When I said we have been grilling constantly, I was not joking. This is typical PNW summer life. Live outside as much as you can. Period. End of story.
Live near a beach (most of us do)? Go there almost every day. Have an outdoor space? Get a grill. One of the things I really appreciate about Seattle is that EVERYONE has a grill. Apartments, condos, small spaces, there are no weird city rules (I am looking at you Philadelphia) that prevent you from grilling.
If you think about it, it makes total sense when you live in a moderate climate that is mostly without air-conditioning. You just don’t want to be heating up your kitchen and house.
Last week Jeanette from Jeanette’s Healthy Living posted this Smokey Peruvian Chicken recipe. The minute I saw it, I knew I wanted to make an adapted “everyday” version that incorporated the basic flavors but eliminated the need to get involved with smoking. Don’t get me wrong, I love smoking and wood chips as much as the next person but on any given weeknight that is just not happening over here. Dinner needs to happen a lot quicker!
With that being said, this chicken is phenomenal with my adaptions so I can only imagine how good it is if you have the time to add the smoke!
NOTES:
- Leaving the skin-on is optional but please note that if you do remove the skin, your cooking time will change slightly. Also, I highly recommend using all dark meat pieces (legs and thighs) if you prefer to remove the skin as the white meat has a tendency to dry out a bit.
- Here is a Points Plus breakdown for both skin-on and skinless:
- Skinless thighs are 3 Points Plus each plus 1 Point Plus for the marinade so 4 Points Plus each.
- Skin-On thighs are 4 Points Plus each plus 1 Point Plus for the marinade so 5 Points Plus each.
- Skinless legs are 2 Points Plus each plus 1 Point Plus for the marinade so 3 Points Plus each.
- Skin-On legs are 3 Points Plus each plus 1 Point Plus for the marinade so 4 Points Plus each.
- Skinless breasts are 3 Points Plus each for 4 ounces plus 1 Point Plus for the marinade so 4 Points Plus each.
- Skin-On breasts are 4 Points Plus each for 4 ounces plus 1 Points Plus for the marinade so 5 Points Plus each.
- Chicken Wings (both parts) with Skin are 4 Points Plus each plus 1 Point Plus for the marinade so 5 Points Plus each.
Adapted From: Smokey Peruvian Chicken from Where There’s Smoke © 2013 by Barton Seaver seen on Jeanette’s Healthy Living
Yields 6
Serves 6 (see NOTES for Points Plus breakdown)
8 minPrep Time
30 minCook Time
38 minTotal Time
Save RecipeIngredients
- juice of 2 medium limes
- 2 Tablespoons apple cider vinegar
- 1 Tablespoon pure maple syrup
- 2 teaspoons kosher salt
- 4 large cloves garlic, crushed
- 1 1/2 Tablespoon organic virgin coconut oil
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon ancho chili powder
- 1 teaspoon mexican chili powder
- 4 pounds chicken parts, on the bone (see NOTES for skin)
Instructions
- In a large bowl, combine lime juice, apple cider vinegar, salt and maple syrup.
- In a small saucepan, combine garlic, coconut oil (doesn't need to be liquid), smoked paprika, cumin, ancho chili powder and mexican chili powder. Heat over medium heat 2 to 3 minutes, stirring constantly until fragrant and well combined.
- Combine garlic mixture with lime juice mixture and whisk until well mixed.
- Use a fork to puncture fork holes into chicken pieces and place chicken in a ziploc bag. Pour marinade over. Seal and massage marinade around until well covered. Refrigerate for at least 4 hours but no longer than 24 hours.
- Remove chicken from fridge about 30 minutes prior to grilling. Set grill to medium heat. Cook for 32 to 34 minutes, turning at least once or until internal temperature of 165F.
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