Grill/Barbecue

Smoky Hot Chicken

October  1, 2009
Author Notes

I love Peruvian chicken and wanted to recreate the recipe at home. It took some time to get the right blend of hot, smoky, tart and garlicky. Easy to make - marinate in the morning and when you get home, dinner is on the table in just a few minutes. —MrsWheelbarrow

  • Serves 6
Ingredients
  • Chicken
  • 9 boneless, skinless chicken thighs
  • 3 lemons, halved and juiced
  • 1/4 cup rice wine vinegar
  • 1/2 cup canola oil
  • 6 garlic cloves, smashed
  • 1 teaspoon salt
  • 1/2 teaspoon fresh ground pepper
  • 1 tablespoon Smoked Paprika
  • 1 tablespoon Hot Paprika
  • 1 teaspoon turmeric
  • 1 pint cherry or grape tomatoes
  • Bamboo Skewers, soaked for 30 minutes
  • Sauce
  • 1 garlic clove, minced
  • 1/3 cup mixed fruit marmalade, chopped if the pieces are large
  • 1/3 cup lime juice
  • Chopped parsley & Smoked Paprika for garnish
In This Recipe
Directions
  1. Cut the chicken into large chunks.
  2. Toss marinade ingredients in a large bowl and whisk together.
  3. Add chicken and marinate for at least an hour, and up to 8 hours.
  4. Skewer chicken and put a tomato between each piece. I like to use two skewers so the chicken can be turned on the grill, without spinning on the skewer.
  5. Grill on a hot grill (or use a grill pan) for 4-5 min. per side. Let it rest for three to five minutes, then serve.
  6. While the chicken rests, in a small saucepan, heat a little canola oil and saute the garlic until you can just start to smell it. Toss in the marmalade and lime juice and heat through.
  7. Puddle a small amount of the sauce on the plate and plate the chicken and tomatoes, add some rice and a simple green salad for a quick dinner. Scatter smoked paprika and chopped parsley around the edges of the plate for decoration, because even a simple dinner deserves to be dressed up a little.

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My new book, PIE SQUARED. Irresistibly Easy Sweet & Savory Slab Pies is available for preorder and on shelves October, 2018.