Peruvian-Style Grilled Chicken with Dipping Sauces

whole chicken

🥗Healthier: skinless chicken breasts

💰Cheaper: chicken thighs

Thighs are often less expensive and remain juicy when grilled.

lime juice

🥗Healthier: lemon juice

💰Cheaper: vinegar

Lemon juice provides a similar acidity, while vinegar is cost-effective.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is a gluten-free alternative, while salt is a basic seasoning.

honey

🥗Healthier: agave syrup

💰Cheaper: sugar

Agave syrup is a lower-glycemic sweetener, while sugar is widely available.

Prepare the marinade by mixing garlic, cumin, paprika, oregano, lime juice, soy sauce, vegetable oil, black pepper, salt, honey, mustard, and chili powder in a bowl.

Place the whole chicken in a large resealable bag or dish.

Pour the marinade over the chicken, ensuring it's well coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and let excess marinade drip off.

Place the chicken on the grill, breast side down.

Grill for 15-20 minutes, then flip the chicken.

Continue grilling for another 20-30 minutes, or until the internal temperature reaches 165°F (75°C).

Remove the chicken from the grill and let it rest for 10 minutes before carving.

Serve with fresh cilantro and lime wedges.

Cooking Techniques

Spice Level: