11 Smoky Colombian Grilled Chicken Recipes That Add Outdoor Charm

When summer comes around, there’s nothing quite like the aroma of smoky grilled chicken wafting through the air. Colombian cuisine is a treasure trove of rich flavors that bring loved ones together around the table. From the delightful Chicken Anticuchos to the crispy Pollo a La Brasa, each recipe offers its own special touch. These dishes are perfect for adding a little outdoor charm to your gatherings. Ready to bring some Colombian flair to your next barbecue?

Chicken Anticuchos: A Delicious Street Food Delight

Chicken Anticuchos are a popular street food in Colombia, known for their smoky, spicy flavors and tender texture. These skewers are marinated in a vibrant mix of spices, herbs, and a hint of acidity that make them irresistible.

Traditionally, anticuchos are grilled over high heat, allowing the chicken to develop a beautiful char while remaining juicy on the inside. Perfect for a backyard barbecue or a casual dinner, these skewers can be served with a side of fresh salad or a zesty dipping sauce.

To prepare Chicken Anticuchos, you’ll need to take extra care in marinating the chicken to fully infuse it with flavor. The marinade typically includes ingredients like garlic, cumin, and ají (a type of chili), which are staples in Colombian cuisine.

Once marinated, the chicken is threaded onto skewers and grilled to perfection. This dish not only embodies the essence of Colombian street food but also brings a little bit of that vibrant culinary culture into your home kitchen.

Ingredients (Serves 4-6 people)

• 2 lbs boneless, skinless chicken thighs
• 4 cloves garlic, minced
• 2 tablespoons ground cumin
• 1 tablespoon paprika
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 cup fresh lime juice
• 1/4 cup olive oil
• 1-2 ají peppers, chopped (or substitute with jalapeño for milder heat)
• 1 tablespoon fresh cilantro, chopped (for garnish)
• Skewers (soaked in water for 30 minutes if using wooden skewers)

Cooking Instructions

1. Prepare the Marinade: In a large bowl, combine minced garlic, ground cumin, paprika, smoked paprika, salt, black pepper, lime juice, olive oil, and chopped ají peppers. Mix well until all ingredients are thoroughly incorporated.
2. Marinate the Chicken: Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss the chicken in the marinade until evenly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or overnight for maximum flavor.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This guarantees a good sear on the chicken, enhancing the flavor and texture.
4. Skewer the Chicken: Remove the marinated chicken from the refrigerator. Thread the chicken pieces onto the soaked skewers, leaving a little space between each piece to allow for even cooking.
5. Grill the Anticuchos: Place the skewers on the hot grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has a nice char. Use tongs to turn the skewers occasionally for even grilling.
6. Garnish and Serve: Once cooked, remove the skewers from the grill. Let them rest for a few minutes before serving. Garnish with freshly chopped cilantro and serve with lime wedges on the side.

Extra Tips

For the best results, allow the chicken to marinate for as long as possible, as this will enhance the flavors considerably.

If you’re looking for an extra kick, consider adding a splash of hot sauce to the marinade. You can also experiment with different vegetables, such as bell peppers and onions, by skewering them alongside the chicken for a colorful and nutritious addition.

Finally, be cautious not to overcrowd the grill, as this can lead to steaming rather than grilling, which affects the final texture of the anticuchos.

Pollo a La Brasa: Colombian Rotisserie Chicken

Pollo a La Brasa, or Colombian Rotisserie Chicken, is a beloved dish that captures the essence of Colombian flavors and cooking techniques. This succulent chicken is marinated in a delightful blend of spices, herbs, and citrus, resulting in a smoky and juicy meat that’s perfect for any occasion.

Traditionally cooked over an open flame or rotisserie, this dish offers a beautiful crispy skin while keeping the inside tender and flavorful. The unique marinade is what sets this recipe apart, making it a must-try for anyone looking to explore authentic Colombian cuisine.

To truly enjoy Pollo a La Brasa, serve it with traditional sides such as arepas, rice, or a fresh salad. The combination of flavors and textures will transport you straight to the streets of Colombia.

Whether you’re hosting a barbecue or just craving something delicious, this recipe will certainly impress your family and friends. Get ready to indulge in a delicious culinary experience that highlights the best of Colombian grilling traditions.

