Smoked chicken Peruvian Style

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Peruvian Smoked Chicken

 Smoked Chicken Peruvian Style
 Ingredients:
- 6 chicken thighs
- 2 cloves garlic, minced
- 1 tablespoons soy sauce
- 1 tablespoons vinegar
- 1 tablespoons vegetable oil
- 1 teaspoon paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1/4 teaspoon smoked paprika (optional)
- 1 tablespoon oyster sauce
- 3 California dried chilies
- 3/4 cup water

Instructions:
1. Soak the chilies in enough hot tap water to be completely submerged. Usually, 15-30 minutes to hydrate them.
2. In a blender, combine the hydrated chilies without seeds and water, blend well!
3.  In a bowl, mix the minced garlic, soy sauce, vinegar, vegetable oil, paprika, cumin, oregano, black pepper, salt, and smoked paprika (if using) to create a marinade.
4. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure it is evenly coated. Marinate in the refrigerator for at least 4 hours, preferably overnight.
5. Preheat your grill to medium-high heat (350 F°-177 C°). If using charcoal, set up for indirect heat.
6. Remove the chicken from the marinade and shake off excess. (optional)You can brush the marinade first and second flipping times for extra flavor.
7. Grill the chicken, skin side down, over direct heat for about 10-15 minutes per side, or until browned and slightly charred.
8.  Move the chicken to indirect heat and continue cooking, turning every 10-15 minutes, helps to keep moisture inside the chicken meat, until the internal temperature reaches 165°F (75°C), about 50-60 minutes.
9. Remove the chicken from the grill and let it rest for 5-10 minutes before serving.

Serve your Smoke Chicken with your favorite sides like French fries, rice, or salad. Enjoy!