Peruvian Grilled Chicken

My take on the delicious recipe from KaliforniaKravings.com.

Peruvian Grilled Chicken

⅓ cup GF soy sauce or coconut aminos
A big handful of cilantro, roughly chopped (stems are okay!)
6 cloves of garlic, roughly chopped
3 tablespoons apple cider vinegar
2 tablespoons extra virgin olive oil
2 teaspoons smoked paprika (or regular is fine)
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon red pepper flakes
2 - 2 ½  pounds boneless, skinless chicken thighs or breasts

Combine all ingredients except the chicken in a large bowl.  Stir well.  

Cut the chicken into strips/tenders if desired (cuts down on grilling time) or leave whole, and place in the marinade, stirring a bit to ensure each piece of chicken is fully coated.

Marinate for 4 hours or overnight.

Preheat the grill to about 400 degrees.  Grill for about 5 minutes per side if the chicken is in strips, longer if the pieces are whole…just make sure they’re no longer pink inside.

Serves 6-8.

(leftovers taste great in tacos, on salad, in sandwiches, I could go on…)  :)