Nowadays summertime has become the only time Karthik(my husband) cooks anymore. Not because he doesn’t want to but because I don’t let him.
Karthik likes to grill and he found this recipe in Gourmet magazine and wanted to try it. One of the main reasons was because of some of the ingredients that are common to Indian cooking. In fact, it came out really good and me and my mom thoroughly enjoyed this grilled chicken.
Even though it is Peruvian, it seems that there is a huge Asian influence in their cooking as evidenced by the use of Soy sauce in this recipe. The chicken had a nice spicy flavor with a hint of tangy soy sauce.
This recipe is very easy to follow so let me know in the comments if you try it.
No of servings : 3-4
Spice level : 2 out of 5
Preparation Time : 60 minutes
- Soy sauce : 1/3 cup
- Lime juice : 2 tbsp (freshly squeezed)
- Garlic cloves : 5
- Ground Cumin : 2 tsp
- Paprika or red chili powder : 1 tsp
- Dried Oregano : 1/2 tsp
- Vegetable Oil : 1 tbsp
- Chicken : 2 lbs (I’ve used drumsticks and thighs)
Method Of Preparation :
- Blend soy sauce, lime juice, garlic, cumin, parika, oregano, 1/2 tsp pepper and oil in a blender.
- Put chicken in a large ziplock bag or any sealable bag and add the above marinade.
- Seal bag and marinate and chilled for 8 – 24 hrs.
- Grill the chicken for 30 – 35 minutes or until it’s fully cooked.
- If you don’t have a grill you can roast the chicken in oven.
- Set the oven for 500 F and put the chicken in a wide 13 by 9 inch roasting pan with 1 cup of water and roast it for 30 minutes.
- Then tented with foil and roasted until brown in color and cooked through, it’s about 15 minutes more.