Peruvian Grilled Chicken Recipe

There's something irresistible about the smoky aroma of Peruvian Grilled Chicken sizzling on a hot grill. The crispy, spice-rubbed skin paired with juicy, flavorful meat makes this dish a standout at any cookout or weeknight dinner.

I first tasted this dish at a tiny roadside restaurant during a trip to Lima, and I’ve been chasing those bold, vibrant flavors ever since. With its rich marinade, tangy green sauce, and perfectly charred finish, this chicken quickly became a staple in my kitchen. Best of all, it’s surprisingly easy to recreate at home with just a handful of pantry spices and a few fresh ingredients.

Let’s dive into what makes this dish so unforgettable.

Why You’ll Love This Peruvian Grilled Chicken

Get ready to meet your new favorite grilled chicken recipe. This Peruvian Grilled Chicken isn’t just about bold flavor – it’s a complete sensory experience that’s easy to master at home.

First, the marinade is packed with personality. Thanks to a vibrant blend of garlic, lime juice, soy sauce, smoked paprika, and spices, every bite of this chicken is deeply seasoned from the inside out. Letting the chicken sit in this marinade for just a few hours results in tender meat bursting with zesty, smoky notes.

You’ll also love how simple the process is. While it might taste like something from a specialty restaurant, all it takes is a quick blend-and-marinate approach, followed by grilling to crispy perfection. Even beginner cooks can pull off this dish without a hitch.

It’s also a fantastic budget-friendly option. A whole chicken or even just thighs and drumsticks are generally affordable cuts, and the rest of the ingredients are pantry staples. Yet the flavor is anything but basic.

Finally, this chicken is endlessly versatile. Serve it with traditional aji verde, roasted potatoes, rice, or even wrapped in warm tortillas for a flavorful twist on tacos. Leftovers are amazing chopped over salads or stuffed into sandwiches.

Now, let’s take a closer look at the ingredients that give this chicken its unforgettable flavor.

Ingredients Notes

The secret to this dish lies in its marinade, a powerhouse mix of spices, citrus, and umami-rich elements. Don’t be tempted to skip or substitute too much – each component brings something essential to the table.

Garlic is the backbone of this marinade. Use fresh cloves rather than garlic powder for a robust, slightly pungent flavor that melds beautifully with the other ingredients. A generous amount is key – you want that garlicky warmth to permeate the meat.

Lime juice brings brightness and acidity, helping to tenderize the chicken while adding a citrusy zing. It’s what gives the marinade that distinctly Peruvian tang. Freshly squeezed juice is a must – bottled versions just don’t have the same punch.

Soy sauce might seem unexpected, but it provides a subtle saltiness and a boost of umami. It deepens the flavor of the marinade and helps create that crave-worthy caramelized finish on the grill.

Spices like cumin, smoked paprika, oregano, and black pepper round out the marinade. Smoked paprika in particular adds a layer of earthiness and depth that mimics the traditional wood-fired flavor of authentic Peruvian chicken. Don’t skip it!

You’ll also need a good-quality blender or food processor to bring the marinade together quickly and smoothly. A grill – gas or charcoal – is ideal for cooking, but a grill pan on the stovetop works in a pinch.

How To Make This Peruvian Grilled Chicken

Making Peruvian Grilled Chicken at home is easier than it sounds. Once you’ve prepped the marinade, the rest is simple, and the flavor payoff is huge.

Start by preparing the marinade. Toss the garlic, lime juice, olive oil, soy sauce, and spices into a blender or food processor. Blend until smooth – the mixture should be thick and deeply aromatic. If you want to add a bit of heat, toss in a small jalapeño or aji amarillo.

Next, prep your chicken. You can use a whole chicken, cut into parts, or stick with your favorite pieces – thighs and drumsticks are ideal for grilling. Pat the chicken dry with paper towels to help the marinade stick, then place it in a large zip-top bag or glass dish.

Pour the marinade over the chicken, making sure each piece is fully coated. Seal or cover, then refrigerate for at least 4 hours, ideally overnight. The longer it marinates, the deeper the flavor.

When you're ready to cook, heat your grill to medium-high. Oil the grates to prevent sticking, then place the chicken skin-side down. Cook for 5-7 minutes per side, moving pieces as needed to avoid flare-ups, until the skin is crispy and nicely charred.

Lower the heat or move the chicken to indirect heat to finish cooking through. You’re aiming for an internal temperature of 165°F. Let the chicken rest for 5-10 minutes before serving so the juices can redistribute.

From start to finish, this dish takes around 30 minutes of active time and about 4 hours of marinating. The result? Crispy skin, juicy meat, and a bold, smoky flavor that’s downright addictive.

Storage Options

If you’re lucky enough to have leftovers, they store beautifully for easy meals later in the week. Allow the grilled chicken to cool completely, then transfer to an airtight container.

In the refrigerator, it will keep for up to 4 days. You can slice it for salads, shred it for sandwiches, or enjoy it cold right out of the fridge.

To freeze, wrap individual portions tightly in plastic wrap or foil, then place in a freezer-safe bag. It’ll stay good for up to 3 months. Be sure to label the container with the date so you don’t forget it’s in there.

When reheating, use the oven or air fryer to maintain the crispiness of the skin. Simply bake at 350°F for about 10-15 minutes or until heated through. Avoid the microwave if possible – it tends to make the skin rubbery.

Variations and Substitutions

This Peruvian Grilled Chicken recipe is endlessly adaptable, which makes it a perfect go-to no matter what you have on hand.

If you’re short on time, try using boneless, skinless chicken thighs. They cook more quickly and absorb the marinade just as well. While you won’t get that same crispy skin, the flavor still shines through beautifully.

To make it spicier, add a dash of aji amarillo paste to the marinade. This traditional Peruvian chili paste has a unique fruity heat that takes the chicken to the next level.

No grill? No problem. You can also bake the chicken in a 425°F oven for 30-40 minutes or cook it in a cast iron pan on the stovetop. You’ll still get delicious, caramelized edges and juicy meat.

For a dairy-free creamy green sauce to serve on the side, blend cilantro, jalapeño, garlic, lime juice, olive oil, and a spoonful of mayo or avocado for a tangy, vibrant dip.

Feel free to play with the marinade too. Add a splash of white vinegar for extra tang, or toss in fresh cilantro for a herbal note. The key is to experiment and make it your own.

So grab your tongs and fire up the grill – once you taste this bold, flavorful chicken, it’s sure to become a regular in your rotation.

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