Peruvian Grilled Chicken

July 6, 2018
Created by Harmons
2 hours
Serves 4
  • 1 whole chicken, quartered
  • 1/2 lime
  • 1/2 cup canola oil, plus more for grill grate
  • 1 1/2 Tbsp minced garlic
  • 1 1/2 Tbsp Hot Red Bell Pepper Paste
  • 1 1/2 Tbsp Hot Yellow Pepper Paste
  • 1 1/2 Tbsp grated fresh ginger
  • 3 Tbsp ground cumin
  • 1 Tbsp soy sauce
  • Salt and freshly ground pepper

Preheat oven to 400°.

With a sharp knife, poke holes in chicken pieces. Rub with lime, sprinkle lightly with salt, and transfer chicken into a large sealable plastic bag.

In a small bowl, add oil, garlic, bell pepper pastes, ginger, cumin, and soy sauce, and salt and pepper and stir to combine.

Pour marinade over chicken, seal and coat chicken evenly with marinade. Open bag and reseal, removing as much air as possible. Marinate for 15 minutes up to 2 hours.

Preheat a cast iron grill or outdoor grill. Clean grill grate and brush with canola oil. Prepare a baking sheet lined with a cooling rack.

Grill chicken pieces, skin side down for 2 minutes, then turn and grill for another 2 minutes. Transfer chicken to prepared sheet pan. Place chicken in oven and cook until an instant-read thermometer registers 165° and chicken is golden brown. Let rest 5 minutes.

Click to make Hot Yellow Bell Pepper Paste

Click to make Hot Red Bell Pepper Paste