Ingredients
- 3 pounds boneless skinless chicken thighs (or 5 lbs bone-in thighs)
- 3 tablespoons olive oil
- 3 tablespoons fresh lime juice
- 2 tablespoons water
- 1 tablespoon light brown sugar
- 7-8 cloves garlic
- 2 teaspoons salt
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- ½ teaspoon black pepper
Instructions
- Place olive oil, lime juice, water, brown sugar, garlic cloves, salt, smoked paprika, cumin, oregano, and black pepper in a food processor. Blend until smooth to create the marinade.
- Set out a large baking dish and place the chicken thighs in it.
- Pour the marinade over the chicken and toss to coat thoroughly. Cover with plastic wrap and refrigerate for at least 2 hours, or up to 24 hours for deeper flavor.
- Preheat the grill to medium heat (350–400°F).
- Place the marinated chicken thighs on the hot grill and cook for about 4–6 minutes per side for boneless thighs, or 15–20 minutes per side over indirect heat for bone-in thighs.
- Once cooked through and lightly charred, remove the chicken from the grill.
- Serve hot with creamy aji verde sauce on the side.
Notes
- If using bone-in thighs, adjust cooking time to 15–20 minutes per side over indirect heat.
- Store cooled chicken in an airtight container in the refrigerator for up to 3 days.
- To freeze, wrap individual pieces in foil and store in a large freezer bag for up to 3 months.
- Reheat leftovers in the microwave at 50% power for 1–2 minutes.
- Prep Time: 5 minutes
- Cook Time: 10 minutes
- Category: Dinner
- Method: Grilling
- Cuisine: Peruvian
- Diet: Halal
Nutrition
- Serving Size: 8 oz
- Calories: 352 kcal
- Sugar: 2 g
- Sodium: 980 mg
- Fat: 17 g
- Saturated Fat: 3 g
- Unsaturated Fat: 11 g
- Trans Fat: 0.04 g
- Carbohydrates: 5 g
- Fiber: 1 g
- Protein: 44 g
- Cholesterol: 215 mg
