This Easy Peruvian Grilled Chicken is juicy and bursting with flavor! Marinated in a mix of spices, garlic, and lime, it’s perfect for summer nights or backyard parties.
I love serving it with fresh salad or rice. It’s such a hit that even the picky eaters will come back for seconds. Trust me, everyone will want your secret recipe! 🍽️
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken gives you juicy pieces with plenty of flavor. If you’re short on time, you can use bone-in chicken thighs or breasts, which grill nicely too.
Olive Oil: This adds a rich flavor and helps the spices stick to the chicken. If you need a substitute, avocado oil works well and has a higher smoke point.
Garlic: Fresh minced garlic is key for flavor. You can substitute garlic powder if needed, but fresh really enhances the dish.
Spices: Smoked paprika and ground cumin are vital for that unique flavor. If you don’t have smoked paprika, regular paprika can work, just without the smoky depth. You could also try chili powder for a different twist.
Cayenne Pepper: This is optional but adds a nice kick. If you’re not a fan of spicy, feel free to skip it or use paprika instead.
How Do I Achieve Perfectly Grilled Chicken?
Grilling chicken can be tricky, but here are some tips to get that delicious result:
- Start by marinating the chicken for at least 2 hours, or overnight if possible. This allows the flavors to penetrate deeply.
- Preheat your grill to medium-high heat to get that nice char. A well-heated grill prevents sticking.
- Place chicken skin-side down first. This helps the skin crisp up. Avoid moving it too much until it’s time to flip.
- Use a meat thermometer to check doneness. Chicken should reach an internal temperature of 165°F (74°C).
- Let it rest after grilling for about 5 minutes. This helps the juices redistribute for a juicier bite.
With these tips, you’ll serve up chicken that’s not only flavorful but also perfectly grilled every time!
Easy Peruvian Grilled Chicken
Ingredients You’ll Need:
- 1 whole chicken, cut into 4-6 large pieces (breasts, thighs, drumsticks)
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 1 tablespoon smoked paprika
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 1 teaspoon ground black pepper
- 1 teaspoon salt
- 2 tablespoons white vinegar or lime juice
- 1/2 teaspoon cayenne pepper (optional, for heat)
- Fresh lime wedges (for serving)
- Optional: Aji verde sauce or cilantro sauce for dipping
How Much Time Will You Need?
This recipe takes about 15 minutes of active prep time, and then you’ll need to marinate the chicken for at least 2 hours or overnight for the best flavor. Grilling time will take about 20-25 minutes, making this a delicious meal ready in no time!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, black pepper, salt, white vinegar (or lime juice), and cayenne pepper if you prefer a little heat. Mix everything well until it’s a consistent sauce.
2. Marinate the Chicken:
Take the chicken pieces and rub the marinade evenly over them. You can get in there with your hands to make sure each piece is coated nicely! Place the chicken in a zip-lock bag or a shallow dish, cover it, and pop it in the fridge for at least 2 hours. For an even better flavor, let it marinate overnight if you can!
3. Preheat the Grill:
Once you’re ready to cook, preheat your grill to medium-high heat. This ensures you get a nice char on your chicken.
4. Start Grilling:
Place the chicken pieces skin-side down on the grill. Cook for about 7-10 minutes until they get a beautiful char. Don’t forget to flip them! Once the skin is crispy, turn them over and grill for another 10-15 minutes, checking that the internal temperature reaches 165°F (74°C) for safe eating.
5. Let It Rest:
After grilling, take the chicken off and let it rest for about 5 minutes. This helps keep the meat juicy!
6. Serve and Enjoy:
Serve the grilled chicken hot with fresh lime wedges on the side. You can also offer aji verde sauce or cilantro sauce for dipping to enhance the flavors. Enjoy your delicious Peruvian grilled chicken!
This dish is a fantastic way to impress family and friends with rich, vibrant flavors that showcase the magic of Peruvian cuisine. Enjoy every delicious bite!
FAQ for Easy Peruvian Grilled Chicken
Can I Use Chicken Breasts Instead of a Whole Chicken?
Absolutely! Chicken breasts work great in this recipe. Just keep in mind that they may cook faster than the whole chicken, so start checking their internal temperature around 10-12 minutes on the grill.
What Can I Substitute for Olive Oil?
If you don’t have olive oil on hand, avocado oil or canola oil are excellent alternatives. They have a high smoke point and will not alter the flavor significantly.
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 2 hours, but overnight is ideal. This allows the spices to penetrate the meat for maximum flavor.
How Should I Store Leftovers?
Any leftover grilled chicken can be stored in an airtight container in the fridge for up to 3 days. To reheat, simply warm it in the microwave or on a skillet over low heat to maintain its juiciness.
