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Peruvian Chicken

Print Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 3 hours

Ingredients
  

  • 6 cloves of garlic minced or crushed
  • 2 Tbsp ground cumin
  • 2 Tbsp cilantro
  • 2 Tbsp paprika
  • 1 Tbsp fresh ground black pepper
  • ¼ cup soy sauce
  • ¼ cup oil
  • ¼ cup + 2 Tbsp white vinegar
  • A few shakes of hot sauce
  • 4 chicken breasts or hindquarters
  • 1 quart of cold water
  • The juice of 1 lemon mixed with the water

Instructions
 

  • In a medium-size bowl, mix the first ten ingredients.
  • Wash the chicken thoroughly with lemon water and remove any excess fat.
  • With a large carving fork, poke deep holes all over chicken.
  • Seal the chicken in a large plastic bag and work the marinade into the chicken. Marinate for at least 2 hours on the counter or up to 24 hours in a refrigerator.
  • Remove the chicken from the bag and pour the marinade into a sauce pan with a Tbsp of water. Bring to a boil and simmer for 2-3 minutes. Use this to baste the chicken.
  • Place the chicken on a medium hot grill, and roast until the internal temperature reaches 150 degrees, basting with the marinade every 10 minutes.