directions

1. Make the Marinade: In a blender, combine soy sauce, red wine vinegar, huacatay (or fresh mint), chopped jalapeño, ginger, garlic, cumin, paprika, salt, and black pepper. Blend on high speed for about 1 minute, or until smooth.
   
2. Marinate the Chicken: Place bone-in, skin-on chicken thighs in a large bowl or zip-top bag. Pour the marinade over the chicken, making sure it's fully coated. Cover and refrigerate for at least 2 hours or overnight. Let the chicken sit out for about 30 minutes before grilling to bring it closer to room temperature.
3. Prep the Gas Grill: Preheat your gas grill by turning all burners to high and closing the lid. Let it heat for about 10–15 minutes. Once hot, reduce one side of the grill to medium-low or low — this creates a two-zone cooking setup (direct and indirect heat).
4. Grill the Chicken: Lightly oil the grill grates. Place the chicken skin-side down over the hot (direct heat) side of the grill. Close the lid and cook for 5–7 minutes, or until the skin is crisp and browned. Flip the chicken and cook the other side for about 2 minutes.
5. Finish Over Indirect Heat: Move the chicken to the cooler side (indirect heat), close the lid, and cook for another 15–20 minutes. Use a meat thermometer to check for doneness — the thickest part of the thigh should register 165°F.
6. Serve: Remove from the grill and let rest for a few minutes. Garnish with chopped cilantro or sliced green onions before serving.

*Tip

Where to find these ingredients?

Look for sales in our latest Circular for ingredients to this and other delicious recipes. ENJOY!