| Prep: 20 mins | Cook: 20 mins – 25 mins | Difficulty: Easy | Serves: 6 |
| kcal | fat | saturates | carbs |
| 392 | 13g | 3g | 3g |
| sugars | fibre | protein | salt |
| 1g | 2g | 59g | 0.5g |
Ah, the Huacatay Rubbed Grilled Chicken. It’s a recipe that takes me straight into a memory lane down the heart of Peru. The vivacious strokes of flavor that paint every bite reveal a symphony between the traditional Peruvian black mint, Huacatay, and succulent chicken, bringing forth a gastronomic delight that’s truly matchless.
Embarking On A Global Food Adventure
As someone who hails from Louisiana with a French background, I naturally gravitate toward the indulgent richness of Creole cooking and the elegance of French patisserie. But my love for wildly divergent and rich cultural cuisine doesn’t stop there. The Huacatay Rubbed Grilled Chicken, a star among Peruvian dishes, is a testament to this sentiment.
Savoring The Traditional Beauty Of Huacatay & Health Perks
Huacatay, a herb that’s the heart of this recipe, is a culinary secret passed down through generations in Peru. Not only does it confer an unforgettable flavor, but it also boasts many health benefits. The combination of this Peruvian black mint with fresh lime juice and spices provides a uniquely refreshing, tangy and spicy profile. Not to mention, it’s an excellent source of antioxidants and may assist in boosting digestion and reducing inflammation.
Pairing Potential To Broaden Your Culinary Horizons
The beauty of this Huacatay Rubbed Grilled Chicken is its versatility. It pairs well with a variety of sides such as grilled vegetables, traditional Peruvian fried rice, or a light, crunchy salad. If you’re feeling adventurous, it makes for a wonderful base to a tropical chicken taco with a fresh pineapple salsa. Whatever your taste buds fancy, this grilled chicken is ready to comply.
No matter where my food adventures take me, from the rich, comforting flavors of my Louisiana roots to the enchanting taste of Peruvian cuisine, my love for discovering and sharing these global recipes remains the same, and the Huacatay Rubbed Grilled Chicken is no exception.
What You’ll Need
- 6 boneless, skinless chicken breasts
- 1 cup huacatay (Peruvian black mint) paste
- 1/4 cup olive oil
- 1/2 cup freshly squeezed lime juice
- 6 cloves of garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Lime wedges, for garnish
- Fresh cilantro, for garnish
Method
Step One
Begin by taking your chicken breasts and placing them in a large, resealable plastic bag.
Step Two
In a separate bowl, mix the huacatay paste, olive oil, freshly squeezed lime juice, minced garlic cloves, ground cumin, smoked paprika, salt and black pepper.
Step Three
Once mixed, pour the marinade over the chicken in the bag, ensuring all pieces are well coated. Squeeze out any excess air and seal the bag. Place in the fridge to marinate for at least two hours, or overnight if possible, for optimal flavor absorption.
Step Four
Prepare your grill, preheating it to a medium-high heat. In the meantime, remove your chicken from the fridge, allowing it to come to room temperature for even grilling.
Step Five
Transfer the chicken to the grill, discarding any remaining marinade. Grill each side for about 6-7 minutes, or until the interior is no longer pink and the juices run clear.
Step Six
Allow the chicken to rest off the grill for a few minutes before serving. This allows the juices to redistribute throughout the meat.
Step Seven
To serve, garnish each chicken breast with a lime wedge and a sprinkling of fresh cilantro. Enjoy your Huacatay Rubbed Grilled Chicken with a side of salad or rice for a complete Peruvian-inspired meal.
