Delicious Peruvian Grilled Chicken

This Peruvian grilled chicken recipe transforms everyday chicken into a flavor-packed meal with its vibrant marinade of garlic, lime, and warm spices. The quick prep makes it perfect for weeknight dinners, yet the complex flavor profile feels special enough for weekend entertaining.

I first made this chicken for friends during a summer cookout, and it's become my signature dish when entertaining. The marinade works its magic quickly, making this recipe both convenient and impressive.

Ingredients

• Garlic cloves: Adds essential aromatic foundation and authentic flavor
• Olive oil: Helps distribute flavors and prevents sticking during cooking
• Lime juice: Provides brightness and helps tenderize the meat
• Soy sauce: Delivers umami depth and seasoning
• Honey: Balances the acidity with subtle sweetness
• Ground cumin: Gives earthy warmth essential to Peruvian flavor profile
• Oregano: Adds herbal notes that complement the spices perfectly
• Paprika: Provides color and mild smoky sweetness
• Ground annatto: Optional but adds authentic color and subtle peppery notes
• Cayenne: Brings customizable heat, look for fresh cayenne for best flavor
• Boneless chicken breasts or thighs: Works with either cut, select thighs for more flavor and moisture

Step-by-Step Instructions

Prepare the Marinade:

Combine garlic, olive oil, lime juice, soy sauce, honey, cumin, oregano, paprika, annatto if using, and cayenne in a bowl. Whisk thoroughly until the mixture becomes uniform and the honey is fully incorporated. This aromatic blend is the heart of the dish so take time to ensure everything is well mixed.

Marinate the Chicken:

Place chicken in the marinade, ensuring each piece is fully coated. Cover and refrigerate for at least 20 minutes, though overnight marination will develop deeper flavors. The acid in the lime juice works to tenderize while the spices infuse the meat. Turn the chicken occasionally if marinating for longer periods.

Grill to Perfection:

Remove chicken from marinade, allowing excess to drip off. Grill over medium high heat until the internal temperature reaches 165°F, about 2–8 minutes per side depending on thickness. Look for light char marks which indicate caramelization of the sugars in the marinade, adding another dimension of flavor.

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You Must Know

The soy sauce is my secret weapon in this recipe. While not traditionally Peruvian, it adds a savory depth that complements the spices beautifully. My family calls this "magic chicken" because the marinade transforms plain chicken into something truly special with minimal effort.

Serving Suggestions

For an authentic Peruvian experience, serve this chicken with aji verde, a creamy green sauce made with cilantro, jalapeños, and mayonnaise. The cooling sauce perfectly balances the warm spices in the chicken. Complete the meal with a side of fluffy white rice and a simple salad of sliced avocado, red onion, and lime juice.

Make It Traditional

For a more authentic flavor profile, replace the cayenne with aji panca paste, a Peruvian chile paste with fruity, smoky notes. You can find it in Latin American markets or online specialty stores. The deep burgundy paste adds color and a complex flavor that cayenne alone cannot replicate. Ground coriander makes another excellent addition, enhancing the earthy cumin with citrusy notes.

Cooking Alternatives

While grilling gives the best flavor and those coveted char marks, this chicken adapts beautifully to other cooking methods. For stovetop preparation, pan sear in a tablespoon of oil over medium high heat for 2–8 minutes per side until golden brown and cooked through. Alternatively, arrange the marinated chicken on a baking sheet and roast at 425°F for 15–20 minutes until juices run clear. The high heat mimics the caramelization you get from grilling.

Storage Tips

This chicken stores beautifully, making it perfect for meal prep. Refrigerate cooked chicken in an airtight container for up to 3 days. For best results when reheating, add a splash of water before microwaving to prevent drying out. The chicken also freezes well after cooking; simply thaw overnight in the refrigerator and gently reheat. Consider slicing before freezing for quicker thawing and more versatile use in salads and wraps.

Recipe Questions & Answers

→ How long should I marinate the chicken?

It's best to marinate the chicken for at least 20 minutes, but for deeper flavor, you can marinate it overnight in the fridge.

→ Can I cook this chicken without a grill?

Yes, you can pan sear the chicken over medium-high heat for 2-8 minutes per side or roast it in the oven at 425°F for 15-20 minutes.

→ What can I use instead of cayenne pepper?

You can replace cayenne with 1 teaspoon of aji panca paste, a more traditional Peruvian ingredient, or simply skip it if you prefer less heat.

→ What side dishes go well with this chicken?

This chicken pairs wonderfully with aji verde (Peruvian green sauce), roasted vegetables, or a simple salad.

→ Can I use chicken thighs instead of breasts?

Yes, boneless and skinless chicken thighs work well and remain juicy when grilled.