Peruvian Grilled Chicken Recipe

There's something absolutely mouthwatering about the sizzling aroma of Peruvian grilled chicken wafting through the backyard on a warm afternoon. The bold blend of smoky, citrusy, and spiced flavors makes every bite unforgettable, turning a simple chicken dinner into a mini culinary escape to South America.

I first discovered this gem during a summer BBQ when a friend shared his family’s secret marinade. Since then, this recipe has become a staple in my house, perfect for everything from casual weeknights to weekend cookouts with friends. Now, let’s dive into the magic of Peruvian grilled chicken.

Why You'll Love This Peruvian Grilled Chicken

Get ready to add a new favorite to your grilling repertoire. This Peruvian grilled chicken checks all the boxes for flavor, ease, and versatility.

First and foremost, it's bursting with vibrant flavors. The marinade combines garlic, lime juice, cumin, smoked paprika, and a touch of heat from aji amarillo paste, giving the chicken a perfectly balanced punch that’s both savory and zesty.

You'll also love how simple it is to prepare. The marinade comes together in just minutes, and after a few hours of soaking, the grill does the rest of the work. It's an excellent option for busy evenings when you want something special without spending hours in the kitchen.

This dish is incredibly budget-friendly. With basic pantry ingredients and affordable chicken pieces, you can serve a gourmet-level meal without breaking the bank.

And let’s not forget its versatility. You can serve it with rice, salads, roasted veggies, or even tuck the juicy slices into warm tortillas for delicious wraps. The leftovers are just as fantastic the next day.

With all these reasons to love it, let’s take a closer look at the ingredients that make this recipe shine.

Ingredients Notes

The magic of Peruvian grilled chicken lies in its vibrant marinade and perfectly grilled texture. Each ingredient adds its own unique layer to create an irresistible dish.

The chicken is the star of the show. I prefer using bone-in, skin-on thighs for maximum juiciness and flavor, but you can easily use drumsticks or even a whole spatchcocked chicken if you’re feeding a crowd.

Lime juice provides the bright, citrusy punch that’s essential to Peruvian flavors. Freshly squeezed lime juice works best, balancing the richness of the chicken and the bold spices with a tangy freshness.

Aji amarillo paste is the secret weapon in the marinade. This traditional Peruvian yellow chili paste offers a mild heat with fruity undertones, giving the chicken its signature flavor. If you can't find it at your local store, it's readily available online or can be substituted with a mild yellow chili paste.

Garlic and spices like cumin, smoked paprika, and a hint of oregano round out the marinade, adding depth and warmth. The smoked paprika in particular imparts that slightly smoky flavor, even before the chicken hits the grill.

A touch of olive oil helps the marinade cling to the chicken while keeping the meat moist as it cooks. You’ll also want a reliable grill or grill pan to achieve that beautiful charred exterior that seals in all the juices.

How To Make This Peruvian Grilled Chicken

Creating this Peruvian grilled chicken is easier than you might expect, and the results are truly impressive. Let’s walk through the steps together.

Start by preparing your marinade. In a medium mixing bowl, whisk together the lime juice, olive oil, minced garlic, aji amarillo paste, cumin, smoked paprika, oregano, salt, and pepper. Stir until everything is well combined and smooth.

Next, prepare your chicken. Pat the chicken pieces dry with paper towels to help the marinade adhere better. Place the chicken in a large zip-top bag or a shallow dish, then pour the marinade over the top. Make sure every piece is well coated by turning or massaging the chicken gently in the bag.

Cover or seal the container and refrigerate for at least 4 hours, though overnight is even better for maximum flavor infusion. The longer the chicken marinates, the more pronounced and delicious the flavors will become.

When you're ready to cook, preheat your grill to medium-high heat. If using charcoal, wait until the coals are glowing and slightly covered with ash. Oil the grill grates lightly to prevent sticking.

Place the chicken on the grill skin-side down, and cook for about 5-7 minutes before turning. Continue grilling, turning occasionally, until the chicken is cooked through and has beautiful char marks—typically about 20-25 minutes depending on the size of your pieces. The internal temperature should reach 165°F when checked with a meat thermometer.

Once cooked, remove the chicken from the grill and let it rest for 5 minutes to allow the juices to redistribute. Serve with your favorite sides and enjoy a burst of bold, smoky, and citrusy flavors in every bite.

Storage Options

If you have leftovers (and that’s a big “if” because it’s so good), this chicken stores wonderfully.

Allow the chicken to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for up to 4 days, making it a great option for meal prepping or quick lunches.

For longer storage, you can freeze the cooked chicken. Wrap each piece tightly in plastic wrap, then place them in a freezer-safe bag or container. Frozen, the chicken will keep well for up to 3 months.

When ready to enjoy again, thaw the chicken overnight in the refrigerator. To reheat, warm it in a 300°F oven for 10-15 minutes or until heated through. This method helps maintain the chicken’s moisture and prevents it from drying out.

Variations and Substitutions

One of the best things about Peruvian grilled chicken is its flexibility. You can easily adapt it to suit your tastes or the ingredients you have on hand.

If you prefer a bit more heat, add extra aji amarillo paste or even a dash of cayenne pepper to the marinade. For those who like it milder, reduce the chili paste or omit it altogether—though you’ll lose a bit of the authentic Peruvian flavor.

Lemon juice can substitute for lime juice if needed, offering a slightly different citrus profile that still pairs wonderfully with the spices.

For a smoky twist, try grilling the chicken over wood chips or using a smoker. This method deepens the smoky notes and adds an extra layer of flavor that’s absolutely irresistible.

If you don't have access to a grill, a grill pan or even your oven’s broiler can work in a pinch. Just be sure to watch carefully to achieve that perfect char without overcooking.

Don’t be afraid to experiment and make this recipe your own. The bold marinade makes a fantastic base for countless variations, ensuring this Peruvian grilled chicken remains a favorite for years to come.

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