Peruvian Chicken

This chicken marinade is my all time favorite.  The marinade softens the chicken without destroying the texture, try to marinate at least 24 hours before you grill it.  Despite all the spices in the marinade this really just flavors the chicken, it is suitable for the most picky eaters…like kids.



6 bone in chicken thighs (skin is optional – the skin will add great flavor if grilling)Peruvian Chick2

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 Tumeric

1 teaspoon Cumin

1 teaspoon Cayenne

I like to line a medium size bowl with a plastic resealable bag, then add the marinade ingredients – mix thoroughly and add chicken and marinade overnight in the refrigerator.  Because this recipe calls for chicken thighs, which have more fat you will want to lay down tin foil to prevent flare ups and grill for around 30 mins. at medium to medium low heat.  In the picture above, I am using an antique washing machine lid. It’s an unbelievable way to cook.  If you don’t have a spare antique washing lid, please use tin foil..

Serve this with an olive oil & vinegar dressed green salad and red beans and rice (no chorizo) – it’s a really good combination.



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