This recipe brings the bold, smoky flavors of traditional Latin American cooking right to your backyard. With simple ingredients and a charcoal grill, you’ll enjoy juicy, flavorful chicken that’s perfect for any gathering.
In a large resealable bag, mix together the soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken into the bag, making sure each piece is well-coated with the marinade. Seal the bag, pressing out as much air as you can, and pop it in the fridge to marinate for anywhere from 8 to 24 hours.
When you’re ready to cook, heat your outdoor grill to around 500°F and give the grates a light oiling to prevent sticking. While the grill is warming up, stir some fresh lime juice into the leftover marinade.
Place the chicken on the grill and cook it until the inside is no longer pink and the juices run clear, turning the pieces once halfway through. This should take about 7 to 8 minutes total. Enjoy!
- Make sure the charcoal is hot and ashed over before placing the chicken on the grill to get the best sear.
- Marinate the chicken for at least 4 hours or overnight to let the flavors fully develop.
- Turn the chicken regularly to cook it evenly and avoid burning the skin.
This dish offers a delicious smoky flavor that comes from cooking over charcoal. The marinade typically includes vibrant spices and herbs, making the chicken juicy and full of zest. It’s a great way to enjoy a classic grilled meal with a South American twist.
Serve with fresh lime wedges and a side of tangy green sauce or chimichurri. Pair with simple sides like roasted potatoes, a crisp salad, or grilled vegetables to balance the smoky richness of the meat.
Store any leftover chicken in an airtight container in the refrigerator for up to 3 days. To reheat, use a grill or oven to keep the skin crispy, rather than a microwave which can make it soggy.
