Whisk marinade together in medium size bowl by combining cayenne pepper, soy sauce, lime juice, garlic, cumin and paprika.
Place chicken thighs in glass bowl or resealable plastic bag and pour marinade over. On outside of bag, massage marinade into the chicken. Marinate in the refrigerator for at least 3 hours or preferably overnight.
Preheat grill to medium-high.
Grill over medium heat turning once, until fully cooked and browned – about 20 minutes or until chicken reaches an internal temperature of 165°F (74°C). If you can't grill it, broil it under a broiler heated to medium-high and watch carefully to make sure it doesn't burn. Flip it over half way through cooking.
Cook quinoa according to package directions in unsalted water.
Toss with the minced jalapeno pepper, tomato, cucumber, fresh mint, olive oil, lime and pepper.
A Peruvian grilled chicken dish that uses soy sauce – part of the Japanese and Chinese influence in Peru. This delicious marinade is seriously good and very garlicky.
This may be the hit of your summer barbecues! A more authentic version would use aji limo red powder (instead of paprika) and aji amarilla powder (instead of cayenne). Aji = chilis.