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Prep Time: 480 Minutes Cook Time: 50 Minutes |
Ready In: 530 Minutes Servings: 4 |
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Ingredients:
1/3 cube(s) soy sauce |
2 tablespoon(s) fresh lime juice |
5 clove(s) garlic |
2 teaspoon(s) ground cumin |
1 teaspoon(s) paprika |
1/2 teaspoon(s) dried oregano |
1 tablespoon(s) olive oil |
1 whole(s) chicken quartered |
Directions:
1. Marinate chicken:
2. Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
3. Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
4. Grill chicken:
5. If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
6. If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
7. Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
8. Cooks' note: If you aren't able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
9. Read More /recipes/food/views/Peruvian-Grilled-Chicken
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