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Take everything but the chicken and add into a large food processor.
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Put the lid on and process until you have a nice, smooth consistency.
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Take a chicken breast, and use your fingers to gently separate the skin from the breast.
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Take a bit of the mixture and massage it all over the chicken breast, making sure you get under the skin.
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Put the chicken into a large resealable bag.
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Repeat with the remaining chicken breasts, and when done, pour any remaining marinade into the bag.
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Seal the bag, give a little massage from the outside, then place in the refrigerator overnight, or up to two days.
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When you are ready to cook the chicken, remove it from the refrigerator, and set it on the counter to let the chicken come close to room temperature.
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Im not a big fan of taking cold meat out of the refrigerator and right onto a hot cooking surface.
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Now you have a couple of options here.
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You can roast the chicken, or cook it on the grill.
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For me?
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Well, I go on a hot, charcoal grill to infuse some of the smokiness from the grill, then finish off in the oven.
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With that said, heat up your charcoal, hot coals on on half, no coals on the other half of the grill.
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This will allow you to control the grill should any of the skin grease flare up.
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Pull the chicken out of the marinade and put each piece onto the grill, skin side down.
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Let it cook for about 5-10 minutes, or until you get a bit of nice flame and crust on the chicken.
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Turn them over, and cook another 10 minutes, making sure to cover the grill if the heat gets out of hand.
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This will allow those coals to settle down and get those nice, smoke clouds inside the grill.
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Preheat your oven to 375 F while the chicken grills.
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Once they are partially cooked, remove them from the grill into a large casserole dish, or baking dish that can be covered with a lid, or with foil.
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Cover the dish with foil or a lid.
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Add the dish of chicken into the preheated oven, and cook for another 45 minutes or so, or until the internal temperature of the chicken is around 160-165 F. Once cooked, remove the dish from the oven and set it on a rack and allow the chicken to rest and take a bath in their released juices.
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So once the chicken is cooked, remove the chicken to a plate.
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You will be left with a lot of juices, good juices at that.
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If you have a fat strainer, this would be the time to use it.
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Just pour the juice into the strainer and skim off the fat.
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If not, no big deal as there is not a whole lot of fat that remains due to the grilling process.
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Remove the skin from the chicken breasts and discard it.
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Take the breast of each chicken and carefully remove the meat from the bone.
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Next, chop the chicken meat into bite sized pieces.
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The add the chicken back into the juices.
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Repeat with all of the chicken.
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Now I made a lot of chicken thinking I would have plenty of leftovers for the work week.
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But heres the deal.
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Everyone in the family loved this Peruvian chicken so much that I had nothing, and I mean nothing left for the week.
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I served mine with a mixed black bean and rice, Peruvian mayonnaise, mixed kale salad, some limes and fresh corn tortillas.
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You would think that this dish might be spicy with the habanero peppers, but let me tell you, the balance is just perfect.
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The fresh lime and garlic are the stars of the show, then the fresh herbs and chili peppers just perfect the chicken.
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You get a bit of smokiness from the grill, and wow, just wow is all I have to say.
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This one is a must make.
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Hope you enjoy.
