Peruvian Grilled Chicken Recipe

There's something irresistible about the smoky, charred flavor of Peruvian Grilled Chicken sizzling on the grill. Infused with bold spices, zesty lime, and garlic, this juicy, golden-brown chicken is as vibrant in taste as it is in color.

this Recipe

The first time I made this dish was for a backyard barbecue, hoping to break out of the usual burger-and-hot-dog routine. It was an instant hit—guests were licking their fingers and begging for the recipe. The marinade does most of the heavy lifting, making this dish deceptively easy, perfect for both weeknight dinners and weekend gatherings.

With just a little prep and some time on the grill, you’ll have a show-stopping meal that pairs beautifully with everything from rice and beans to a crisp green salad.

Why You'll Love This Peruvian Grilled Chicken

Get ready to fire up the grill and transform simple chicken into something truly unforgettable. This Peruvian Grilled Chicken is a keeper for so many reasons.

First, it’s incredibly flavorful. The marinade blends garlic, lime juice, cumin, paprika, and aji amarillo paste into a bold, aromatic mix that soaks deep into the meat.

It’s also quick and easy. You can throw the marinade together in under 10 minutes, and after a few hours of marinating, the grill does the rest. Minimal hands-on time, maximum reward.

Budget-conscious? This one’s for you. Using bone-in, skin-on chicken thighs or drumsticks keeps costs low without sacrificing taste. Plus, these cuts stay super juicy on the grill.

And it’s naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions. You can also tweak the spice level to suit your family’s taste.

Once you try this, it’ll become your go-to recipe for impressing guests or treating yourself to something special without much fuss.

Ingredients Notes

The beauty of this Peruvian Grilled Chicken lies in its bold, vibrant marinade. Let’s talk about the core ingredients that bring this dish to life.

Chicken thighs and drumsticks are ideal for this recipe. Their higher fat content keeps them moist on the grill, and the skin crisps up beautifully. You can use a whole cut-up chicken, but thighs and drumsticks give the best balance of flavor and ease.

Aji amarillo paste is a star ingredient in Peruvian cuisine. This yellow chili paste adds a fruity, moderate heat that’s hard to replicate. You can find it in Latin markets or online, but in a pinch, you can substitute with a mix of yellow bell pepper and a dash of hot sauce.

Fresh lime juice brightens the entire dish. It not only tenderizes the meat but also balances the richness of the spices. Don’t substitute with bottled juice—you want that fresh zing.

Garlic and cumin work together to build a deep savory base. Combined with smoked paprika and oregano, they create that unmistakable aroma and taste you expect from this dish.

You’ll also need a blender or food processor to get the marinade silky smooth. And for grilling, a charcoal grill is traditional, but a gas grill or even a grill pan will still give you excellent results.

How To Make This Peruvian Grilled Chicken

Creating this flavorful chicken is all about the marinade. Once that’s done, the cooking part is a breeze.

Start by making the marinade. In a blender, combine aji amarillo paste, garlic cloves, lime juice, olive oil, cumin, smoked paprika, oregano, salt, pepper, and a splash of soy sauce. Blend until smooth. The mixture should be thick and aromatic, with a vibrant yellow-orange hue.

Place your chicken pieces in a large bowl or zip-top bag and pour the marinade over them. Make sure each piece is well-coated. Seal and refrigerate for at least 4 hours, preferably overnight. This gives the flavors time to really penetrate the meat.

When you're ready to cook, preheat your grill to medium-high heat. If using charcoal, let the coals ash over for even heat. Lightly oil the grates to prevent sticking.

Place the chicken skin-side down on the grill and cook for about 6-7 minutes per side. You’re looking for nice grill marks and crispy skin. Move pieces to indirect heat if they start to char too quickly. Use a meat thermometer to check for doneness—you're aiming for 165°F at the thickest part.

Once cooked, let the chicken rest for 5 minutes before serving. This keeps all the juices inside and ensures every bite is tender and flavorful.

The whole process takes about 30 minutes of active cooking time. With marinating included, plan ahead—but trust me, it’s worth the wait.

Storage Options

If you find yourself with leftovers (though that’s rare!), this chicken stores beautifully.

Allow any remaining chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. The flavor actually intensifies after a day, making it great for meal prep.

For longer storage, freeze the grilled chicken pieces in a single layer on a baking sheet. Once frozen, transfer them to a freezer-safe bag or container. They’ll keep well for up to 2 months.

When reheating, use the oven or air fryer to help maintain the crisp skin. Warm at 350°F for 10–15 minutes, or until heated through. Avoid the microwave if you want to keep that delicious texture.

Variations and Substitutions

One of the best things about this dish is how adaptable it is.

If you can’t find aji amarillo paste, try blending a yellow bell pepper with a teaspoon of hot sauce and a pinch of sugar. It won’t be exactly the same, but it gets close.

Want to make it spicier? Add a chopped jalapeño or extra chili paste to the marinade. For a milder version, use sweet paprika instead of smoked, and reduce or omit the chili.

Boneless, skinless chicken thighs also work well if you’re short on time. They cook faster and still stay juicy, although you’ll miss out on the crispy skin.

You can even roast the chicken in the oven if grilling isn’t an option. Just bake at 425°F for 35–40 minutes, flipping halfway through for even browning.

Feel free to experiment and make this recipe your own. Whether you’re cooking for two or a crowd, this Peruvian Grilled Chicken is a flavorful crowd-pleaser that never gets old.

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