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.


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


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.