Charcoal-grilled Chicken Thigh Recipe
Sumac, Aji Amarillo
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Ingredients
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Chicken Marinade
Method
Marinating the Chicken
- 1
Prepare the Marinade
In a large bowl, combine the sumac, Aji Amarillo paste, olive oil, minced garlic, salt, black pepper, and lemon juice. Mix well until a smooth paste forms.
- 2
Grilling the Chicken
- 3
Preheat the Grill
Prepare your charcoal grill by lighting the charcoal and allowing it to burn until covered with white ash, which usually takes about 15-20 minutes. Arrange the coals for direct heat.
- 4
Grill the Chicken
Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Place the chicken thighs skin-side down on the grill. Cook for 6-7 minutes, then flip and cook for another 6-7 minutes, or until the internal temperature reaches 165°F (75°C).
- 5
Rest and Serve
Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute. Serve hot and enjoy!
