Recipe
Peruvian-style Grilled Chicken with Inca Salad
Prep Time: 3 hr
Cook Time: 20 min
Serves: 4
This recipe is perfect if you’re looking to try something a little different. This spicy-sweet chicken is served alongside a hearty, yet refreshing, quinoa salad.
Contributed By: Developed for CFC by Nancy Guppy, RD, MHSc
Ingredients
Peruvian-style Grilled Chicken with Inca Salad:
2.2 lb (1 kg)
boneless, skinless chicken thighs
1/4 tsp (1.25 mL)
cayenne pepper, ground
3 tbsp (45 mL)
low-sodium soy sauce
1/4 cup (60 mL)
lime juice
5
cloves garlic, minced
2 tsp (10 mL)
cumin, ground
1 tsp (5 mL)
paprika, ground
Inca Salad:
1 cup (250 mL)
quinoa
1
jalapeño pepper, seeded, chopped
1
tomato(es), medium, chopped
1
English cucumber, small, chopped
1/4 cup (60 mL)
mint, fresh, minced
1/4 cup (60 mL)
lime juice
2 tbsp (30 mL)
olive oil
1/2 tsp (2.5 mL)
black pepper, freshly ground
Instructions
Peruvian-style Grilled Chicken with Inca Salad
1
Whisk marinade together in medium size bowl by combining cayenne pepper, soy sauce, lime juice, garlic, cumin and paprika.
2
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.
3
Preheat grill to medium-high.
4
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.
Inca Salad
1
Cook quinoa according to package directions in unsalted water.
2
Toss with the minced jalapeno pepper, tomato, cucumber, fresh mint, olive oil, lime and pepper.