Name: Grilled Pollo a la Brasa
Prep time: 5 min
Cook time: 10 min
Total time: 495 min
Yield: 1
Cuisine: peruvian
Ingredients: 3 tablespoons soy sauce; 1 tablespoon grapeseed oil; 1.5 teaspoons ground cumin; 1.5 teaspoons sweet paprika; 1 teaspoon minced garlic; 1 teaspoon thyme; 0.5 teaspoon freshly ground black pepper; 0.5 teaspoon dried oregano; 0.5 teaspoon granulated onion; 0.25 teaspoon ground coriander; 0.25 teaspoon ground turmeric; 0.25 teaspoon dry mustard powder; 1 pinch ground cinnamon; 1 pound boneless, skinless chicken breast, butterflied; 0.5 lime, juiced

Grilled Pollo a la Brasa

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
495 minutes

Marinate Peruvian pollo a la brasa for 8-24 hours for maximum flavor.

Ingredients:

3 tablespoons soy sauce
1 tablespoon grapeseed oil
1.5 teaspoons sweet paprika
1 teaspoon minced garlic
1 teaspoon thyme
0.5 teaspoon freshly ground black pepper
0.5 teaspoon granulated onion
0.25 teaspoon ground coriander
0.25 teaspoon ground turmeric
0.25 teaspoon dry mustard powder
1 pinch ground cinnamon
1 pound boneless, skinless chicken breast, butterflied
0.5 lime, juiced

Instructions:

In a large resealable plastic bag, mix together soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Add chicken, coat well with the marinade, remove any excess air, and seal the bag. Refrigerate for 8 to 24 hours.
Fire up your outdoor grill to a sizzling 500 degrees F (260 degrees C) and give the grate a quick oiling.
Drizzle lime juice into the marinade as the grill preheats.
Grill chicken until fully cooked, juicy, and no longer pink in the center, turning once, for 7 to 8 minutes.

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