Ingredients (Serves 4-6)

• 4-6 chicken thighs and drumsticks (or a whole chicken, spatchcocked)
• 1/4 cup olive oil
• 1/4 cup white vinegar
• 4 cloves garlic, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 tablespoon dried oregano
• 1 tablespoon salt
• 1 teaspoon black pepper
• 1 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper (optional, for heat)
• Juice of 2 limes
• Fresh cilantro, for garnish

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, white vinegar, minced garlic, smoked paprika, ground cumin, dried oregano, salt, black pepper, ground coriander, cayenne pepper (if using), and lime juice. Whisk together until well blended.

This marinade is crucial as it imparts deep flavor to the chicken and helps tenderize the meat.

2. Marinate the Chicken: Add the chicken pieces into the bowl with the marinade. Confirm that each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, preferably overnight.

The longer the chicken marinates, the more flavorful it will become.

3. Preheat the Grill****: When ready to cook, preheat your grill to medium-high heat (about 375°F to 400°F). If you’re using a charcoal grill, set it up for indirect cooking by placing the coals to one side.

4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken skin-side down on the grill. Cook for about 10-15 minutes on each side, or until the skin is crispy and the meat reaches an internal temperature of 165°F.

If using a whole spatchcocked chicken, you may need to adjust the cooking time accordingly.

5. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for about 5-10 minutes. This allows the juices to redistribute within the meat, guaranteeing every bite is juicy and flavorful.

6. Serve: Garnish the chicken with fresh cilantro and serve it alongside your favorite sides. Enjoy the smoky, aromatic flavors of the Pollo a La Brasa!

Extra Tips

For the best results, consider using a charcoal grill as it adds a delightful smoky flavor that enhances the dish.

If you’re short on time, you can marinate the chicken for at least 30 minutes, but for maximum flavor, aim for a longer marination period.

To elevate your dish further, try to make a side of avocado salsa or a tangy coleslaw to complement your Pollo a La Brasa. Enjoy your cooking experience and the vibrant tastes of Colombia!

Grilled Chicken With Aji Verde: a Zesty Twist

Grilled Chicken With Aji Verde is a delightful dish that perfectly showcases the vibrant flavors of Colombian cuisine. The smoky, grilled chicken is marinated in a blend of spices that resonates with the warm, tropical essence of Colombia, while the Aji Verde sauce adds an invigorating zesty kick that elevates the dish to new heights.

This dish is perfect for summer barbecues or a cozy family dinner, bringing a taste of South America right to your table.

The Aji Verde sauce, made with fresh herbs, garlic, and a hint of lime, complements the grilled chicken beautifully. The combination of juicy, tender chicken and the flavorful, creamy sauce creates a mouthwatering experience that’s both satisfying and rejuvenating.

Serve it with a side of rice, grilled vegetables, or a fresh salad to complete the meal, making it a hit for any occasion.

Ingredients (Serves 4-6)

• 4-6 chicken thighs or breasts, bone-in and skin-on
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper (optional for heat)
• Fresh cilantro, for garnish

For Aji Verde Sauce:

• 1 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 2 cloves garlic
• 1 small jalapeño (seeded for less heat)
• 1 tablespoon lime juice
• 1/4 cup mayonnaise
• Salt and pepper, to taste

Cooking Instructions

1. Marinate the Chicken: In a large bowl, combine the olive oil, white vinegar, minced garlic, ground cumin, smoked paprika, salt, black pepper, and cayenne pepper (if using). Add the chicken pieces to the marinade, verifying they’re evenly coated. Cover and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
2. Prepare the Aji Verde Sauce: While the chicken is marinating, prepare the Aji Verde sauce. In a blender or food processor, combine the fresh cilantro, parsley, garlic, jalapeño, lime juice, and mayonnaise. Blend until smooth. Taste and adjust with salt and pepper as needed. Set aside in the refrigerator.
3. Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). Confirm the grates are clean and lightly oiled to prevent sticking.
4. Grill the Chicken: Remove the chicken from the marinade, shaking off excess. Place the chicken on the grill, skin side down. Grill for about 6-8 minutes, or until the skin is crispy and browned. Flip the chicken and continue grilling for another 6-8 minutes. Cook until the internal temperature reaches 165°F, using a meat thermometer for accuracy.
5. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist and flavorful.
6. Serve: Arrange the grilled chicken on a platter and drizzle generously with the Aji Verde sauce. Garnish with fresh cilantro and serve with additional sauce on the side.

