Frango peruano na brasa: uma festa de sabores

Ingredientes

• 1 whole chicken (about 4 lbs or 1.8 kg), cut into quarters
• 4 cloves garlic, minced
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon ground black pepper
• 2 teaspoons cayenne pepper (adjust for heat preference)
• 2 teaspoons dried oregano
• 1/4 cup lime juice (about 2 limes)
• 1/4 cup soy sauce
• 2 tablespoons vegetable oil
• 1 tablespoon brown sugar
• Fresh cilantro for garnish
• Lime wedges

Modo de preparo

1. 1

   In a bowl, combine garlic, spices, lime juice, soy sauce, vegetable oil, and brown sugar.

2. 2

   Place chicken in a resealable bag or bowl; pour marinade over the chicken and refrigerate for 4 hours or overnight for better flavor.

3. 3

   Heat your grill to medium-high for direct grilling.

4. 4

   Remove chicken from marinade, shaking off excess. Place chicken skin-side down on the grill. Cook for 30-40 minutes, turning occasionally, until the skin is crispy and the internal temperature reaches 165°F (75°C).

5. 5

   Let the chicken rest for 5–10 minutes before serving. Garnish with fresh cilantro and lime wedges.