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The Best Peruvian Grilled Chicken

INGREDIENTSCHICKEN:

  • 1 whole chicken quártered ábout 3 1/2 pounds
  • 5 cloves gárlic peeled
  • 1/3 cup soy sáuce
  • 2 Táblespoons lime juice
  • 1 Táblespoon extrá virgin olive oil
  • 2 teáspoons cumin
  • 1 teáspoon pápriká
  • 1/2 teáspoon dried oregáno
  • Bláck pepper

GREEN SÁUCE:

  • 3 jálápeños seeded ribs removed ánd roughly chopped
  • 1 cup fresh cilántro leáves
  • 2 cloves gárlic peeled
  • 1/2 cup máyonnáise
  • 1/4 cup Greek yogurt
  • 1 Táblespoon lime juice
  • 1/2 teáspoon sált
  • 1/4 teáspoon bláck pepper
  • 2 Táblespoons extrá virgin olive oil

INSTRUCTIONSCHICKEN:

  1. Puree gárlic soy sáuce lime juice oil cumin pápriká oregáno ánd á pinch of bláck pepper in á blender.
  2. Put chicken in á lárge ziploc bág ánd ádd márináde. Pláce in refrigerátor ánd állow to márináte for 8 to 24 hours.

GREEN SÁUCE:

  1. Combine áll ingredients except the olive oil in á blender process until smooth. With the motor running slowly drizzle in olive oil. Tránsfer to á bowl ánd refrigeráte until reády to serve.

GRILL CHICKEN:

  1. Chárcoál: Distribute lit coáls álong opposite sides of bottom ráck leáving án empty spáce ábout the size of the quártered chicken in the middle. Állow it to heát to high by fully opening the vents on the bottom ánd lid of grill. The grill will be reády when you cán hold your hánd 5-inches ábove the grill ráck for ábout 3-4 seconds.
  2. Gás: Preheát áll burners on high then reduce to medium-high heát.
  3. Oil the gráte of the grill ánd grill chicken over áreá with no coáls (or over á turned-off burner) skin side down first covered turning over once until fully cooked 30-35 minutes (ádding chárcoál to máintáin heát).

NOTE:If you prefer to cook indoors the chicken cán be roásted in the oven. Preheát the oven to 500 degrees ánd pláce the chicken pieces in á 13×9 inch roásting pán álong with 1 cup wáter. Roást uncovered for 30 minutes then tent the pán with foil ánd cook for án ádditionál 15 minutes until browned ánd fully cooked.This article and recipe adapted from this site

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