Extra Tips

When grilling chicken, it’s crucial to monitor the temperature closely to avoid dryness. Using bone-in, skin-on pieces helps retain moisture, making the chicken juicier.

If you prefer a more intense smoky flavor, consider adding wood chips to your grill. For an extra twist, you can also adjust the heat level of the Aji Verde sauce by modifying the amount of jalapeño or adding other peppers according to your taste.

Enjoy your Grilled Chicken With Aji Verde with friends and family for a truly memorable meal!

Marinated Chicken Skewers: Perfect for Sharing

Marinated Chicken Skewers are a delightful dish that showcases the vibrant flavors of Colombian cuisine. These skewers are perfect for gatherings, offering a mix of juicy chicken, aromatic spices, and a hint of smokiness from the grill. The marination process infuses the chicken with deep flavors, making each bite a tantalizing experience. Serve them with a side of fresh salsa or a tangy dipping sauce for a complete feast that will surely impress your guests.

The beauty of these marinated chicken skewers lies not only in their taste but also in their ease of preparation. They can be marinated ahead of time and grilled just before serving, making them an excellent option for parties or casual weeknight dinners. With a combination of traditional Colombian spices and fresh ingredients, these skewers are a must-try for anyone looking to explore new culinary horizons.

Ingredients (Serves 4-6)

• 1.5 pounds boneless, skinless chicken thighs or breasts
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon ground coriander
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional, for heat)
• Wooden or metal skewers

Cooking Instructions

1. Prepare the Chicken: Start by trimming any excess fat from the chicken thighs or breasts. Cut the chicken into uniform pieces, about 1 to 1.5 inches each. This guarantees even cooking when skewered and grilled.
2. Make the Marinade: In a large bowl, combine the olive oil, lime juice, minced garlic, ground cumin, smoked paprika, ground coriander, dried oregano, salt, black pepper, and red pepper flakes (if using). Whisk the mixture until well combined.
3. Marinate the Chicken: Add the chicken pieces to the marinade, making sure each piece is well coated. Cover the bowl with plastic wrap or transfer the chicken to a resealable plastic bag. Let it marinate in the refrigerator for at least 1 hour, or up to overnight for deeper flavor.
4. Soak the Skewers (if using wooden skewers): If you’re using wooden skewers, soak them in water for at least 30 minutes before grilling. This prevents them from burning on the grill.
5. Preheat the Grill: Preheat your grill to medium-high heat. If using charcoal, aim for a hot fire. If using a gas grill, preheat for about 10-15 minutes.
6. Assemble the Skewers: Thread the marinated chicken pieces onto the skewers, leaving a little space between each piece for even cooking. Make sure not to crowd the skewers.
7. Grill the Skewers: Place the skewers on the preheated grill. Grill for about 10-12 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
8. Rest and Serve: Once cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the chicken, keeping them tender and juicy. Serve warm with your favorite dipping sauce or salsa.

Extra Tips

When preparing Marinated Chicken Skewers, consider adding colorful vegetables like bell peppers, onions, or zucchini to the skewers for added flavor and nutrition. These can be marinated alongside the chicken or simply tossed in olive oil and seasoning before grilling.

Additionally, if you want to enhance the smoky flavor, consider using a grill with wood chips or charcoal that adds a rich, smoky aroma to your skewers. Always remember to let the chicken rest before serving, as this will guarantee ideal juiciness in every bite!

Cilantro-Lime Grilled Chicken: Fresh and Flavorful

Cilantro-Lime Grilled Chicken is a vibrant and zesty dish that embodies the essence of Colombian cuisine. The combination of fresh cilantro and zesty lime creates a marinade that not only tenderizes the chicken but also infuses it with a burst of flavor. This recipe is perfect for a summer barbecue or a family dinner, bringing a taste of Colombia right to your backyard.

The smoky char from the grill adds an extra layer of depth, making this dish a crowd-pleaser that everyone will enjoy.

To prepare this delightful grilled chicken, you’ll need just a few simple ingredients that are easy to find. The marinade is the key to achieving that fresh and flavorful profile, so be certain to allow enough time for the chicken to soak up all the delicious flavors. Serve this dish alongside a revitalizing salad or some grilled vegetables for a complete and satisfying meal.

