July 28, 2015

IMG_3615There are only two photos of this dinner. It was so delicious, it disappeared before I could take another.

Peruvian style chicken is one of our favorite meals. It’s delicious, quick and easy. I always have what’s needed to make the marinade and I’m guessing you do, too. In the winter, I roast the garlic and make a whole chicken, as I did for this Food52 recipe posted ages ago, but in the summer, I love to grill chicken thighs. It’s a bright, spicy, citrusy chicken that partners perfectly with every single vegetable at the market right now.

IMG_3612Select good chicken. I like to break down entire chickens into pieces because that is the most economical, but for weeknight dinners, my farmers market friends have packages of cut up chicken thighs available and I’m okay with that.

Serve with rice or corn on the cob and something green and beautiful. Summer’s here. Make a colorful plate. And snap a photo quickly, before it disappears.

Peruvian Style Grilled Chicken Thighs
Serves 4. Leftovers are unlikely.

2 lemons
1/2 cup grapeseed oil
1/3 cup rice wine vinegar
3 garlic cloves
1 tablespoon smoked hot paprika
2 teaspoons sweet paprika
1 teaspoon turmeric
1/2 teaspoon ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon coarsely ground black pepper

8 bone-in, skin on plump chicken thighs, each about 4 ounces (If using boneless thighs, marinate only 20 minutes before grilling.)

Oil or Spray for the grill

With a vegetable peeler, remove six or seven swaths of lemon peel and place in a large bowl. Juice the lemons into the bowl, then add the remaining marinade ingredients. Whisk well and add the chicken thighs, stir and combine all the ingredients and cover.

Refrigerate the chicken for 30 minutes (or up to 2 hours- after that, the acid in the marinade can make the chicken tough.)

Brush or spray the grill with oil and heat to 400°F.  I heat only one half of the grill, to cook both directly and indirectly.

Remove the chicken from the marinade and dry it well with paper towels. This will help reduce flare ups.

Start the chicken skin side up on the direct heat side of the grill until the chicken releases easily, about 4 minutes. Flip the chicken and cook until it releases, about 4 more minutes. Move to the indirect heat side of the grill and cook until done (internal temperature of 180°), about 5 minutes more.


7 Responses to “get grilling. peruvian style chicken”

  1. Gail

    What a great recipe for the dog days of summer! Definitely making this the next time we go to Fire Island!

  2. Caz Taylor

    Sounds yummy will have to try it , I think chicken thighs have more flavour and use them most times when doing dishes like this 🙂

  3. Bob

    ARe you sure those times are right? a total of 13 minutes to get the chicken up and over 165*?? never mind 180

    • Cathy

      I’m using chicken thighs that weigh about 4oz each. If yours are larger they may take longer. Always use a thermometer to be sure.

  4. Linda

    Chicken thighs definitely better than boring old breasts. Is that a Chinese platter? May I ask where you got it?

  5. Susan

    What did you do to get those beautiful vegetables on the platter alongside the chicken?


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