This Easy Authentic Peruvian Grilled Chicken is bursting with flavor! Marinated in a mix of spices, garlic, and lime, it’s juicy and delicious, perfect for any meal.
I love serving this with rice and a fresh salad. It’s so simple to make, and leftovers (if there are any!) are great in sandwiches. Trust me, you’ll want to make it again! 😋
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken gives you more flavor and juiciness. You can also use chicken thighs or breasts if you prefer. Just adjust cooking time as they may cook faster.
Garlic: Fresh garlic is key for the marinade. If you don’t have fresh, you can use garlic powder, but the taste won’t be as strong.
Spices: Ground cumin and smoked paprika add depth. For a closer match to traditional Peruvian flavor, use aji amarillo powder if you can find it. You can skip it if you want a milder dish.
Lime Juice: Fresh lime juice brightens the dish. If limes are out of season, lemon juice works as a substitute in a pinch.
Vinegar: White vinegar is commonly used, but apple cider vinegar could also work. Just be mindful of its slightly different flavor profile.
How Do You Get the Best Flavor from the Marinade?
The marinade is where all the magic happens! Allowing the chicken to soak in the marinade for 2 hours is good, but overnight really amplifies the flavor. This step also tenderizes the chicken making it juicy.
- Mix all your marinade ingredients well so the flavors combine.
- Keep the chicken in the marinade as long as possible; a minimum of two hours is essential.
- Remember to seal the bag tightly or cover the bowl to avoid spills in your refrigerator!
For the grilling, preheating is crucial. It ensures a nice sear on the chicken, which locks in those lovely juices. Don’t rush this step!
Easy Authentic Peruvian Grilled Chicken
Ingredients You’ll Need:
Main Ingredients:
- 1 whole chicken, cut into halves or quarters
For the Marinade:
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon ground oregano
- 1 teaspoon chili powder or aji amarillo powder (optional, for authentic heat)
- 1/2 cup fresh lime juice (about 2-3 limes)
- 1/4 cup white vinegar
- 1/4 cup vegetable or olive oil
- 1 tablespoon soy sauce (optional, for depth)
- Salt and pepper, to taste
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time to mix your marinade and coat the chicken. After marinating for at least 2 hours (overnight is best!), you’ll also need about 15-20 minutes to grill the chicken. Overall, it’s a total time investment of about 2 hours and 35 minutes, including the marinating time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the minced garlic, ground cumin, smoked paprika, oregano, chili powder or aji amarillo powder, lime juice, vinegar, oil, soy sauce, and a sprinkle of salt and pepper. Stir everything together until it’s well mixed into a smooth marinade.
2. Marinate the Chicken:
Take your chicken pieces and place them in a large zip-top bag or a bowl. Pour the marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag tightly or cover the bowl with plastic wrap. Pop it in the refrigerator to marinate for at least 2 hours, but overnight makes for the tastiest results!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Make sure to oil the grill grates with a paper towel dipped in oil to help prevent sticking. This step is important to get that perfect char on your chicken.
4. Grill the Chicken:
Remove your marinated chicken from the refrigerator. Discard the excess marinade, and place the chicken pieces on the hot grill. Cook the chicken for about 6-8 minutes per side. You’ll know it’s done when the juices run clear and the skin is nice and charred, but not burnt.
5. Rest and Serve:
Once grilled to perfection, take the chicken off the grill and let it rest for a few minutes. This resting time allows the juices to settle back into the chicken, keeping it moist. Serve your delicious, juicy Peruvian grilled chicken with a side of aji verde or your preferred dipping sauce. Enjoy!
FAQ for Easy Authentic Peruvian Grilled Chicken
Can I Use Chicken Breasts Instead of a Whole Chicken?
Absolutely! Chicken breasts or thighs will work just fine. Just remember that cooking times will vary; breasts typically take less time to cook, about 5-7 minutes per side, so keep an eye on them to avoid drying out!
Can I Make the Marinade Ahead of Time?
Yes, you can prepare the marinade 1-2 days in advance. Store it in an airtight container in the refrigerator, and just add the chicken right before grilling. This is a great time-saver!
How Do I Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. You can reheat it gently in the microwave or enjoy it cold in salads and sandwiches.
What’s a Good Side Dish to Serve with This Chicken?
This chicken pairs wonderfully with rice, quinoa, or a fresh salad. You can also serve it with traditional Peruvian sides like roasted corn or grilled vegetables to complete the meal.