Ingredients (Serves 4-6):

• 4-6 boneless, skinless chicken breasts
• 1 cup fresh cilantro leaves, chopped
• 1/4 cup fresh lime juice (about 2-3 limes)
• 1/4 cup olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Lime wedges (for serving)
• Additional cilantro leaves (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a mixing bowl, combine chopped cilantro, lime juice, olive oil, minced garlic, ground cumin, paprika, salt, and black pepper. Mix well until all ingredients are fully incorporated. This marinade won’t only enhance the flavor of the chicken but also keep it juicy during grilling.
2. Marinate the Chicken: Place the chicken breasts in a resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making certain each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to 4 hours for more intense flavor. This step is essential for allowing the chicken to absorb the flavors of the marinade.
3. Preheat the Grill: About 15 minutes before grilling, preheat your grill to medium-high heat. This guarantees that the chicken will cook evenly and develop a nice char on the outside while remaining juicy on the inside.
4. Grill the Chicken: Remove the chicken from the marinade, letting any excess drip off. Discard the leftover marinade. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). Avoid flipping the chicken too often to achieve those beautiful grill marks.
5. Rest and Serve: Once the chicken is cooked through, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute throughout the meat, keeping it moist. Serve the grilled chicken with lime wedges and garnish with additional cilantro for a fresh touch.

Extra Tips:

For the best results, consider marinating the chicken overnight. This allows the flavors to penetrate deeply into the meat, resulting in a more flavorful dish.

Additionally, if you prefer a spicier kick, you can add chopped jalapeños or a dash of hot sauce to the marinade. Always make sure your grill grates are well-oiled to prevent sticking, and keep an eye on the chicken as it cooks to avoid over-charring.

Enjoy your Cilantro-Lime Grilled Chicken with a side of rice, beans, or a fresh salad for a complete meal!

Chicken With Guava Glaze: a Sweet and Savory Combination

If you’re looking to elevate your grilling game, this Smoky Colombian Grilled Chicken with Guava Glaze is the perfect recipe to try. The combination of the smoky flavors from the grill and the sweet, tangy notes from the guava glaze creates a mouthwatering dish that’s perfect for summer barbecues or a cozy family dinner.

The chicken is marinated to infuse it with the bold flavors characteristic of Colombian cuisine, and the glaze adds a luscious finish that will have everyone coming back for seconds. The guava glaze not only enhances the natural taste of the chicken but also brings a unique twist that sets this dish apart from traditional grilled chicken recipes.

The preparation is straightforward, making it accessible for both novice cooks and seasoned chefs. Serve this dish with a side of rice, grilled vegetables, or a fresh salad for a complete meal that celebrates the vibrant flavors of Colombia.

Ingredients (Serves 4-6):

• 4-6 chicken thighs (bone-in, skin-on for best flavor)
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup guava paste
• 1/4 cup honey
• 1/4 cup water
• 1 tablespoon soy sauce
• Fresh cilantro, for garnish (optional)

Cooking Instructions:

1. Marinate the Chicken: In a large bowl, combine the olive oil, lime juice, minced garlic, cumin, smoked paprika, salt, and pepper. Add the chicken thighs and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight, to allow the flavors to penetrate the chicken.
2. Prepare the Guava Glaze: While the chicken is marinating, make the guava glaze. In a small saucepan, combine the guava paste, honey, water, and soy sauce. Heat over medium-low heat, stirring frequently until the guava paste dissolves and the mixture becomes smooth and slightly thickened, about 5-7 minutes. Remove from heat and set aside.
3. Preheat the Grill: Preheat your grill to medium-high heat, ensuring that the grates are clean and lightly oiled to prevent sticking. If using charcoal, allow the coals to burn down until they’re covered with gray ash.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C), basting with the guava glaze during the last few minutes of cooking for added flavor and a beautiful caramelized finish.
5. Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for about 5 minutes. This allows the juices to redistribute within the meat, making it more tender and juicy. Garnish with fresh cilantro if desired, and serve with your choice of sides.

Extra Tips:

When preparing this Smoky Colombian Grilled Chicken with Guava Glaze, experimenting with the marinade is encouraged. Feel free to add other spices such as chili powder or oregano for an even richer flavor profile.

Additionally, if guava paste is hard to find, you can substitute it with guava jam or a mix of fruit preserves. Keep an eye on the chicken while grilling to prevent flare-ups, especially when basting with the glaze, as the sugar content can cause it to caramelize quickly.

Enjoy this delightful dish with family and friends, and don’t forget to pair it with a revitalizing beverage!

