Peruvian Grilled Chicken: Smoky, Juicy, and Packed with Flavor

this Recipe

Thank you so much for stopping by today! If you’re here, you’re probably looking for a chicken recipe that goes beyond the basics—and wow, are you in for something special. This Peruvian Grilled Chicken recipe is anything but ordinary. It’s bold, it’s smoky, it’s juicy to the bone, and that marinade? Let’s just say your grill may never be the same again. It’s been a family favorite in our house for years, and I’m thrilled to finally share it with you.

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What Is Peruvian Grilled Chicken?

Peruvian Grilled Chicken, or Pollo a la Brasa, is a beloved staple of Peruvian cuisine. Traditionally roasted over open coals and served with vibrant sauces like aji verde (more on that later!), it’s known for its rich, garlicky marinade, crispy skin, and deeply flavorful meat. It’s a dish that combines simple ingredients with unforgettable results.

Why You’ll Fall in Love With This Recipe

• Flavor-packed: The marinade is everything—smoky, spicy, tangy, and just the right amount of earthy from the cumin.
• Super juicy: Thanks to a yogurt or vinegar base, this chicken stays moist even with high-heat grilling.
• Versatile: Perfect for summer BBQs, meal prep, or Sunday dinner. I’ve even used the leftovers in wraps and salads!
• Crowd-pleaser: Every time I make this, someone asks for the recipe. Every. Single. Time.

What Does Peruvian Grilled Chicken Taste Like?

Imagine chicken that’s smoky, garlicky, with a touch of spice and a zip of citrus. The skin crisps up beautifully on the grill, locking in juices and turning golden brown with just the right char. The marinade infuses every bite with flavor—it’s savory, slightly tangy, and has a wonderful depth thanks to spices like cumin, paprika, and oregano. It tastes like a celebration!

Benefits of Making Peruvian Grilled Chicken at Home

• Healthier than takeout
• Budget-friendly
• Meal prep-friendly
• Naturally gluten-free and easy to adapt

Ingredients for Peruvian Grilled Chicken

• 4 bone-in, skin-on chicken thighs (or your preferred cut)
• 3 tablespoons olive oil
• 3 tablespoons soy sauce (or coconut aminos)
• 2 tablespoons white vinegar or lime juice
• 1 tablespoon Dijon mustard
• 5 garlic cloves, minced
• 1 tablespoon smoked paprika
• 1 tablespoon ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• ½ teaspoon ground black pepper
• Optional: ½ teaspoon cayenne or Aji Amarillo paste for heat

Tools You’ll Need

• Grill (charcoal or gas)
• Large bowl or resealable bag for marinating
• Tongs
• Meat thermometer

Optional Additions and Substitutions

• Lemon juice instead of lime for brightness
• Add chopped cilantro to the marinade
• Skip or increase the heat depending on your taste
• Works with any chicken cut—just adjust cooking time

How to Make Peruvian Grilled Chicken

Step 1: Make the Marinade

In a large bowl, mix olive oil, soy sauce, vinegar or lime juice, mustard, garlic, smoked paprika, cumin, oregano, salt, pepper, and cayenne or chili paste (if using).

Step 2: Marinate the Chicken

Coat the chicken well in the marinade, cover, and refrigerate for at least 4 hours or overnight for best results.

Step 3: Preheat the Grill

Get your grill hot—medium-high heat (around 400°F). If you’re using charcoal, push the coals to one side for indirect heat.

Step 4: Grill the Chicken

Grill skin-side down over direct heat to sear (4–5 minutes), then move to indirect heat and cook until internal temperature reaches 165°F (about 20–25 minutes).

Step 5: Let It Rest

Remove from heat and let rest for 5–10 minutes before serving to lock in juices.

What to Serve With Peruvian Grilled Chicken

• Aji Verde (Peruvian green sauce)
• Crispy roasted potatoes or yuca fries
• Simple lime-dressed salad
• Grilled peppers, onions, or corn
• White rice with black beans or cilantro rice

Tips for the Juiciest, Most Flavorful Chicken

• Marinate overnight for best depth of flavor
• Start skin-side down for that charred, crispy goodness
• Use a thermometer so you never overcook
• Let it rest before slicing—it’s worth the wait!

Storage and Reheating

• Store leftovers in an airtight container in the fridge for up to 4 days
• Freeze for up to 2 months—thaw in the fridge overnight
• Reheat in a 325°F oven for 10–15 minutes or in a covered skillet with a splash of water

General Information

Peruvian Grilled Chicken was born in Lima but has become an international favorite. Traditionally slow-roasted on a spit, this home-grilled version still captures the heart of the original dish—right down to the crispy skin and fragrant, spice-laced aroma. Once you taste it, you’ll understand why it’s so beloved!

Frequently Asked Questions (FAQ)

Can I use boneless chicken breasts or thighs?
Yes! Reduce cooking time and watch closely to prevent drying out.

Is this spicy?
Only if you add cayenne or Aji Amarillo paste. It’s easy to keep mild if preferred.

Can I bake this instead of grilling?
Totally! Bake at 425°F for 30–35 minutes, then broil the last few minutes for crispy skin.

What if I don’t have a grill?
An oven or cast-iron skillet works great as an alternative.

Wrapping It Up

I promised you bold, smoky flavor—and this Peruvian Grilled Chicken delivers it in spades. It’s easy, unforgettable, and makes the kind of meal people talk about. Whether it’s the star of your weekend cookout or your meal prep MVP, it’s guaranteed to bring the flavor (and the compliments).

More Recipes You’ll Love

If you enjoyed this, don’t miss these reader-favorite dishes that bring big flavor to the table:

• 👉 Cranberry Orange Chicken – Sweet, tangy, and cozy with a hint of spice.
• 👉 Loaded Butterscotch Cheesecake – The rich, buttery dessert your next celebration is begging for.
• 👉 Coconut Curry Baked Cod – Creamy, aromatic, and done in 30 minutes!

Share Your Kitchen Creations!

Did you give this Peruvian Grilled Chicken a try? I would absolutely love to see your results!
Snap a photo and tag us on Pinterest — your creations inspire me and help others discover their next favorite recipe!

Nutritional Information (Approximate, per serving)

• Calories: 330
• Protein: 27g
• Fat: 23g
• Carbohydrates: 3g
• Fiber: 0.5g
• Sugar: 1g

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