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Grilled Peruvian Parmesan
Chicken Quarters

3 Tbsp. garlic powder
2 Tbsp. ground cumin
1/4 cup cider vinegar
2 Tbsp. paprika
2 tsp. black pepper
1/4 cup butter, melted
4 chicken quarters, rinsed and patted dry
1-1/2 cups (6 oz.) Wisconsin Parmesan cheese, grated

In small bowl, combine first six ingredients. Spread on chicken pieces and place in resealable bag or airtight container. Refrigerate overnight. To cook, prepare grill for direct cooking over medium heat (350°F to 450°F). Place chicken, skin side down, and cook, covered, 5–10 minutes. Turn chicken, sprinkle cooked side with grated Parmesan, and grill, covered, an additional 5–10 minutes until cooked through. Serves 4.

 


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