Peruvian Grilled Chicken
Serves 2 to 3
1/3 cup soy sauce
2 tablespoons lime juice
5 cloves garlic
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1 tablespoon vegetable oil
1/2 teaspoon ground black pepper
1 whole chicken (about 3 1/2 pounds), quartered
Lime wedges, for serving
In a blender, combine the soy sauce, lime juice, garlic, cumin, paprika,
oregano, oil and black pepper. Blend until smooth.
Place the chicken in a large zip-close plastic bag. Add the marinade, then
seal the bag and refrigerate at least 8 hours or up to 24 hours.
When ready to cook, heat a gas grill on high. Drain and discard the
marinade, then use paper towels to pat dry the chicken. Reduce grill heat to
medium-high on one side and turn off the burner on the other side.
Lightly oil the grill rack over the burner that was turned off. Place the
chicken on the cool side, skin side down, and grill, covered, for 15
minutes. Turn the chicken and grill for another 15 to 20 minutes, or until
cooked through.
Alternatively, the chicken can be roasted indoors. Heat the oven to 500 F.
Place 1 cup of water in a 13-by-9-inch roasting pan. Add the chicken, skin
side up, and roast for 30 minutes. Cover the pan with foil and roast for
another 15 minutes, or until browned and cooked through.