Peruvian Grilled Chicken and Pineapple-Easy and Delicious

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.

To Grill:

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


Green Garlic and Baby Bok Choy

Saturday, my sister Judy, who was visiting for the weekend, and I headed over to the Davis Farmers’ Market for some of Pilar’s famous tamales for breakfast and to look for some vegetable plants. The first thing on our agenda was to head on over to Pilar’s cart and get our pork tamales. It didn’t take us long to eat them, they’re so yummy it never does.  With satisfied tummies we meandered through the market to see what looked good and to find the best selection of vegetable plants, which was the other reason we ventured to Davis. We found a nice selection of healthy looking plants and Judy bought several varieties of tomato, a Japanese eggplant, and some herbs. On our way back towards the car we decided to shop for some veggies to accompany the steak we were planning to grill that evening for dinner. We picked up some very nice fingerling potatoes; some spring garlic and some baby bok choy.

For those of you who may not know what spring garlic or green garlic is, it is young garlic that is harvested before the cloves have begun to mature. It resembles scallions, with a deep green stalk and a pale white bulb. The flavor is still garlicky, but it’s milder with less of a bitter bite. When cooked, green garlic’s flavor sweetens. The whole plant, including the leaves, can be used. Some cooks use green garlic instead of mature garlic or scallions for a different flavor in a favorite dish. It can be used raw or cooked. I happen to love green garlic and look forward to its appearance each spring at the Farmers’ Market. This is the first week I have noticed it.

That evening Judy clopped the green garlic and sautéed it in a little olive oil, then she added the bok choy leaves that she had separated from the stalk, added a little chicken broth, covered the pan and let the veggies steam until just done. Meanwhile I steamed the little fingerlings until they were pierced easily with a fork then placed them on a clean cotton dish towel, covered the potatoes with part of the towel then smashed each potato with my hand until they were about ¼” thick. Then with a spatula I moved each potato pancake to an awaiting fry pan with hot olive and cooked them until they were browned and crisp on both sides. Both veggies were the perfect accompaniment to the grilled steak.

If you think you’d like to try green garlic watch for it at your Farmers’ Market now. The season is very short.

Winter Veggies at the Farmers Market

I recently found this article in The Huffington Post. It’s a good guide to winter vegetables having both pictures and recipes.

Winter Veggies at the Farmers Market

The Huffington Post 12/13/09

It’s easy to get stuck in a cooking rut of using the same ingredients and the same recipes again and again. If you shop at your local farmers’ market, however, you have a great opportunity to try something new. Most people think farmer’s markets are only for summer, but there are many that are open year round and offer great winter produce. Buy some fresh, seasonal produce and discover delicious new flavors. Here, our some picks for wonderful winter vegetables, complete with recipes you can make tonight.