"Peruvian Grilled Chicken"

"Peruvian Grilled Chicken"

Was it the Cumin?  The Paprika? Or the Lime Juice that smelled so good when the cover to our outdoor grill was opened?  This combo along with Garlic & Oregano resulted in a wonderful aroma floating through our Family Room screen!  I knew I was hungry, but suddenly I was famished!  Then, my DH turned the chicken that was grilling over to grill the other side.  We totally loved the flavor while enjoying dinner that evening.  No need to purchase any bottled marinade for this recipe.  You have the marinade ingredients in your fridge & pantry!

Two weekends ago we had a "Family Get-Together".  So FuN & a family tradition!  This entree was definitely on our menu- very tasty, very tender slices of marinaded chicken.  Oh, it's outdoor grilling time!

This recipe, "Peruvian Grilled Chicken", was one that I had literally ripped out of our local Springfield Republican back in 2007. The recipe had been reprinted from the Sept. 2007 issue of Gourmet Magazine.  So glad I saved it!

The chicken breasts are marinated 4- 8 hours or overnight in a great combo of ingredients!  A gallon sized Ziploc Freezer bag works so well, here.  If you enjoy the taste of tangy Lime Juice, Cumin & Paprika, you'll definitely like this marinated grilled chicken.  Try it, you'll like it!

"Peruvian Grilled Chicken"
     adapted from Gourmet Magazine  
            via Springfield Republican

Ingredients:
3 Boneless Skinless Chicken Breast halves

*****
Marinade:
 In a Gallon sized Ziploc Freezer bag combine & mix the following:

1 teaspoon Garlic Powder
2 teaspoons Cumin
1 teaspoon Paprika
1/2 teaspoon Oregano
1/2 teaspoon Black Pepper - or less according to taste
1 Tablespoon Olive Oil for sauteing & baking
1/3 Cup Lite Soy Sauce
3 Tablespoons Lime Juice

Method:

1. Prepare marinade by combining ingredients in Gallon sized Ziploc Freezer Bag.
2. Add 3 boneless skinless Chicken Breast halves to Ziploc Gallon sized Freezer bag. (I still rinse the chicken under cool running water & then carefully clean my work surface later.)
3. Place closed Ziploc Bag in/ on a dish & refrigerate for 4 - 8 hours, or overnight.
4. Turn once.
5. Heat grill.
6. Remove Chicken from bag to drain.  Do not save marinade. 
7. Grill Chicken.  Our grill requires 12 Minutes each side of chicken.  Grilling time depends on size/ thickness of Chicken & your grill.
8. After grilling, place on clean platter.  Let stand 5 minutes before cutting into slices.

I like to grill 3 chicken Breasts & use the leftover slices in a cold salad platter for dinner the next evening.

Cold Salad Platter

This is a "try it, you'll like it" recipe.  For our "Family Get-Together", I prepared a triple batch - each marinading separately.  There were no extra slices for any cold Salad Platters the next evening!  The Lime Juice gives it an extra kick!

Enjoy!
Yummy!