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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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.
Shut Up and Cook says
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!
Eha says
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!!
EverydayMaven says
Enjoy it Eha! It’s so easy it would work for both grilling or barbecuing!
Bam's Kitchen says
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
EverydayMaven says
At least you can have a gas grill! I bet those sunsets are amazing!
Hannah says
I can’t WAIT to make this chicken, Alyssa! You’re so right…we adore our grilling here. 🙂
EverydayMaven says
Seriously Hannah – with weather like this, it’s hard to justify staying indoors!
Ash- foodfashionparty says
Love your marinade and the chicken looks good with skin on. Have fun.a
EverydayMaven says
I have really been enjoying the skin lately (when it’s crispy anyway!).
kellie@foodtoglow says
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!
Liz says
Nice and easy recipe. Thank you.
Elaine says
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!
EverydayMaven says
Sounds like a fabulous trip – enjoy it Elaine!
Liz @ The Lemon Bowl says
Sounds incredible!
Joanne says
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!
EverydayMaven says
Right? Philly was the same way – so annoying!