|Julian's Peruvian Grilled Chicken Skewers|
|Off the skewer and onto the wild rice.|
In Peru you often find served as a half chicken per person, although their chickens run smaller than their U.S. counterparts. I've taken the standard recipe and used only dark chicken thigh meat and placed them on skewers, which I think you will enjoy, Dark boneless, skinless thigh meat grills nicely and doesn't dry out easily.
Marinade and Basting sauce:
4-5 large cloves garlic, minced
1 teaspoon ground cumin
2 teaspoon chili powder
1 teaspoon crushed red pepper flakes
2 teaspoon smoked paprika
4 tablespoons brown sugar
2 tablespoons extra virgin olive oil
1 cup soy or teriyaki sauce
2 tablespoons fresh lime juice
2 tablespoons finely minced fresh ginger
For the chicken:
3 pounds boneless, skinless chicken thighs
Vegetable oil for grill
Combine all marinade ingredients in a medium-size bowl. Reserve 1/3 cup for basting in a airtight container and refrigerate. Cut the chicken into 1-inch or so cubes. Add the cut chicken to a plastic zippered storage bag and add the remaining marinade. Turn the bag to evenly coat chicken with marinade. Refrigerate for 2-4 hours or even a bit longer.
Heat gas grill to medium high or start a medium hot charcoal grill. Thread chicken onto skewers (if using wooden skewers, soak them in water for at least 30 minutes.)
Clean grill surface and coat with an oil-dipped paper towel using tongs. Place skewers on grill and cook, turning one-quarter turn every 3-4 minutes until cooked through, about 10-12 minutes. Brush each cooked side with the reserved basting sauce. Chicken should be charred in spots.
Remove the chicken skewers from the grill, tent with foil and let rest for 5 minutes. Serve on a bed of white or wild rice.