Peruvian Grilled Chicken

Total Time: 45 mins Preparation Time: 10 mins Cook Time: 35 mins

Ingredients

• Servings: 4
• 1/3 cup soy sauce
• 2 tablespoons fresh lime juice
• 5 garlic cloves
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon vegetable oil
• 1 whole chicken, quartered (about 3 1/2 pounds)

Recipe

• 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 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.