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Smoked Grilled Peruvian Chicken Recipe

I'm a garlic lover, so I added some to the marinade. Serve with Chimichurri Sauce if you like. Reprinted with permission from Where There’s Smoke © 2013 by Barton Seaver, Sterling Epicure, an imprint of Sterling Publishing Co., Inc.
Servings 6

Ingredients

  • Juice of 2 limes
  • 2 tablespoons white wine vinegar
  • 1 tablespoon kosher salt
  • 1 tablespoon organic sugar
  • 2 teaspoons extra virgin olive oil
  • 4 garlic cloves
  • 1 teaspoon ground cumin
  • 2 teaspoons smoked sweet paprika
  • 2 teaspoons powdered chile pepper I used ancho
  • 3 1/2 - 4 pounds chicken parts

Instructions

  1. In a large mixing bowl, mix together lime juice, vinegar, salt and sugar.
  2. Combine olive oil, cumin, paprika, and chile powder in a small saucepan; heat over medium heat until aromatic and oil begins to bubble, about 3 minutes. Add hot oil mixture to lime juice mixture. Let cool. Add chicken pieces to bowl and coat well with marinade. Cover and refrigerate for at least 4 hours or preferably overnight. Let the chicken come to room temperature before cooking it, about 30 minutes.
  3. Build a medium fire in a grill and add chunks of a flavorful wood such as maple, oak or hickory. When the wood has burned down to embers, place the chicken, skin side down, directly over the coals. Cook for 2 minutes, then rotate the grill grate so the chicken is away from the fire. Cover the grill and cook until an instant-read thermometer registers 160 degrees F when inserted along the leg about, about 20 minutes.
  4. Transfer chicken to a platter and serve.