Servings: 4-6 people
Ingredients:
– 4 lbs whole chicken, cut into pieces
– 1/4 cup soy sauce
– 2 tablespoons lime juice
– 5 garlic cloves, minced
– 2 teaspoons cumin
– 2 teaspoons paprika
– 1 teaspoon oregano
– 1 tablespoon aji amarillo paste
– 1 tablespoon vegetable oil
– Salt and black pepper to taste
Directions:
1. In a large bowl, mix soy sauce, lime juice, minced garlic, cumin, paprika, oregano, aji amarillo paste, vegetable oil, salt, and black pepper to create the marinade.
2. Add the chicken pieces to the marinade, ensuring they are well coated. Cover and refrigerate for at least 4 hours or overnight for best results.
3. Preheat your grill to medium-high heat.
4. Remove the chicken from the marinade, allowing excess to drip off.
5. Place the chicken pieces on the grill, skin side down. Grill for about 10-12 minutes.
6. Flip the chicken and continue grilling for another 10-12 minutes, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden brown.
7. Remove the chicken from the grill and let it rest for 5 minutes before serving.
8. Serve hot with your choice of sides, such as rice, salad, or grilled vegetables.
