Peruvian Chicken (Recipe 40 of 150)

Photo from Chelsea's
Messy Apron

A thousand years ago I had a friend named Kippi. We did everything together. She dated one of my other friends and when they broke up, I too was kicked to the curb. Ahem. 

But Kippi lived near Gas Works Park in Seattle. For a couple 4th of July's we'd meet up early at Kippi's and then walk down to see the show. One year, Kippi made a batch of Peruvian Chicken. It was so amazing. So delicious. So much so that I salivate thinking about it. 

I never got the recipe from her. So since then I've tried many, many Peruvian chicken recipes and none of them are like hers. 

This recipe was delicious. I don't know why it's Peruvian though. It seems like a normal lime chicken you'd often see in many Latin recipes. I did some research on Peruvian chicken and the recipes I found are all over the place. Some include amarillo paste - which may be the flavor and color I remember from Kippi's chicken. Stay tuned. More Peruvian chicken in likely on the way. In the meantime, enjoy this one. It's good.

Peruvian Chicken

Recipe from Chelsea's Messy Apron

Serves 4

• 2 large (~1.5 pounds) chicken breasts halved horizontally and pounded to even thickness
• 1 T freshly squeezed lime juice
• 1 tsp honey
• 1/2 tsp minced garlic
• 1 T olive oil
• 1/2 tsp EACH: smoked paprika and ground cumin
• 1/4 tsp dried oregano
• Fine sea salt and freshly cracked pepper

In a small bowl, whisk together 1 tablespoon lime juice, 1 teaspoon honey, 1 clove of minced garlic, 1 tablespoon olive oil, smoked paprika, ground cumin, and dried oregano. Season to taste with salt and pepper; I add 1/2 teaspoon salt and 1/4 teaspoon pepper. Halve chicken breasts horizontally. Using a meat mallet or the bottom of your frying pan, pound breasts to even thickness (you don't want the meat super flat, just even in thickness). Place the prepared chicken in a large plastic bag and pour the marinade mix over. Seal the bag without air and knead to coat all the chicken in the marinade. Refrigerate for 30 minutes up to 6 hours. If possible, make the green sauce now too, so it has a chance to sit and flavors can intensify.

Preheat a grill or grill pan to medium-high heat (about 400 degrees F.)  Place the marinated chicken on the grill. Discard any leftover marinade. Grill for 10-12 minutes, flipping once halfway through, or until chicken juices run clear and internal temperature is at 165 degrees F.