4 garlic cloves, minced/grated
1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon honey (or brown sugar, or sugar)
2 teaspoons ground cumin
1 teaspoon oregano
2 teaspoons paprika
1/4 teaspoon ground annatto (optional)
1/2 teaspoon cayenne (optional)*
1 pound of boneless and skinless chicken breasts or thighs, pounded thin
directions
Mix the garlic, oil, lime juice, soy sauce, honey, cumin, oregano, paprika, annatto, and cayenne well.
Mix the chicken into the marinade and let marinade, covered, in the fridge, for at least 20 minutes, to overnight.
Shake off any excess marinade from the chicken and grill over medium-high heat until cooked through and lightly charred on both sides, about 2-8 minutes per side.
Option: *Replace the cayenne with 1 teaspoon of aji panca paste, which is more traditional.
Option: Add 1 teaspoon ground coriander.
Option: Add 2 teaspoons balsamic vinegar.
Option: You can also pan sear the chicken in oil over medium-high heat for about 2-8 minutes per side, or roast it in the oven at 425F for 15-20 minutes.
Tip: Serve with Aji Verde (Peruvian Green Sauce)!
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