Peruvian Chicken with Grapefruit Lime Marinade

Servings: 4

You will need to start this recipe the night before or early the morning of serving.



2 tablespoons soy sauce

2 tablespoons fresh grapefruit juice

1 tablespoon fresh lime juice

1 teaspoon smoked (sweet) paprika

1 teaspoon dried rosemary, plus fresh sprigs for garnish

½ teaspoon dried thyme

Seasoning of salt and pepper to taste

1½ tablespoons Spanish olive oil

Chicken: 4 pieces chicken leg quarters

¼ cup chicken broth

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Mix the marinade ingredients together in a bowl. In a gallon-size plastic baggie add the chicken and pour in the marinade. Lock the baggie and shake well. Marinate for 8 hours or overnight, turning the baggie a few times.

Using a medium skillet with Teflon™ nonstick coating, place the chicken into the pan with the marinade and the chicken broth; cook over medium heat, turning once until the chicken is browned, about 8 minutes per side. Drizzle sauce over the chicken; serve with a garnish of fresh rosemary sprigs and some grilled corn.

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