Spicy Peruvian Chicken: Colombian-Style Heat

If you’re seeking to spice up your dinner routine with a dish that packs a punch, search no more than Spicy Peruvian Chicken, Colombian-style! This delectable recipe combines the vibrant flavors of traditional Colombian cooking with the fiery heat of Peruvian spices, creating a mouthwatering grilled chicken that’s perfect for any occasion.

Marinated to perfection, this dish features the tantalizing blend of garlic, lime, and a hint of smokiness, delivering layers of flavor that will have you coming back for seconds.

The key to achieving that signature smoky flavor lies in the grilling technique and the right marinade. With a simple combination of spices and fresh ingredients, this dish isn’t only easy to prepare but also allows you to bring a taste of South America into your home kitchen.

Serve it with traditional sides like arepas or a fresh avocado salad for a complete meal that will impress your family and friends.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs
• 1/4 cup olive oil
• 2 tablespoons white vinegar
• 1 tablespoon soy sauce
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon garlic powder
• 1 teaspoon cayenne pepper (adjust for heat preference)
• 1 teaspoon black pepper
• 1 teaspoon salt
• Juice of 2 limes
• 4 cloves garlic, minced
• Fresh cilantro, chopped (for garnish)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine the olive oil, white vinegar, soy sauce, smoked paprika, cumin, garlic powder, cayenne pepper, black pepper, salt, lime juice, and minced garlic. Whisk together until well combined, creating a fragrant marinade that will enhance the chicken’s flavor.
2. Marinate the Chicken: Place the chicken thighs in the bowl with the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and let the chicken marinate in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to penetrate the meat, resulting in a juicier and more flavorful dish.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are evenly distributed for consistent heat. This step is essential for achieving that beautiful char on the chicken.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken skin-side down on the grill. Grill for about 6-8 minutes on each side, or until the skin is crispy and the internal temperature reaches 165°F (75°C). Use a meat thermometer to check for doneness.
5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring each bite is tender and moist. Garnish with freshly chopped cilantro before serving.

Extra Tips:

For an extra layer of flavor, consider adding some sliced jalapeños or a splash of hot sauce to the marinade if you prefer a spicier kick.

Additionally, if you don’t have a grill, you can achieve similar results using a grill pan on the stovetop or baking the chicken in the oven at 400°F (200°C) for 30-35 minutes, flipping halfway through.

Don’t forget to let the chicken rest after grilling to keep it juicy and flavorful!

Coconut Rice and Grilled Chicken: A Tropical Pairing

Coconut Rice and Grilled Chicken is a delightful dish that brings a taste of the tropics right to your dinner table. The succulent grilled chicken, marinated in a smoky blend of spices, pairs beautifully with the creamy, fragrant coconut rice. This dish is perfect for summer barbecues or cozy family dinners, providing a revitalizing flavor that transports you to sun-kissed beaches with every bite.

The combination of tender chicken and the richness of coconut rice creates a harmonious balance that’s both satisfying and delicious.

To prepare this dish, you’ll need to start with marinating the chicken. A smoky marinade made from spices, lime juice, and garlic will enhance the natural flavors of the chicken, while also providing that beloved charred texture when grilled. The coconut rice, prepared with creamy coconut milk and a hint of sweetness, complements the savory chicken perfectly. This recipe serves 4-6 people, making it ideal for gatherings or meal prep for the week ahead.

Ingredients (Serves 4-6)

• 4 boneless, skinless chicken breasts
• 1 cup coconut milk
• 1 cup jasmine rice
• 2 cups water
• 2 tablespoons vegetable oil
• 2 tablespoons lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cumin
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon red pepper flakes (optional)
• Fresh cilantro, for garnish
• Lime wedges, for serving

Cooking Instructions

1. Marinate the Chicken: In a mixing bowl, combine the vegetable oil, lime juice, minced garlic, smoked paprika, cumin, salt, black pepper, and red pepper flakes if using. Mix well. Add the chicken breasts to the marinade, ensuring they’re fully coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.
2. Prepare the Coconut Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rinsed rice, coconut milk, and water. Stir gently to mix. Bring the mixture to a boil over medium-high heat.
3. Cook the Rice: Once boiling, reduce the heat to low, cover the saucepan with a lid, and let it simmer for about 15-20 minutes or until the rice is tender and has absorbed all the liquid. Remove from heat and let it sit covered for an additional 5 minutes. Fluff the rice with a fork before serving.
4. Grill the Chicken: Preheat your grill to medium-high heat. Remove the chicken from the marinade and place it on the grill. Cook for about 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Remove from the grill and let it rest for a few minutes before slicing.
5. Serve: On a large platter, serve the fluffy coconut rice topped with the grilled chicken slices. Garnish with fresh cilantro and lime wedges for an added burst of flavor.

