Peruvian Grilled Chicken Recipe

There’s something magical about the smell of smoky, marinated chicken sizzling on the grill. The combination of garlic, lime, and warm spices fills the air and instantly makes your mouth water.

this Recipe

I discovered this Peruvian Grilled Chicken during a summer cookout with friends. Its bold flavors and juicy texture quickly made it a backyard BBQ staple. Even better, it’s surprisingly simple, budget-friendly, and always a crowd-pleaser. Let’s dive right into what makes this recipe a must-try.

Why You'll Love This Peruvian Grilled Chicken

Get ready to elevate your grilling game. This Peruvian Grilled Chicken isn’t just another grilled chicken recipe—it’s a flavor-packed experience that’s easy enough for weeknights but impressive enough for special gatherings.

First, the marinade is absolutely irresistible. A blend of garlic, lime juice, soy sauce, and warm spices like cumin and paprika infuses the chicken with a deep, savory flavor that’s both zesty and smoky. Every bite bursts with boldness.

Second, this recipe is wonderfully simple to prepare. The marinade takes just minutes to mix together, and after a few hours of marinating, the grill does the rest of the work. It’s perfect for busy days when you want maximum flavor with minimal effort.

Another reason to love this dish is how budget-friendly it is. Using bone-in, skin-on chicken thighs or drumsticks keeps costs low while delivering incredibly juicy results. You don’t need any fancy ingredients—just a few pantry staples.

Finally, it’s highly versatile. Serve it with traditional sides like aji verde sauce and roasted potatoes, or pair it with a fresh salad for a lighter meal. The leftovers are fantastic for sandwiches, wraps, or salads the next day.

Now that you know why this dish is a keeper, let’s take a closer look at the ingredients that bring it to life.

Ingredients Notes

The magic of Peruvian Grilled Chicken lies in its vibrant, perfectly balanced marinade. Each ingredient plays a crucial role in creating layers of flavor that make this dish unforgettable.

The chicken is the star, of course. I recommend using bone-in, skin-on chicken thighs or drumsticks. These cuts stay moist and flavorful on the grill, and the skin crisps up beautifully, adding a delightful texture to every bite.

Lime juice brings a bright, tangy freshness that cuts through the richness of the chicken. Its acidity not only enhances flavor but also helps tenderize the meat during marination, ensuring a juicy final result.

Soy sauce adds a subtle umami depth and a touch of saltiness that balances the citrus. Combined with the other ingredients, it helps create a complex marinade that soaks deep into the meat.

Garlic is essential for that bold, savory base flavor. Don’t be shy with the garlic—it’s one of the defining characteristics of this dish. Freshly minced garlic works best, but pre-minced can be used in a pinch.

Spices like cumin, smoked paprika, and oregano round out the marinade, lending warm, earthy notes and a hint of smokiness. A pinch of cayenne pepper can also be added if you like a touch of heat.

To prepare this recipe, you’ll need a large mixing bowl for the marinade, a resealable plastic bag or shallow dish for marinating, and a reliable grill to achieve that signature char and smoky flavor.

How To Make This Peruvian Grilled Chicken

Making Peruvian Grilled Chicken is a straightforward process that yields mouthwatering results. Let me walk you through it step by step.

Start by preparing the marinade. In a large bowl, whisk together freshly squeezed lime juice, soy sauce, minced garlic, cumin, smoked paprika, oregano, olive oil, and a touch of cayenne if desired. The mixture should be well combined and fragrant.

Next, place your bone-in, skin-on chicken pieces into a large resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is fully coated. Seal or cover, then refrigerate for at least 4 hours, though overnight marination delivers the most robust flavor.

When you're ready to grill, preheat your grill to medium-high heat. Lightly oil the grates to prevent sticking. Remove the chicken from the marinade, allowing any excess to drip off, and place the pieces skin-side down on the hot grill.

Grill the chicken for 6 to 8 minutes per side. Keep an eye on flare-ups caused by dripping fat; adjust the heat or move the chicken to indirect heat if necessary. The goal is to achieve a crisp, golden-brown skin while cooking the chicken through.

Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (74°C). Once done, transfer the chicken to a platter and let it rest for a few minutes to allow the juices to redistribute.

In total, you’re looking at about 30 minutes of active cooking time. The result? Juicy, tender chicken bursting with smoky, citrusy flavor and a hint of spice.

Storage Options

If you find yourself with leftovers, you’re in luck—this Peruvian Grilled Chicken stores beautifully.

Allow the chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. The flavors often deepen and become even more delicious after a day in the fridge.

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

When reheating, thaw frozen chicken overnight in the refrigerator. Reheat in a 300°F oven until warmed through, about 15-20 minutes. This gentle reheating helps maintain moisture and prevent the chicken from drying out.

Variations and Substitutions

One of the best things about this recipe is how adaptable it is to your taste and pantry.

If you prefer a leaner cut, you can use boneless, skinless chicken breasts. Just be mindful not to overcook them, as they can dry out faster than thighs or drumsticks.

For a bolder citrus note, try substituting half of the lime juice with orange juice. This adds a subtle sweetness that pairs wonderfully with the smoky spices.

If you’re looking to cut back on sodium, you can opt for low-sodium soy sauce without sacrificing flavor. The marinade remains rich and balanced.

Vegetarians can enjoy a similar flavor profile by marinating and grilling portobello mushrooms or firm tofu. These plant-based alternatives soak up the marinade beautifully and grill up with a lovely char.

And of course, feel free to adjust the level of heat. Add more cayenne or a dash of aji amarillo paste for a more authentic Peruvian kick.

Don’t be afraid to experiment! This recipe is a fantastic starting point for your own delicious variations.

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