Description
This authentic Peruvian Grilled Chicken recipe features juicy, flavorful chicken marinated in a blend of lime juice, garlic, smoked paprika, and traditional Peruvian spices, then grilled to perfection. Ideal for a weekend barbeque or a tasty family dinner, the marinade infuses the chicken with a zesty and smoky flavor, making it tender and aromatic. Serve it garnished with fresh cilantro and lime wedges, and enjoy a deliciously vibrant South American classic.
Ingredients
Scale
Chicken
- 2 pounds boneless skinless chicken thighs or 1 whole spatchcocked chicken
Marinade
- 3 tablespoons olive oil
- 3 tablespoons lime juice
- 4 garlic cloves, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon kosher salt
- 1/2 teaspoon chili powder or aji amarillo paste
Garnish
- 1 tablespoon fresh chopped cilantro
- Lime wedges for serving
Instructions
- Prepare the marinade: In a large bowl, whisk together olive oil, lime juice, minced garlic, soy sauce, white vinegar, smoked paprika, ground cumin, dried oregano, black pepper, kosher salt, and chili powder or aji amarillo paste until thoroughly combined to create a flavorful marinade.
- Marinate the chicken: Add the chicken thighs or spatchcocked chicken to the bowl and coat each piece thoroughly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 2 hours to allow the flavors to infuse, ideally overnight for the best taste.
- Preheat the grill: When ready to cook, preheat your grill to medium-high heat. Lightly oil the grill grates to prevent sticking and promote even cooking.
- Grill the chicken: Remove the chicken from the marinade and place it on the prepared grill. Grill chicken thighs for 6 to 8 minutes per side until the surface is nicely charred and the internal temperature reaches 165°F. If using a whole spatchcocked chicken, grill for 35 to 45 minutes total, turning occasionally, until fully cooked.
- Rest the chicken: Transfer the grilled chicken to a plate and let it rest for 5 to 10 minutes to allow juices to redistribute, ensuring juicy and tender meat.
- Garnish and serve: Sprinkle chopped fresh cilantro over the chicken just before serving. Serve warm with lime wedges on the side for extra zest.
Notes
- Traditional Peruvian grilled chicken is often served with a green sauce made from cilantro, jalapeño, mayonnaise, and lime juice.
- Chicken thighs remain especially juicy on the grill but chicken breasts can also be used; note they require slightly less cooking time.
