Ultimate Peruvian Grilled Chicken Flavorful and Easy Recipe

Ingredients

• 4 pieces bone-in, skin-on chicken thighs
• 0.25 cup olive oil
• 1 tablespoon fresh lime juice
• 4 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon dried oregano
• 1 teaspoon black pepper
• 1 teaspoon salt
• 0.5 teaspoon cayenne pepper (optional, for heat)
• to taste fresh cilantro, chopped (for garnish)

Instructions

1. In a mixing bowl, combine the olive oil, lime juice, minced garlic, ground cumin, paprika, oregano, black pepper, salt, and cayenne pepper. Mix well to create a marinade.
2. Place the chicken thighs in a resealable plastic bag or a shallow dish, and pour the marinade over the chicken. Make sure all pieces are well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight for maximum flavor.
3. Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and glowing.
4. Remove the chicken from the marinade and let any excess drip off. Discard the leftover marinade.
5. Place the chicken thighs on the grill, skin side down. Grill for about 6-8 minutes until the skin is crispy and golden brown.
6. Flip the chicken, reduce the heat to medium-low, and continue grilling for another 15-20 minutes, or until the internal temperature reaches 165°F (75°C) and the juices run clear.
7. Once cooked, remove the chicken from the grill and let it rest for 5 minutes before serving.
8. Garnish with freshly chopped cilantro before serving.