Peruvian Style Half Chickens
From the top of Machu Picchu to the waves that border Lima - these Peruvian half chickens are to die for.
- Contains Soy
Ingredients
- 2 tablespoons soy sauce
- 1/4 cup canola oil
- 1/4 cup chopped cilantro leaves
- 3 tablespoons lime juice
- 2 whole garlic cloves, peeled
- 1/4 teaspoon red pepper flakes
- 1/2 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 tablespoon honey
- 1/2 teaspoon ground black pepper
- 2 teaspoons kosher salt
- 2 uncooked half chickens
- Blender
Instructions
Step 1
In a blender, add all ingredients except the chicken and blend on high until smooth. Transfer marinade to a large, resealable bag, add the chicken, and work marinade to evenly coat the chicken. Place bag in refrigerator and marinate for at least 2 hours or up to 8 hours.
Step 2
When the chicken is marinated, prepare the unit. To install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Add the griddle plate and close the hood. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 30 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
Step 3
When unit beeps to signal it has preheated, remove chicken from bag, open hood, and place chicken skin side down on griddle plate. Close the hood to begin cooking.
Step 4
When unit beeps and the display reads FLIP, open hood and use silicone-tipped tongs to flip the chicken. Close hood to continue cooking.
Step 5
Cooking is complete when the internal temperature of the chicken reaches 165°F on an instant-read thermometer.