Julia's Peruvian Chicken

Name: Julia's Peruvian Chicken
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 4 servings
Cuisine: Peruvian
Ingredients: 0.33 cup soy sauce; 2 tablespoons fresh lime juice; 5 cloves garlic; 2 teaspoons ground cumin; 1 teaspoon paprika; 0.5 teaspoon dried oregano; 1 tablespoon vegetable oil; 1 whole chicken (about 3 1/2 pounds), quartered; Accompaniment: lime wedges

Prep: 50 min

Cook: 30 min

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Contains:GlutenSoy

High FODMAPTriggers: Garlic

Fructans

Estimated from the ingredient list only. Portion sizes aren't considered, so check the Monash University FODMAP app or your dietitian before relying on this.

This is from a cooking class that Julia went to years ago. It is extremely easy and very versatile. We've done Peruvian Chicken, Peruvian Pork Tenderloin and I think we did fish…

Directions

1
Marinate chicken: Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
2
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
3
Grill chicken: If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
4
If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
5
Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).

Diets

Fits as written

Dairy-free
Egg-free
Nut-free
Halal-friendly
Mediterranean
Low-carb
Keto
Atkins
High-protein

Works with easy swaps

Gluten-free (1)

soy sauce → tamari (gluten-free soy sauce)

Paleo (2)

soy sauce → coconut aminos
vegetable oil → avocado oil

Low FODMAP (1)

garlic → garlic-infused olive oil

Some other ingredients are only low FODMAP in small portions.

How we decide

Vegetarian:: No meat, poultry, fish, shellfish or gelatin (including stock made from them).
Vegan:: Vegetarian, plus no dairy, eggs or honey.
Pescatarian:: No meat, poultry or gelatin; fish and shellfish are fine.
Gluten-free:: No wheat flour, pasta, bread, soy sauce, barley, rye, couscous, beer or oats (unless certified gluten-free).
Dairy-free:: No milk, butter, cream, yogurt, cheese or other dairy.
Egg-free:: No eggs, egg noodles or mayonnaise.
Nut-free:: No peanuts or tree nuts (almonds, walnuts, cashews, pistachios and so on).
Low FODMAP:: Rated from the ingredient list; see the Low FODMAP badge on each recipe.
Halal-friendly:: No pork products, alcohol or gelatin. This can't confirm halal sourcing.
Paleo:: No grains, legumes, dairy, refined sugar or seed oils.
Mediterranean:: No red or processed meat and no butter, lard, margarine or cream as cooking fats.
Low-carb:: About 20 g net carbs (carbs minus fiber) or less per serving, from the nutrition estimate.
Keto:: About 10 g net carbs or less per serving, with at least 55% of calories from fat.
Atkins:: About 10 g net carbs or less and 5 g sugar or less per serving.
High-protein:: 25 g protein or more per serving.
Low-sodium:: About 600 mg sodium or less per serving.

Based on the ingredient list and nutrition estimate only. Hidden ingredients in packaged foods, and cooking methods, aren't visible to us. Check labels, and for medical diets or allergies ask your doctor or dietitian.