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Peruvian grilled chicken

SueSue Byrom
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servings:
Makes 2 to 4 servings

Save this recipe 2
Save this recipe 2
servings:
Makes 2 to 4 servings

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 whole chicken (about 3 1/2 pounds), quartered
  • Accompaniment: lime wedges
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directions

  • 1

    Marinate chicken:Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.

  • 2

    Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.

  • 3

    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.

  • 4

    If using a gas grill, preheat all burners on high, then reduce heat to medium-high.

  • 5

    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).

  • 6

    Cooks’ note: If you aren’t able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F 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.


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