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.