Ingredients
Scale
- 4 garlic cloves, minced/grated: Fresh garlic makes a huge difference here. I use a microplane grater to create almost a paste-like consistency that blends beautifully into the marinade.
- 1 tablespoon olive oil: Helps the spices adhere to the chicken and prevents sticking during grilling. I use extra virgin for more flavor.
- 1 tablespoon lime juice: Fresh is best! I sometimes add a bit of zest too for extra zing.
- 1 tablespoon soy sauce: Adds saltiness and umami. I prefer low-sodium so I can control the salt level.
- 1 tablespoon honey (or brown sugar, or sugar): Balances the acidity and helps with caramelization. I usually reach for honey, but brown sugar adds a nice molasses note.
- 2 teaspoons ground cumin: A key spice in Peruvian cooking. Make sure yours is fresh for the best flavor!
- 1 teaspoon oregano: I crush dried oregano between my fingers before adding to release more flavor.
- 2 teaspoons paprika: Adds color and mild pepper flavor. Sometimes I use smoked paprika for a deeper taste.
- 1/4 teaspoon ground annatto (optional): Gives authentic color and subtle flavor. I often skip this if I don’t have it on hand.
- 1/2 teaspoon cayenne (optional): Adjust according to your heat preference. I sometimes use just 1/4 teaspoon for a milder kick.
- 1 pound boneless and skinless chicken breasts or thighs, pounded thin: I prefer thighs for their juiciness, but breasts work great too.
Instructions
- First, I gather all my spices and ingredients to create the marinade. In a medium bowl, I mix together the minced garlic, olive oil, lime juice, soy sauce, and honey until well combined. Then I add the ground cumin, oregano, paprika, and if using, the annatto and cayenne. I whisk everything together until it forms a smooth, fragrant paste.
- Next, I place my pounded chicken in a zip-top bag or shallow dish and pour the marinade over it. I make sure each piece is well-coated by massaging the marinade into the meat with my hands (wearing gloves makes this less messy). Then I cover the dish or seal the bag and pop it in the fridge for at least 20 minutes, though I try to plan ahead and marinate overnight whenever possible.
- When I’m ready to cook, I preheat my grill to medium-high heat. While it’s heating up, I remove the chicken from the fridge and let it sit at room temperature for about 15 minutes.
- Before placing the chicken on the grill, I shake off any excess marinade to prevent flare-ups. I grill each piece for about 2-4 minutes per side for thin chicken breasts, or 6-8 minutes per side for thighs, until they’re nicely charred and reach an internal temperature of 165°F. I’ve found that using a meat thermometer takes the guesswork out of knowing when they’re done.
- After grilling, I let the chicken rest for about 5 minutes before serving, which helps keep all those delicious juices inside.
Notes
- Pounding the chicken to an even thickness is crucial for even cooking. I place it between plastic wrap and use a meat mallet or heavy skillet.
- If you don’t have a grill, a grill pan on the stovetop works great, or you can broil the chicken in the oven for similar charred edges.
- Reserve a little of the marinade before adding the raw chicken and brush it on during the last minute of grilling for extra flavor (just don’t use marinade that’s touched raw chicken).
- For indoor cooking, I open windows or turn on fans since the spices can create some smoke.
- Let the chicken come to room temperature for about 15 minutes before grilling to ensure more even cooking.
- Prep Time: 20 minutes
- Marinate Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Grill
- Cuisine: Peruvian-Inspired
Nutrition
- Serving Size: Approximately 326g (1 tray)
- Calories: 620 kcal
- Sugar: 5g
- Sodium: 750mg
- Fat: 45g
- Saturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 5g
- Protein: 40g
- Cholesterol: 175mg