionally and moving chicken around until cooked through and well browned. Serve with lime wedges.
No comments:
Post a Comment