Extra Tips

When preparing your Coconut Rice and Grilled Chicken, consider soaking the jasmine rice for 20-30 minutes prior to cooking to enhance its texture and flavor.

Additionally, feel free to experiment with the marinade ingredients by adding your favorite herbs or spices to customize the flavor profile of the chicken. For a complete meal, serve with a side of grilled vegetables or a fresh salad to balance the richness of the dish. Enjoy your tropical feast!

Charred Chicken With Mango Salsa: a Fruity Kick

If you’re in the mood for a vibrant dish that combines smoky grilled chicken with the invigorating sweetness of mango salsa, search no further than this Charred Chicken With Mango Salsa recipe. This dish is perfect for summer barbecues or casual weeknight dinners, and it showcases the bold flavors and vibrant ingredients that Colombian cuisine is known for.

The marinated chicken is grilled to perfection, resulting in a beautifully charred exterior while remaining juicy and tender inside. The mango salsa adds a fruity kick that perfectly complements the smoky notes of the chicken.

This recipe serves 4-6 people, making it ideal for family gatherings or friendly get-togethers. The bright flavors of the dish are sure to impress your guests, and it can easily be paired with rice, tortillas, or a light salad. Follow this simple recipe to create a delightful meal that will transport your taste buds straight to Colombia.

Ingredients

• 4-6 boneless, skinless chicken thighs
• 4 tablespoons olive oil
• 2 tablespoons lime juice
• 2 teaspoons ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and black pepper to taste
• 1 ripe mango, diced
• 1/2 red onion, finely chopped
• 1 small red bell pepper, diced
• 1 jalapeño, seeded and finely chopped (optional for heat)
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime

Cooking Instructions

1. Prepare the Marinade: In a medium bowl, whisk together the olive oil, lime juice, ground cumin, smoked paprika, garlic powder, onion powder, salt, and black pepper. This marinade will infuse the chicken with flavor and enhance the smoky char when grilled.

2. Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor absorption.

3. Make the Mango Salsa: In a separate bowl, combine the diced mango, red onion, red bell pepper, jalapeño (if using), cilantro, and lime juice. Toss gently to mix all the ingredients evenly. Set the salsa aside to allow the flavors to meld while you grill the chicken.

4. Preheat the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, make certain the coals are glowing and providing even heat. For a gas grill, preheat for about 10-15 minutes.

5. Grill the Chicken: Remove the marinated chicken from the refrigerator and discard any leftover marinade. Place the chicken thighs on the hot grill grates. Grill for about 6-7 minutes on one side, or until you see beautiful grill marks and the chicken is easy to flip.

Turn the chicken and grill for another 5-6 minutes on the other side, or until the internal temperature reaches 165°F (75°C).

6. Serve: Once fully cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken and serve it topped with the mango salsa for a burst of flavor. Enjoy with your choice of sides!

Extra Tips

For an extra depth of flavor, consider adding a tablespoon of honey or agave syrup to the chicken marinade, which will help create a caramelized crust when grilled.

Additionally, choose ripe mangoes for the salsa to guarantee maximum sweetness; if mangoes aren’t in season, pineapple or peach can be used as delicious alternatives. Serve the chicken with lime wedges on the side for an extra citrusy kick, and don’t hesitate to experiment with the salsa by adding other ingredients like avocado or diced cucumber for added texture and flavor!

Herb-Infused Grilled Chicken: Aromatic and Juicy

Smoky Colombian Grilled Chicken, particularly the herb-infused variety, is a culinary delight that embodies the vibrant flavors and rich traditions of Colombian cuisine. The infusion of aromatic herbs not only elevates the dish but also guarantees that each bite bursts with juicy goodness.

This preparation method is perfect for gatherings or family dinners, as it brings people together to enjoy a delicious meal that’s simple yet impressive.

The key to achieving that perfect smoky flavor lies in marinating the chicken with a blend of fresh herbs and spices. The combination of ingredients creates a marinade that penetrates the meat, resulting in tender chicken with a delightful aroma.

