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
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Ingredients
- Chicken
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9
boneless, skinless chicken thighs
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3
lemons, halved and juiced
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1/4 cup
rice wine vinegar
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1/2 cup
canola oil
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6
garlic cloves, smashed
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1 teaspoon
salt
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1/2 teaspoon
fresh ground pepper
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1 tablespoon
Smoked Paprika
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1 tablespoon
Hot Paprika
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1 teaspoon
turmeric
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1
pint cherry or grape tomatoes
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Bamboo Skewers, soaked for 30 minutes
- Sauce
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1
garlic clove, minced
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1/3 cup
mixed fruit marmalade, chopped if the pieces are large
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1/3 cup
lime juice
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Chopped parsley & Smoked Paprika for garnish
Directions
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Cut the chicken into large chunks.
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Toss marinade ingredients in a large bowl and whisk together.
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Add chicken and marinate for at least an hour, and up to 8 hours.
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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.
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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.
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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.
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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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