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
Did you make this recipe? Please give it a star rating below!
Peruvian Grilled Chicken Recipe. Quick and easy Paleo Grilled Chicken Recipe.
- 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)
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In a large bowl, combine lime juice, apple cider vinegar, salt and maple syrup.
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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.
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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"]
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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. [
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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.
Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.
Hi,
Love your website!
Sorry, but I’ve got to ask – “what is your Mexican chili spice?” I live in the AZ, and chili spices here can very more than Cola and Rootbeers recipes combined. Unfortunately, no one spice variety tastes the same. Could you share what you use – it looks to be a custom blend in the mason jar.
Thanks!
Can this be done in a skillet/oven? I have no grill and really want to try it.
Definitely Ellen!
Just made this for dinner and it was delicious! I pan-cooked it and instead of marinating it (because let’s be honest I was lazy haha) I just poured the marinade over the chicken as it cooked and it turned out great!
This was super good paired with plantain fries! I’ll definitely be making it again to switch things up with my chicken on weeknights 🙂
I hear you Stephanie – I am right there with you most weeknights! Glad you liked it and thanks for letting me know 🙂
This was awesome. Easy to prepare and another great idea for the grill. Jealous of you living in Seattle. Living in Kansas City after living In Salt Lake City for 25 years. Like the people here but definitely miss my mountains.
New to Paleo and appreciate all the hard work you are doing to share recipes with the public. You are awesome.
You’re welcome – thank you so much for reading! 🙂
We’ve been cheating on you and trying other recipes for our entry into paleo. Just seeing what is out there. Big mistake! We’ve had quite a few losers for sure. Stuck on what to make yesterday I figured I would see what you have. Made this chicken and it reminded me why we love your recipes (and you) so much! Just awesome! Love all the different mixes of spices in all your recipes. I grilled the chicken with some halved zucchini and yellow squash and even basted some of the left over marinade over the chicken and the veggies. Super awesome. Don’t ever stop. Tonight is left over Indian Chicken Stew, dessert will be the chocolate date treats.
Thank you so much Scott! I really appreciate you taking the time to comment (and all of your feedback!). You totally made my day and so glad you loved this chicken dish 🙂
Thank you so much for this amazing recipe! This is the best tasting chicken my husband and I ever had! My hubby loves to grill, he even grills in our cold Canadian winter when it is -20c (not f). The marinade is to die for! We just devoured our chicken and it will be our “impress your guests” marinade going forward. The flavours are outstanding! Thank you!
P.s. I never ever leave comments on people” s blogs, but i felt compelled to thank you for this recipe., that’s how great it is!
Wow, thank you so much Slavs and for taking the time to comment and let me know! It means a lot 🙂
Very good combination of Ingredients. You used broccoli which I really like to eat. Perfect dish for dinner. Thanks a lot for this delicious recipe.
These are getting made ASAP!!
Enjoy Melanie!
How about if they were made in an oven. What would be the temperature and for approx. how long?
Hi Tammy,
I have made this in the oven and it’s awesome! If you are using a whole chicken broken down into pieces, use a baking sheet and cook at 400F for about 1 hour or until juices run clear and internal temp is 165F. If you are using only breasts, thighs or legs, you need to adjust the cooking time for those specific pieces. Enjoy!
This chicken is good isn’t it! So glad you tried it and liked it. Yours looks fantastic Alyssa. Let me know if you have a chance to try smoking it. I’ve used a foil pouch on my gas grill too and that works if you don’t have a smoke box.
Whoa, lady, this chicken looks incredible! If only I had a grill…!
What is up with all those East Coast cities being grill-haters?
Alyssa,
What a great looking chicken dish. My son is learning to grill this summer, and had success with The Creekside Cook’s Cornell Chicken marinade, so I think he’s ready to branch out of the US for this Peruvian dish. Now that I know where to get cans of dulce de leche to stuff into prunes (my personal favorite Peruvian dish) we could do a whole meal.
Thanks!
I love this – grilling is equally popular here in Australia. We love to get outside as much as we can, and this chicken looks like an awesome candidate.
I can not wait to visit Australia! Hope you love the chicken 🙂
I love the flavors in your marinade!
We’re doing a ton of grilling too! Not every day, but often enough. Great looking dish. I agree with the choice of dark meat when grilling skinless chicken (it has more flavor, too). Really nice recipe – thanks.
Hi Alyssa, this looks wonderfully easy (for an impatient person like me). What did you put in the foil packet? And did you season the broccoli with anything? Thanks, as always, for laying it out so clearly.
Hi! The foil packets was a grilled cabbage dish I am working on perfecting (not ready yet!) and the broccoli was tossed in olive oil, salt and pepper.
You summed it up perfectly! It is all about the grilling come summer and even more so all about the being outside! Can’t wait to try this!
A lot of interesting flavours comingling: I use chicken thighs quite often, so shall definitely try! In Australia if you cook outside it is ALWAYS called barbecuing, never grilling 🙂 ! Well, I grill inside – this dish i would prepare with heat from below as I do steaks, with some chops etc I put the food ‘under’ the grill 😀 ! Since it’s cold winter here: very appropriate!!
Enjoy it Eha! It’s so easy it would work for both grilling or barbecuing!
Loving those delicious spices on your chicken. We live in apartment in HK. You can have a gas grill but not a charcoal grill. I also grill all year around and look out at our beautiful view as we have some gorgeous sunsets. Take Care, BAM
At least you can have a gas grill! I bet those sunsets are amazing!
I can’t WAIT to make this chicken, Alyssa! You’re so right…we adore our grilling here. 🙂
Seriously Hannah – with weather like this, it’s hard to justify staying indoors!
Love your marinade and the chicken looks good with skin on. Have fun.a
I have really been enjoying the skin lately (when it’s crispy anyway!).
Gorgeous flavour combos. I would like to make this soon, maybe adding in another south american ingredient – oregano, and some orange juice. Lovely adaptation. Enjoy your grilling!
Nice and easy recipe. Thank you.
I really like the flavour of smoked paprika so your recipe apeals to me. We’re going on a sailing trip up here soon, so I’m on the lookout for meals that we can freeze ahead of time and make on the BBQ on the boat. This one will be perfect!
Sounds like a fabulous trip – enjoy it Elaine!
Sounds incredible!
If there’s one thing I don’t LOVE about NYC it’s that you really can’t grill. So sad.
Love the marinade for this! Such great flavor!
Right? Philly was the same way – so annoying!