Peruvian Chicken

Serves 1
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Directions

  1. 1Add garlic and spices to a bowl.
  2. 2Add garlic and spices to a bowl.
  3. 3Add garlic and spices to a bowl.
  4. 4Add aji amarillo paste.
  5. 5Add aji amarillo paste.
  6. 6Add aji amarillo paste.
  7. 7Zest a lime into the bowl.
  8. 8Zest a lime into the bowl.
  9. 9Zest a lime into the bowl.
  10. 10Add soy sauce.
  11. 11Add soy sauce.
  12. 12Add soy sauce.
  13. 13Add olive oil.
  14. 14Add olive oil.
  15. 15Add olive oil.
  16. 16Mix all the ingredients to create the marinade.
  17. 17Mix all the ingredients to create the marinade.
  18. 18Mix all the ingredients to create the marinade.
  19. 19Add chicken thighs to the bowl.
  20. 20Add chicken thighs to the bowl.
  21. 21Add chicken thighs to the bowl.
  22. 22Toss the chicken until it's fully coated in the marinade.
  23. 23Toss the chicken until it's fully coated in the marinade.
  24. 24Toss the chicken until it's fully coated in the marinade.
  25. 25Cover and refrigerate the chicken to marinate.
  26. 26Cover and refrigerate the chicken to marinate.
  27. 27Cover and refrigerate the chicken to marinate.
  28. 28Place marinated chicken on a preheated grill.
  29. 29Place marinated chicken on a preheated grill.
  30. 30Place marinated chicken on a preheated grill.
  31. 31Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165 degrees.
  32. 32Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165 degrees.
  33. 33Grill the chicken for 5-6 minutes per side, or until it reaches an internal temperature of 165 degrees.
  34. 34Remove the grilled chicken from the grill and place it on a tray.
  35. 35Remove the grilled chicken from the grill and place it on a tray.
  36. 36Remove the grilled chicken from the grill and place it on a tray.
  37. 37Serve the Peruvian chicken, garnished with chopped chives.
  38. 38Serve the Peruvian chicken, garnished with chopped chives.
  39. 39Serve the Peruvian chicken, garnished with chopped chives.

Ingredients

  • 6 cloves garlic
  • 6 cloves garlic
  • 6 cloves garlic
  • 1 zest lime
  • 1 zest lime
  • 1 zest lime
  • 2 tbsp aji amarillo paste
  • 2 tbsp aji amarillo paste
  • 2 tbsp aji amarillo paste
  • 2 tbsp aji panca paste
  • 2 tbsp aji panca paste
  • 2 tbsp aji panca paste
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 0.25 cup soy sauce
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp lime juice
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tbsp olive oil
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp smoked paprika
  • 2 tsp oregano
  • 2 tsp oregano
  • 2 tsp oregano
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1.5 tsp ground coriander
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1.5 tsp ground cumin
  • 1 tsp roasted chicken bouillon
  • 1 tsp roasted chicken bouillon
  • 1 tsp roasted chicken bouillon
  • 0.75 tsp ground ginger
  • 0.75 tsp ground ginger
  • 0.75 tsp ground ginger
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 0.5 tsp black pepper
  • 2 lbs boneless skinless chicken thighs
  • 2 lbs boneless skinless chicken thighs
  • 2 lbs boneless skinless chicken thighs

Equipment

large bowlgrilltongs

Tips

  • Marinate the chicken first thing in the morning so by dinner time it's ready to hit the grill.
  • Make the Aji Verde sauce to take the chicken to a whole new level.