Monday, September 10, 2012
Sunday Dinners: Peruvian-style Marinated Grilled Chicken
If you are looking for cooking inspiration, visit a farmer's market!
As I the picture I posted on Facebook last week shows, the New Rochelle's farmer's market is a wonderful place to start; the array of vegetables (purple peppers---and so many others, golden beets? Yum! corn...zucchini, watermelon, ah...so much great stuff!) is dazzling. I wanted to use the vegetables, but also provide something for the meat-eating fans (actually all 10 of my Sunday dinner guests happen to be carnivores!). Here was the menu:
Red snapper ceviche served on cucumbers (recipe to come later this month!)
Guacamole and fresh chips
Peruvian-Style Marinated Grilled Chicken and Steak (recipe here!)
Gallo Pinto (from my June 25th post!)
Roasted Assorted Zucchini
Roasted Golden Beets and Red Onions
Arugula and Watermelon Salad (from my August 29th post!)
This recipe for marinated chicken was very well received! The nice part--or one of the nice parts--is that you can marinate it ahead of time, and then just grill it (or bake it!) at the last minute. In addition to having deep, layered flavors, it's the kind of dish that is easily matched with a variety of sides. Enjoy!
Peruvian Style Marinated Grilled Chicken
(Adapted from recipe for Peruvian Skewered Beef, Mambo Mixers,©2005, Arlen Gargagliano)
Serves about 12
2 teaspoons ají amarillo (Peruvian yellow pepper--available in large supermarkets and Latin American markets), or to taste (taste it before you add it!)
2 teaspoons ground cumin
4 cloves garlic, chopped
1 1/2 cups red wine vinegar
1 red bell pepper
1 green bell pepper
1/4 cup olive oil
Coarse salt to taste
4 pounds chicken breasts, boned, trimmed of fat and cut in half
In a blender, combine the ají, cumin, garlic, vinegar, bell peppers, oil and salt. Place the chicken in a large glass bowl or dish, and cover with the marinade. Marinate for at least 1 an hour, and up to 24 hours.
Remove the chicken from the marinade, but reserve it. Heat a grill to medium high. Place meat on the grill, and brush with the marinade. Cook for about 4 minutes on each side, or until browned and the desired doneness is reached. Serve hot or at room temperature.