Peruvian Grilled Chicken
Makes 4 servings
This recipe can easily be doubled or tripled. Keep in mind that the actual sodium content of what you eat will be lower than than what is listed on the nutrition facts label since you will be discarding the marinade after removing the chicken.
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
1/2 teaspoon black pepper
1 tablespoon vegetable oil
2 bone-in chicken thighs, skin removed
2 bone-in chicken legs, skin removed
2 bone-in chicken breasts, skin removed
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, pepper, and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
Grill over medium heat for 30-35 minutes or until instant-read thermometer registers 160 degrees.