Description
A flavorful and juicy Peruvian grilled chicken recipe that is perfect for impressing your guests.
Ingredients
Scale
- 2 pounds bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust for spice preference)
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large bowl, combine olive oil, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, cayenne pepper, and lime juice. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight for best flavor.
- Preheat your grill to medium-high heat. Remove the chicken from the marinade and let any excess drip off.
- Place the chicken skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for another 6-8 minutes, or until the internal temperature reaches 165°F.
- Remove the chicken from the grill and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Notes
- For extra flavor, try marinating the chicken overnight.
- You can substitute chicken breasts if you prefer a leaner option.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 360
- Sugar: 0g
- Sodium: 500mg
- Fat: 25g
- Saturated Fat: 6g
- Unsaturated Fat: 19g
- Trans Fat: 0g
- Carbohydrates: 0g
- Fiber: 0g
- Protein: 30g
- Cholesterol: 120mg