Peruvian-style Grilled Chicken with Inca Salad

Ingredients

Peruvian-style Grilled Chicken

2.2 lb boneless, skinless chicken thighs

¼ tsp cayenne pepper, ground

3 tbsp low-sodium soy sauce

¼ cup lime juice

5 cloves garlic, minced

2 tsp cumin, ground

1 tsp paprika, ground

Inca Salad

1 cup quinoa

1 jalapeño pepper, seeded, chopped

1 tomato(es), medium, chopped

1 English cucumber, small, chopped

¼ cup mint, fresh, minced

¼ cup lime juice

2 tbsp olive oil

½ tsp black pepper, freshly ground

Food Safety

Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.

Steps

Whisk marinade together in medium size bowl by combining cayenne pepper, soy sauce, lime juice, garlic, cumin and paprika.
Place chicken thighs in glass bowl or resealable plastic bag and pour marinade over. On outside of bag, massage marinade into the chicken. Marinate in the refrigerator for at least 3 hours or preferably overnight.
Preheat grill to medium-high.
Grill over medium heat turning once, until fully cooked and browned – about 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). If you can’t grill it, broil it under a broiler heated to medium-high and watch carefully to make sure it doesn’t burn. Flip it over half way through cooking.
Cook quinoa according to package directions in unsalted water.
Toss with the minced jalapeno pepper, tomato, cucumber, fresh mint, olive oil, lime and pepper.

Helpful Tip

A Peruvian grilled chicken dish that uses soy sauce – part of the Japanese and Chinese influence in Peru. This delicious marinade is seriously good and very garlicky.

This may be the hit of your summer barbecues! A more authentic version would use aji limo red powder (instead of paprika) and aji amarilla powder (instead of cayenne). Aji = chilis.

Nutrition Info

Per 370 g serving	Amount
Calories	530
Protein	46 g
Fat	20 g
Saturated Fat	4 g
Carbohydrate	39 g
Fibre	5 g
Sugar	2 g
Cholesterol	165 mg
Sodium	590 mg

Per 370 g serving	% Daily Value
Potassium	30
Calcium	8
Iron	45
Vitamin A	20
Vitamin C	40
Vitamin B6	52
Vitamin B12	35
Folate	30
Zinc	63

Peruvian-style Grilled Chicken with Inca Salad

Ingredients