Peruvian Grilled Chicken Recipe

There's something irresistible about the smoky, citrusy aroma of Peruvian Grilled Chicken sizzling on the grill. With its golden-brown, spice-rubbed skin and juicy interior, this dish delivers bold, complex flavors that feel like a summer celebration on a plate.

I first discovered this recipe after a trip to a small Peruvian rotisserie spot tucked in a quiet neighborhood. One bite of their pollo a la brasa, paired with that tangy green sauce, and I knew I had to recreate it at home. Since then, it's become a regular in our warm-weather rotation – a crowd-pleaser that's surprisingly easy to prepare and absolutely packed with flavor.

Whether you're firing up the grill for a weekend cookout or meal prepping for the week, this Peruvian Grilled Chicken is sure to impress. Let’s dive in!

Why You’ll Love This Peruvian Grilled Chicken

Get ready to fall in love with your new favorite grilled chicken recipe. Peruvian Grilled Chicken (or pollo a la brasa) offers big flavor with minimal effort – a win for any busy home cook.

First off, the marinade does all the heavy lifting. A zesty blend of garlic, lime, cumin, smoked paprika, and vinegar seeps deep into the chicken, giving it an unmistakable punch of flavor. All you need is a few minutes to blend it, then let time (or your fridge) do the rest.

It’s perfect for feeding a crowd without breaking the bank. Chicken thighs or a whole spatchcocked bird make it budget-friendly, while the marinade elevates even the humblest cuts into something restaurant-worthy.

You’ll also love how adaptable this recipe is. Don’t have a grill? Use a cast iron skillet or roast it in the oven. Want to keep it low-carb? Pair it with grilled veggies or a crisp salad. There’s room to make it your own.

And let’s not forget about that signature green sauce – aji verde. Creamy, herby, spicy, and bright, it’s the magic touch that takes this dish to the next level. Trust me, you’ll be spooning it over everything.

Ingredients Notes

The beauty of Peruvian Grilled Chicken lies in its dynamic marinade and how it infuses the meat with flavor from the inside out. The ingredients are simple, but together they create something extraordinary.

Chicken is the heart of this recipe. While you can use bone-in, skin-on thighs, drumsticks, or even a whole spatchcocked chicken, I recommend skin-on thighs for their perfect balance of flavor and tenderness. The skin crisps beautifully on the grill, locking in all those juices underneath.

Garlic brings a pungent kick that’s essential to the marinade. Use fresh cloves if you can – they’ll give you a more robust and aromatic result than pre-minced garlic. Six cloves might sound like a lot, but it mellows beautifully after grilling.

Soy sauce may not be traditional, but it's a secret weapon in many Peruvian-inspired marinades. It adds a rich, salty umami that balances the acidity of the lime juice and vinegar, creating depth without overpowering the chicken.

Aji panca paste is the soulful ingredient here. If you can find it at a Latin market or online, it’s absolutely worth it – smoky, slightly sweet, and mildly spicy. Can’t find it? A mix of smoked paprika and a touch of chipotle paste will do in a pinch.

Finally, you’ll need a grill – charcoal if you want that deep smoky flavor, but a gas grill works just fine. No grill? A hot cast iron skillet or broiler will also give you gorgeous caramelization and crispy skin.

How To Make This Peruvian Grilled Chicken

Making Peruvian Grilled Chicken is easier than you might expect, thanks to the marinade doing most of the work. Here’s how to bring it all together.

Start by preparing your marinade. In a blender or food processor, combine garlic, lime juice, olive oil, soy sauce, white vinegar, smoked paprika, ground cumin, oregano, aji panca paste, salt, and black pepper. Blend until smooth and fragrant. The result should be a deep reddish-brown mixture that smells both citrusy and earthy.

Place your chicken in a large bowl or zip-top bag, then pour the marinade over it, making sure every piece is well coated. Seal and refrigerate for at least 4 hours, but ideally overnight. The longer it sits, the more flavorful and tender the chicken becomes.

When you’re ready to cook, preheat your grill to medium-high heat. If using charcoal, set it up for two-zone cooking so you can sear over direct heat and finish over indirect. Remove the chicken from the marinade and let the excess drip off – you want it coated, not drenched.

Grill the chicken skin-side down first to get that beautiful char. Cook for about 6-7 minutes per side, moving to indirect heat if flare-ups occur. Use a meat thermometer to ensure the internal temp reaches 165°F. Let the chicken rest for a few minutes before serving.

While the chicken grills, whip up your aji verde. In a blender, combine cilantro, jalapeño, garlic, lime juice, mayonnaise, and olive oil. Blend until smooth and creamy. Taste and adjust the salt or spice to your liking.

From start to finish (excluding marinating time), this dish takes about 30 minutes to cook. The end result? Juicy, flavorful chicken with crispy edges and an herby, spicy sauce you’ll want to put on everything.

Storage Options

Leftovers? Lucky you. This chicken stores beautifully, making it ideal for meal prep or next-day lunches.

To refrigerate, place cooled chicken in an airtight container and store for up to 4 days. The flavor actually deepens over time, making it even better the next day.

If you want to freeze it, wrap each piece tightly in foil or plastic wrap, then transfer to a freezer-safe bag. It’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

The aji verde sauce can be stored separately in a sealed container in the fridge for up to 1 week. It’s great on sandwiches, tacos, or even eggs!

To reheat, warm the chicken gently in a 350°F oven for about 10–15 minutes, or until heated through. For crispier skin, reheat in a skillet over medium heat.

Variations and Substitutions

One of the best things about this recipe is how flexible it is. With just a few tweaks, you can make it your own.

If you're avoiding soy, you can swap the soy sauce for coconut aminos. It’ll still provide that deep umami flavor without the soy or added sodium.

Want to make it spicier? Add a bit of aji amarillo paste to the marinade or sauce. This Peruvian yellow chili adds heat with a slightly fruity undertone that complements the smoky chicken beautifully.

If you're out of lime juice, white wine vinegar or even lemon juice can do the trick. Just be sure to keep some kind of acid in the mix – it’s key to the flavor balance.

For a dairy-free aji verde, substitute the mayonnaise with dairy-free mayo or even avocado for a creamy, plant-based version.

Vegetarian? Try the same marinade on thick slices of portobello mushrooms, grilled tofu, or cauliflower steaks. It works wonders on vegetables too!

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