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
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.
Melanie @ Just Some Salt and Pepper says
These are getting made ASAP!!
EverydayMaven says
Enjoy Melanie!
Tammy says
How about if they were made in an oven. What would be the temperature and for approx. how long?
EverydayMaven says
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!
Jeanette says
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.
Ashley - Baker by Nature says
Whoa, lady, this chicken looks incredible! If only I had a grill…!
EverydayMaven says
What is up with all those East Coast cities being grill-haters?
kirsten@FarmFreshFeasts says
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!
Sarah | The Sugar Hit says
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.
EverydayMaven says
I can not wait to visit Australia! Hope you love the chicken 🙂
Laura (Tutti Dolci) says
I love the flavors in your marinade!
john@kitchenriffs says
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.
cutismama says
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.
EverydayMaven says
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.