Peruvian Grilled Chicken

Submitted by Chris Reynolds

"Another recipe from our local Savannah newspaper. Prep time does not include time for marinading."

 

• Ready In: 45mins
• Ingredients: 10
• Serves: 4

ingredients

• 1⁄3 cup soy sauce
• 2 tablespoons lime juice
• 5 garlic cloves
• 2 teaspoons cumin
• 1 teaspoon paprika
• 1⁄2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1⁄2 teaspoon ground black pepper
• 3 1⁄2 lbs whole chickens, quartered
• lime wedge, for serving

directions

1. Combine the soy sauce, lime juice, garlic, cumin, paprika, oregano, oil, and black pepper. Whisk together until smooth.
2. Place the chicken in a large plastic bag. Add the marinade, then seal the bag and refrigerate at least 8 hours, or up to 24 hours.
3. Heat a gas grill on high. Drain and discard the marinade. Use paper twoels to pat dry the chicken. Reduce grill heat to medium-high on one side and turn off the burner on the other side.
4. Lightly oil the grill rack over the burner that was turned off. Place the chicken on the cool side, skin side down and grill, covered for 15 minutes. Turn the chicken and grill for another 15 to 20 minutes or until cooked through.
5. Alternatively, the chicken can be roasted in the oven. Heat the oven to 500 degrees F. place 1 C of water in a 9x13 pan. Add the chicken, skin side up, and roast for 30 minutes. Cover the pan with foil and roast for another 15 minutes or until browned and cooked through.