Updated: Jul 15
Get ready to indulge in the tantalizing flavors of our Peruvian Grilled Chicken. Marinated with a blend of garlic, red onion, lime juice, coconut aminos, and authentic Peruvian spices like aji amarillo and aji panca paste, this dish delivers a burst of zesty and smoky goodness. Grilled to perfection, the tender and juicy chicken thighs are infused with layers of aromatic cumin, black pepper, and sea salt. Prepare to savor the vibrant and irresistible taste of Peru with every mouthwatering bite of this sensational grilled chicken recipe.
Vibe: A song that pairs well with this Peruvian Grilled Chicken recipe is "La Vida Es Un Carnaval" by Celia Cruz. This lively and upbeat salsa song perfectly complements the vibrant flavors of the marinade used in the recipe. As you prepare and grill the Peruvian chicken, let the infectious rhythm and joyful energy of "La Vida Es Un Carnaval" fill your kitchen or outdoor cooking space. Immerse yourself in the festive atmosphere and enjoy the delicious combination of flavors while embracing the spirit of celebration and culinary delight.
Booze: To complement the flavors of the Peruvian grilled chicken, a medium-bodied red wine like Malbec would be a wonderful choice. Malbec wines typically exhibit rich fruit flavors, a touch of spice, and smooth tannins, which can complement the smoky and flavorful notes of the grilled chicken. The wine's robust character and hints of dark berries can provide a delightful contrast to the savory and aromatic spices in the dish. Consider serving a slightly chilled Malbec to enhance your dining experience and create a harmonious pairing with the Peruvian grilled chicken.
1.5 lbs chicken thighs, boneless & skinless
6 garlic cloves
1/2 red onion (roughly chopped)
2 Tbsp 100% Lime Juice (juice from 1 lime)
2 Tbsp coconut aminos
1 Tbsp olive oil
2 tsp aji amarillo paste ( https://amzn.to/3LkznT0 )
1 tsp aji panca paste ( https://amzn.to/3LHiXp6 )
2 tsp ground cumin
1 tsp ground black pepper
1/2 tsp sea salt
Add garlic, red onion, lime juice, coconut aMinos, olive oil, aji Amarillo, aji panca, cumin, pepper, and salt to a food processor and blend until smooth.
Pour marinade over chicken, cover, and marinate in the refrigerator for at least 12 hours.
Remove chicken from fridge and cook over medium high heat. Cook for 7 -8 minutes per side.
Store in the refrigerator, in an airtight container for up to 1 week.