Peruvian Style Grilled Chicken {Paleo}

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.

Adapted From: Smokey Peruvian Chicken from Where There’s Smoke © 2013 by Barton Seaver seen on Jeanette’s Healthy Living

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{Grilled} Peruvian Chicken

Prep Time: 8 mins

Cook Time: 30 mins

Total Time: 38 mins

 

Peruvian Grilled Chicken Recipe. Quick and easy Paleo Grilled Chicken Recipe.

Course: Mains

Cuisine: Peruvian

Keyword: Peruvian Grilled Chicken Recipe

Servings: 6 servings

Calories: 490 kcal

Author: Alyssa Brantley

5 from 9 votes

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Ingredients

• 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 tablespoons 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

1. In a large bowl, combine lime juice, apple cider vinegar, salt and maple syrup.

   

2. 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.

   

3. Combine garlic mixture with lime juice mixture and whisk until well mixed.[img src=" http://www.everydaymaven.com/wp-content/uploads/2013/07/IMG_9490.jpg" width="550"]

   

4. 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. [

   

5. 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.

   

Nutrition Facts

{Grilled} Peruvian Chicken

Amount Per Serving

Calories 490 Calories from Fat 306

% Daily Value*

Fat 34g52%

Saturated Fat 11g69%

Cholesterol 154mg51%

Sodium 931mg40%

Potassium 438mg13%

Carbohydrates 3g1%

Sugar 2g2%

Protein 38g76%

Vitamin A 815IU16%

Vitamin C 3.9mg5%

Calcium 33mg3%

Iron 2.4mg13%

* Percent Daily Values are based on a 2000 calorie diet.

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