Peruvian Super Chicken: Sizzle & Smoke Cookbook
Unleash your inner grill master, grab your family and friends, and fire up the grill! This surprisingly simple recipe makes tender and juicy chicken that is amazing in wraps, on salads, in burritos, or over rice.
This recipe is from our new cookbook, Sizzle & Smoke: The Ultimate Guide to Grilling for Diabetes, Prediabetes, and Heart Health, by Chef Steve Petusevsky, author of the American Diabetes Association Vegetarian Cookbook.
Yield: 12 boneless, skinless chicken thighs
Serving Size: 2 thighs
1 quart cold water
1/2 cup lime juice
2 pounds (about 12 thighs) boneless skinless chicken thighs
1/2 cup white wine
1/4 cup olive oil
1/3 cup reduced-sodium soy sauce
4 cloves minced garlic
1 tablespoon cumin
1 tablespoon paprika
1 tablespoon oregano
- Combine cold water and lime juice in bowl. Soak the chicken in the mixture for 20 minutes. Rinse off chicken and transfer to a large plastic bag.
- Combine the Peruvian Marinade ingredients in a medium mixing bowl and pour over chicken in a large sealable plastic bag. Massage the marinade over the chicken and marinate at least 2 hours or overnight, if possible.
- Grill chicken following our grill recommendations or covered in a 350ºF oven for 35 minutes in its own juice. Uncover and continue to cook for an additional 15 minutes until cooked through and lightly browned.
Calories from Fat: 115
Total Fat: 13.0g
Saturated Fat: 3.0g
Trans Fat: 0.0g
Total Carbohydrate: 2g
Dietary Fiber: 0g
4 lean meat, 1 fat