Ingredients
- 1/3 cup (80 ml) low sodium soy sauce
- 2 tablespoons fresh lime juice
- 5 garlic cloves, minced
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- 1/2 teaspoon fresh ground black pepper
- 1 tablespoon vegetable oil
- 1 whole chicken (about 3 1/2 pounds/1.5 kilos), quartered (I use 4 boneless skinless chicken breasts on the grill pan.)
- lime wedges
Preparation
- MARINATE: Whisk together soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil. Put chicken in a large sealable bag and add marinade. Seal the bag and marinate in the refrigerator 8 to 24 hours.
- Discard the marinade, then pat chicken dry.
- Preheat the grill pan over medium-high and add the chicken. Place the chicken pieces on the pan, cooking 7 to 10 minutes per side (less if they are boneless or very thin), turning once.
- Squeeze lime juice over the chicken and serve.
http://andreasrecipes.com/peruvian-grilled-chicken/
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