Peruvian Grilled Chicken Recipe

There's something truly magical about the smoky, savory aroma of Peruvian Grilled Chicken sizzling over open flames. The marinade—a bold blend of garlic, spices, and a splash of citrus—infuses every bite with vibrant flavor, while the crisped skin offers an irresistible contrast to the juicy, tender meat underneath.

I first fell in love with this dish after a trip to a small family-owned restaurant tucked away in Lima. Ever since, it’s been a staple on my summer grill menu. What I love most is how easy it is to prepare—no fancy tools, no hard-to-find ingredients, just bold, satisfying flavors that bring everyone to the table.

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

Why You'll Love This Peruvian Grilled Chicken

Get ready to meet your new go-to for backyard cookouts and easy weeknight dinners. This Peruvian Grilled Chicken recipe has all the qualities we crave in a meal—quick, flavorful, and family-approved.

First, it’s bursting with authentic Latin flavor. Thanks to the combination of cumin, paprika, vinegar, and lime, every bite offers a perfect balance of smokiness, tang, and a gentle heat that lingers on the tongue.

It’s shockingly simple to make. With just a few pantry staples and about 10 minutes of prep time, the marinade does most of the work for you. The chicken soaks up flavor while you relax or prep the rest of the meal.

It’s budget-friendly and feeds a crowd. Chicken legs or thighs are affordable cuts, and when paired with rice or salad, you’ve got a full, satisfying meal that doesn’t break the bank.

And finally, it’s versatile. Whether you grill it outdoors or cook it under the broiler, this recipe adapts beautifully. Plus, you can serve it hot off the grill or chilled the next day in a salad or sandwich.

Now let’s take a closer look at the ingredients that make this dish shine.

Ingredients Notes

The secret to this unforgettable Peruvian Grilled Chicken lies in its flavorful marinade and a few smart ingredient choices. Every component works together to deliver bold taste and mouthwatering texture.

Chicken thighs or drumsticks are the best cut for this recipe. They stay juicy and flavorful during grilling and have enough fat to keep from drying out. You could use chicken breasts if you prefer, but you’ll want to watch the cook time closely to prevent them from getting tough.

Garlic is the aromatic backbone of the marinade. Don’t skimp on it—use fresh cloves if possible. The garlic mellows as it grills, adding depth without overpowering the dish.

Soy sauce and vinegar form the salty-acidic base of the marinade. This combo helps tenderize the chicken and brings out its natural flavor. I like to use white vinegar for its sharp, clean bite, but apple cider vinegar works in a pinch.

Aji amarillo paste gives the chicken its signature Peruvian flair. This yellow chili paste is fruity, mildly spicy, and deeply flavorful. If you can’t find it at your local market, a mix of mild chili paste and a bit of mustard makes a decent substitute.

You’ll also need a blender or food processor to make the marinade smooth and cohesive. And if you're grilling, a meat thermometer is handy to ensure your chicken is cooked to perfection without drying out.

How To Make This Peruvian Grilled Chicken

Making Peruvian Grilled Chicken is an easy, rewarding process that starts with a deeply flavorful marinade and ends with crisp, juicy perfection on the grill. Here's how it comes together.

Start by preparing the marinade. In a blender, combine garlic, vinegar, lime juice, soy sauce, aji amarillo paste, cumin, paprika, oregano, and a splash of olive oil. Blend until smooth and aromatic. You should end up with a thick, golden-orange mixture that smells incredible even before it hits the chicken.

Place your chicken pieces in a large zip-top bag or bowl and pour the marinade over them. Make sure each piece is thoroughly coated. Then, cover and refrigerate for at least 4 hours, though overnight is even better. The longer it marinates, the deeper the flavor.

When you're ready to cook, preheat your grill to medium-high heat. If you’re using a charcoal grill, bank the coals to one side so you can finish the chicken over indirect heat. Remove the chicken from the marinade, letting the excess drip off, and lay the pieces skin-side down on the hot grates.

Grill the chicken for about 6-8 minutes per side, flipping once, until the skin is crispy and dark golden. Move the chicken to indirect heat and cover the grill, allowing it to cook through without burning the outside. Use a meat thermometer to check for doneness—you're aiming for 165°F at the thickest part.

Once cooked, let the chicken rest for a few minutes before serving. This helps the juices redistribute so each bite is perfectly moist and flavorful. From start to finish, the active cooking time is under 30 minutes—ideal for a weeknight or weekend get-together.

Storage Options

If you’re lucky enough to have leftovers, this Peruvian Grilled Chicken keeps beautifully. Store any cooled, leftover pieces in an airtight container in the refrigerator. They’ll stay fresh for up to 4 days.

For longer storage, you can freeze the cooked chicken. Wrap it tightly in foil or plastic wrap and place it in a freezer-safe bag. It will keep for up to 2 months. When you're ready to enjoy it again, thaw it in the fridge overnight for best results.

Reheating is simple. To maintain the crisp skin, reheat in an oven or air fryer at 375°F for about 10-12 minutes. You can also microwave it if you’re in a hurry, though the skin may lose some of its crispiness.

This chicken is also delicious cold, chopped over a salad or tucked into a sandwich with spicy mayo and pickled onions.

Variations and Substitutions

One of the best things about this Peruvian Grilled Chicken recipe is how easy it is to tweak. Whether you're working with different ingredients or catering to specific tastes, there’s room to experiment.

If you can’t find aji amarillo paste, try using a combination of yellow bell pepper and a touch of jalapeño blended together. It won’t be quite the same, but it captures a similar mild heat and bright flavor.

Want to make it vegetarian? Swap the chicken for thick slices of portobello mushrooms or firm tofu. The marinade still works beautifully, infusing your plant-based protein with smoky, zesty flavor.

For a citrusy twist, add orange juice or zest to the marinade. It complements the spices and adds a subtle sweetness that pairs beautifully with grilled meats.

You can also switch up the spices. Add a pinch of smoked paprika for a deeper flavor, or toss in a little coriander for a citrusy lift.

Don’t be afraid to make it your own. Once you’ve mastered the base recipe, the possibilities are endless. Whether you're tweaking the heat, swapping the protein, or using it in tacos or salads, this recipe adapts to whatever your table needs.

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