Here’s a recipe I originally tried for a South American food themed party. It’s a very easy recipe but it does take 24hrs for the marinade part, so it’s not one of those spur of the moment things. I used 3 ½ pounds of boned, skinless thighs instead of the chicken quarters and it turned out fantastic. The other day whole “free range” chickens were on sale so I decided to try it again using the chicken quarters. Again, the results were perfect. I had worried that the white meat wouldn’t be as juicy, but that was definitely not the case.
You can make the grilled pineapple by cutting a whole fresh pineapple into ½” slices, removing the outside skin (I think it’s easier to do this after slicing the pineapple.), then lightly coating the slices with a light cooking oil, like canola, just before grilling. Grill until browned on each side.
If you don’t want to try the grilled pineapple with the main course, then how about some for dessert. Serve the grilled pineapple slightly warm, topped with pineapple coconut ice cream. It’s the perfect combination.
Lightly steamed baby bok choy, drizzled with a little toasted sesame oil rounded out the meal.
Peruvian Grilled Chicken (Pollo a la brasa)
1/3 cup soy sauce
2 tablespoons fresh lime juice
5 garlic cloves
2 teaspoons ground cumin
1 teaspoon paprika
½ teaspoon dired oregano
1 tablespoon vegetable oil
1 whole chicken (about 3 ½ pounds, quartered
Blend soy sauce, lime juice, garlic cumin, paprika, oregano, ½ teaspoon pepper and oil in a blender.
Put chicken in a large sealable bag and add marinade. Seal bag and mainate, chilled, 8 to 24 hours.
Discard marinade, then pat chicken dry. Grill covered, over low heat about 10 – 15 minutes per side.
If you aren’t able to grill outdoors, chicken (quartered) can be roasted in middle of a 500°F oven in a 13 by 9 –inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
Serves 2 – 4