Tonight, we grilled out for dinner, and I decided to make Peruvian grilled chicken with a lime dipping sauce. It sure was a hit! This was the first time I tried using Young Living essential oils in a main dish. I used these oils in my water before, but I had never tried them with cooking. My adapted version of Derrick Riches’ Peruvian Roasted Chicken recipe (Riches, n.d.) was:
- 1 whole chicken (about 4 pounds)
- 4 tablespoons white vinegar
- 3 tablespoons white wine
- 3 tablespoons canola oil
- 1 tablespoon minced garlic
- 2 tablespoons paprika
- 1 1/2 tablespoons cumin
- 2 teaspoons black pepper
- 1 teaspoon salt
- 2 drops Young Living lemon essential oil
- 1 quart cold water
Lime Dipping Sauce
- 1/2 cup Greek yogurt
- 2 tablespoons mustard
- 2 drops Young Living lime essential oil
Mix the vinegar, wine, canola oil, garlic, paprika, cumin, black pepper, and salt together to form a paste in a glass baking dish. In another bowl, add 2 drops of Young Living lemon essential oil to the quart of cold water. Wash the chicken with the lemon water, and place the chicken in the glass baking dish with the spice paste. Rub the paste all over the chicken, and under the skin. Place plastic wrap over the glass baking dish, and refrigerate the chicken for 2 hours.
In a small glass or ceramic bowl, mix the yogurt, mustard, and Young Living lime essential oil, and cover it with plastic wrap, and refrigerate until dinner is ready.
Grill your chicken with indirect heat (coals or gas burners lit on only half of the grill with the chicken placed on the unlit half) at approximately 300 degrees F for about 1 -1/2 hours. Your chicken is finished when it measures 165 F in the thickest part of the thigh.
Enjoy with a side of sweet corn on the cob and watermelon for dessert!
Disclaimer: The information on this website is based upon my research and personal use of Young Living Essential Oils. I am not a doctor. Products and techniques mentioned are not intended to diagnose, treat, cure or prevent any disease.