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Peruvian Grilled Pollo a la Brasa

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PREP TIME
5 min
COOKING TIME
10 min
TOTAL TIME
495 min
SERVINGS
4 servings
Dinner Peruvian
Peruvian Grilled Pollo a la Brasa
Ingredients
  • 3 tablespoons soy sauce
  • 1 tablespoon grapeseed oil
  • 1 1/2 teaspoons ground cumin
  • 1 1/2 teaspoons sweet paprika
  • 1 teaspoon minced garlic
  • 1 teaspoon thyme
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon granulated onion
  • 1/4 teaspoon ground coriander
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon dry mustard powder
  • 1 pinch ground cinnamon
  • 1 pound boneless, skinless chicken breast, butterflied
  • 1/2 lime, juiced
Instructions
1
Combine the marinade ingredients in a large, airtight container to create a cohesive blend. Place boneless chicken pieces inside the bag and coat them evenly with the marinade, ensuring each piece is fully saturated. Remove any excess air from the bag and seal it securely.
2
Place the container in the refrigerator to allow the flavors to meld together for at least 8 hours or up to 24 hours.
3
Preheat an outdoor grill to a high temperature of 500 degrees F (260 degrees C) and lightly brush the grill grates with oil to prevent sticking.
4
Just before placing the chicken on the grill, add a squeeze of fresh lime juice to the marinade mixture, allowing its acidity to enhance the flavors.
5
Once the grill is preheated, carefully place the chicken on the grill and cook for 7 to 8 minutes per side, or until it reaches an internal temperature of 165 degrees F (74 degrees C), indicating that the juices run clear and the chicken is no longer pink in the center.