Description
A flavorful and juicy Peruvian grilled chicken recipe that is marinated with spices and lime juice, perfect for summer grilling.
Ingredients
Scale
- 2 lbs bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (adjust to taste)
- 1/4 cup fresh lime juice
- 1/4 cup fresh cilantro, chopped
Instructions
- In a large bowl, combine the olive oil, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, cayenne pepper, lime juice, and chopped cilantro. Mix well to create a marinade.
- Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
- Preheat your grill to medium-high heat.
- Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
- Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Notes
- For a spicier kick, add more cayenne pepper or a chopped jalapeño to the marinade.
- Serve with a side of grilled vegetables or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 360
- Sugar: 0g
- Sodium: 1,200mg
- Fat: 26g
- Saturated Fat: 6g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg