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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
Calories 411 kcal
Ingredients
- Juice of 2 limes
- 2 tablespoons white wine vinegar
- 4 garlic cloves
- 1 tablespoon kosher salt
- 1 tablespoon organic sugar
- 2 teaspoons extra virgin olive oil
- 1 teaspoon ground cumin
- 2 teaspoons smoked sweet paprika
- 2 teaspoons powdered chile pepper I used ancho
- 3 1/2 pounds chicken parts on the bone, with skin
Instructions
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In a large mixing bowl, mix together lime juice, vinegar, garlic, salt and sugar.
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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.
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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.
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Transfer chicken to a platter and serve.
Nutrition Facts
Smoked Grilled Peruvian Chicken Recipe
Amount Per Serving
Calories 411
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 7g44%
Cholesterol 134mg45%
Sodium 1290mg56%
Potassium 354mg10%
Carbohydrates 2g1%
Sugar 2g2%
Protein 33g66%
Vitamin A 250IU5%
Vitamin C 3.5mg4%
Calcium 27mg3%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.