Peruvian Chicken Marinade

This chicken marinade is my families’ all-time favorite chicken recipe.  Ok, I know what you are thinking…grilling in February?  But this is Texas and we grill year round here! 

The reason this marinade is so good is because it softens the chicken without destroying the texture but leaves each thigh super juicy and full of flavor.  Plan to marinate 12 to 24 hours before you grill it.  Despite all the spices in the marinade, it is not a spicy chicken just full flavored.



8 chicken thighs

1/2 cup olive oil

8 garlic cloves – pressed

1/2 cup white vinegar

4 lemons – juiced

1 teaspoon salt

1 teaspoon pepper

1 tablespoon Turmeric

1 teaspoon Cumin

1 teaspoon Cayenne

Add the marinade ingredients and mix thoroughly.  Then add chicken and marinate covered overnight in the refrigerator. 





In the picture above, I am grilling on an antique washing machine lid. It’s an unbelievable way to cook.  If you don’t have a spare antique washing lid, consider a cast iron grill pan or use tin foil. The juices in this marinade will cause flare ups so keep an eye on things!  Depending on the thickness of your chicken thighs, cook over medium heat roughly 15 minutes and use tongs to turn the thighs over for an additional 10 to 15 minutes.  You will want to get the skin nice and crispy and ensure the meat around the bone is done.

Serve this with a green salad and red beans and rice , it’s a great combination.  If you are looking to lighten up the heaviness of the red beans and rice, consider cauliflower rice.  Don’t forget your favorite hot sauce!




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