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Keto Peruvian Grilled Chicken
There is something very primal about breaking down a whole chicken into parts. It is also super economical to buy a whole chicken and cut it yourself. You will need a good cutting board and sharp chef’s knife to accomplish this. You will cut the chicken down the backbone on both sides to remove the bone. Then cut the breast down the middle to split the chicken into two parts. Then cut the chicken breast from the thigh and legs to get four pieces. Marinate the chicken overnight and throw it on the grill the next day! Makes for a super easy meal with only a little planning. Serve with your favorite side! The serving size in this recipe includes the bone.
How to Make It
Step 1
Combine all ingredients except chicken into a large gallon sized plastic bag. Cut chicken into quarters by cutting the chicken down the backbone on both sides to remove the bone. Then cut the breast down the middle to split the chicken into two parts. Then cut the chicken breast from the thigh and legs to get four pieces. Marinate overnight and up to 24 hours. Preheat a grill until very hot. Throw on the chicken and turn the heat on the grill to medium-low until the grill is about 350 F to 400 F. You might need to turn off half the burners to achieve a lower temperature like this. Shut the lid.
Step 2
Check chicken after 15-20 minutes to see if it needs flipped. You want to get a nice char on the skin. If they are stuck on the grill, do not force them off until they release from the grill on their own. Cook this way for about an hour or until all the chicken pieces reach 165 F. I like to cook them slow on the grill so they do not burn and are tender.
Step 3
Remove from the grill and let it rest for 5-10 minutes before serving. Serve hot!
Ingredients
- Whole Chickens by Kirkland
5 pound
- Gf Soy Sauce by Tamari
½ cup
- Apple Cider Vinegar
2 tbsp
- Ground Cumin by Tone’s
2 tsp
- Paprika
1 tsp
- Spices Oregano Dried
½ tsp, leaves
- Black Pepper
½ tsp
- Olive Oil
1 tablespoon
