I love California, as a matter of fact I’d be hard pressed to name a state within this union that I’d consider leaving California for. One of the many great things about living here, besides the diversity here, is the weather. On a great day, the temperature ranges between 78F and 82F. Since we live by the beach, there is seldom a day without a cool ocean breeze. Lately however, the temperatures have been 10-20F degrees above normal, and for the last two weeks temps have settled in around 89-98F—HOT!!!!!! So hot that the last thing I want to do is to turn on the stove. So we’ve adapted, I’ve been marinating meat in the morning for my husband to grill in the evening when things start to cool down a bit. This marinade is super simple, and if you’ve ever had grilled Peruvian chicken you know how yummy and it can be. The vinegar in this really gives this chicken a yummy tang and kick. I’ve tried this with Rice vinegar and white wine, both are yummy, but plain white distilled vinegar is just as yummy.
Here’s what you need:
1 lb of boneless skinless organic chicken thighs
1 tablespoon cumin powder
1 tablespoon of smoked paprika
3 cloves of garlic grated
1 tablespoon of white wine vinegar–can sub with white vinegar or rice vinegar
1 tablespoon of olive oil–can sub with oil of your choice
sea salt to taste
Directions: Generously season the chicken with sea salt and set aside. Add the cumin powder, paprika, garlic, oil, and vinegar to a pan or a bowl big enough to marinate you chicken in.
Then add chicken,
Toss to coat the chicken in the marinade.
Cover with foil, refrigerate until you’re ready to grill. Cook chicken on a hot grill for 15-20 minutes, or in an oven set on 425F 15-20 minutes. Serve and enjoy! I served this with a delicious Avocado and cilantro crema, I’ll post the recipe for that soon–sooo yummy! This chicken also makes for great chicken taco’s!