Whether served with rice, fresh salad, or grilled vegetables, this dish will certainly become a favorite in your household.

Ingredients (Serves 4-6):

• 4-6 bone-in, skin-on chicken thighs or breasts
• 1/4 cup olive oil
• 1/4 cup fresh lime juice
• 4 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon smoked paprika
• 1 tablespoon fresh oregano, chopped
• 1 tablespoon fresh cilantro, chopped
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon red pepper flakes (optional for heat)

Cooking Instructions:

1. Prepare the Marinade: In a large mixing bowl, combine olive oil, lime juice, minced garlic, ground cumin, smoked paprika, chopped oregano, chopped cilantro, salt, black pepper, and red pepper flakes (if using). Whisk the ingredients together until they’re well blended, creating a smooth marinade.

2. Marinate the Chicken: Place the chicken pieces in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to penetrate the meat.

3. Preheat the Grill: About 20 minutes before cooking, preheat your grill to medium-high heat. If using a charcoal grill, guarantee the coals are evenly distributed and have a nice ash coating.

4. Grill the Chicken: Remove the chicken from the marinade, shaking off any excess. Place the chicken skin-side down on the grill. Cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.

Be sure to turn the chicken carefully to avoid flare-ups from the dripping marinade.

5. Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, guaranteeing the chicken remains juicy. Serve warm with your choice of sides.

Extra Tips: To enhance the smoky flavor even more, consider using wood chips (like hickory or mesquite) on your grill. Soaking the chips in water for at least 30 minutes before grilling can create a delightful smoky steam that elevates the chicken’s flavor profile.

Additionally, feel free to customize the herbs and spices based on your preferences or what you have available, as this dish is versatile and can be adapted easily.

BBQ Chicken With Colombian Hot Sauce: a Fiery Finish

This BBQ Chicken with Colombian Hot Sauce brings a bold and spicy twist to the classic grilled chicken. The smoky flavor from the grill, combined with the heat of the Colombian hot sauce, creates a mouthwatering dish that’s certain to impress your family and friends.

Perfect for summer cookouts or a cozy dinner, this recipe captures the essence of Colombian cuisine while offering a delightful barbecue experience.

Making this dish isn’t only about the cooking; it’s about embracing the vibrant flavors of Colombia. The combination of marinated chicken and a fiery sauce will tantalize your taste buds and leave you craving more.

Serve it with traditional Colombian sides like arepas or avocado salad for a complete meal that showcases the best of Colombian flavors.

Ingredients (Serves 4-6)

• 4-6 chicken thighs or breasts, bone-in and skin-on
• 1 cup Colombian hot sauce (such as Ají)
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• ½ teaspoon black pepper
• Juice of 1 lime
• Fresh cilantro, chopped (for garnish)

Cooking Instructions

1. Prepare the Marinade: In a large mixing bowl, combine the Colombian hot sauce, olive oil, minced garlic, ground cumin, smoked paprika, salt, black pepper, and lime juice. Whisk the ingredients together until well blended. This spicy marinade will infuse the chicken with flavor.
2. Marinate the Chicken: Add the chicken thighs or breasts to the marinade, making certain each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight. Marinating allows the chicken to absorb all the flavors, resulting in a deliciously spicy dish.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This will create a nice sear on the chicken while keeping it juicy inside. If using charcoal, allow the coals to turn white before grilling.
4. Grill the Chicken: Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the grill skin-side down. Grill for about 7-8 minutes until the skin is crispy and golden brown, then flip and cook for an additional 6-8 minutes on the other side. Make sure the internal temperature reaches 165°F (75°C).
5. Baste with Extra Sauce: For an extra kick, brush the chicken with additional Colombian hot sauce during the last few minutes of grilling. This will enhance the flavor and give the chicken a fiery finish.
6. Rest and Serve: Once the chicken is cooked, remove it from the grill and let it rest for about 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Serve hot, garnished with chopped cilantro.

Extra Tips

To enhance the smoky flavor of your BBQ chicken, consider adding wood chips to your grill if you’re using a gas grill, or choose a mix of charcoal and wood for a charcoal grill.

Soaking the wood chips in water for about 30 minutes before grilling can help create more smoke and infuse the chicken with a richer flavor. Additionally, feel free to adjust the amount of hot sauce based on your spice tolerance; you can always serve extra sauce on the side for those who love a fiery kick!