Peruvian-style Grilled Chicken with Inca Salad

Cuisine Style: South American Cook Time: 30 mins Serves: 4 Add to my planner
A Peruvian grilled chicken dish that uses soy sauce – part of the Japanese and Chinese influence in Peru. This delicious marinade is seriously good and very garlicky. This may be the hit of your summer barbecues! A more authentic version would use aji limo red powder (instead of paprika) and aji amarilla powder (instead of cayenne). Aji = chilis


2.2 lb (1 kg) boneless, skinless chicken thighs
1/4 tsp (1.25 mL) cayenne pepper, ground
3 Tbsp (45 mL) low sodium soy sauce
1/4 cup (60 mL) lime juice
5 cloves garlic, minced
2 tsp (10 mL) cumin, ground
1 tsp (5 mL) paprika, ground
1 cup (250 mL) quinoa
1 jalapeño pepper, seeded, chopped
1 tomatoes, medium, chopped
1 English Cucumber, small, chopped
1/4 cup (60 mL) mint, fresh, minced
1/4 cup (60 mL) lime juice
2 Tbsp (30 mL) olive oil
1/2 tsp (2.5 mL) black pepper, freshly ground


  1. Preheat grill to medium-high. 
  2. Whisk marinade together in medium size bowl by combining soy sauce, lime juice, garlic, cumin and paprika. 
  3. Place chicken thighs in glass bowl or resealable plastic bag and pour marinade over. On outside of bag, massage marinade into the chicken. Marinate in the refrigerator for at least 3 hours or preferably overnight.
  4. Grill over medium heat turning once, until fully cooked and browned – about 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). If you can't grill it, broil it under a broiler heated to medium-high and watch carefully to make sure it doesn't burn. Flip it over half way through cooking. 
  1. Cook quinoa according to package directions in unsalted water. 
  2. Toss with the minced jalapeno pepper, tomato, cucumber, fresh mint, olive oil, lime and pepper.

Nutritional Information

Calories: 530.0 Protein: 46.0 Fat: 20.0 Saturated Fat: 4.0 Carbohydrates: 39.0 Fibre: 5.0 Cholesterol: 165.0 Sodium: 375.0 Potassium: 30.0 Calcium: 10.0 Iron: 45.0 Vitamin A: 20.0 Vitamin C: 40.0 Vitamin B12: 35.0

Recipe courtesy of Chicken Farmers of Canada

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