Name: Peruvian Grilled Chicken Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 3.5–4 lbs), spatchcocked; 3 tbsp olive oil; 3 tbsp soy sauce; 2 tbsp lime juice; 1 tbsp white vinegar; 1 tbsp paprika; 1 tbsp ground cumin; 1 tbsp garlic, minced; 2 tsp salt; 1 tsp black pepper; 1 tsp oregano; ½ tsp cayenne pepper (optional for heat)

There's something irresistible about the smell of marinated chicken sizzling on a hot grill, especially when it's packed with bold spices and zesty citrus like in this Peruvian Grilled Chicken. The crispy, charred skin gives way to juicy, flavor-packed meat that practically melts in your mouth — it’s the kind of meal that turns an ordinary evening into something special.

I first tried Peruvian grilled chicken at a small roadside spot while traveling, and I’ve been hooked ever since. That smoky, peppery, tangy taste stayed with me until I came up with this homemade version — and now, it’s become a weekend favorite in our house. It’s fast, affordable, and easy enough for weeknights, yet impressive enough for guests. Let’s dive into what makes this dish so irresistible.

Why You'll Love This Peruvian Grilled Chicken

Get ready to elevate your grilling game. This Peruvian Grilled Chicken recipe is not only packed with flavor — it’s also one of the easiest ways to bring global cuisine into your kitchen (or backyard) without much fuss.

First, the flavor is out of this world. A vibrant marinade made with garlic, lime juice, cumin, paprika, and aji amarillo paste infuses the chicken with depth and heat. It’s zesty, smoky, and savory with just the right amount of spice.

Second, it’s shockingly easy to make. The marinade does all the heavy lifting. Once the chicken has soaked up all that goodness, it goes straight onto the grill and cooks up in under 30 minutes. Perfect for a last-minute dinner or an easy weekend feast.

This recipe is also budget-friendly. Chicken thighs are affordable and full of flavor. You don’t need fancy ingredients — just a few pantry staples and a lime or two. The result tastes gourmet without the price tag.

And finally, it’s perfect for meal prep or entertaining. Make a big batch and serve it with rice, roasted potatoes, or a crisp green salad. It’s great hot off the grill or chilled for lunch the next day.

Now let’s take a closer look at the ingredients that make this dish sing.

Ingredients Notes

The beauty of this Peruvian Grilled Chicken lies in its marinade — a robust mix of bold, balanced flavors that penetrate the meat and give it irresistible depth. Each ingredient plays a specific role in achieving the perfect bite.

Chicken thighs are the star here. I prefer using bone-in, skin-on thighs because they stay juicy and absorb the marinade beautifully, while the skin crisps up nicely on the grill. You can use boneless or even chicken breasts in a pinch, but the flavor and texture are best with thighs.

Aji amarillo paste is the heart of the marinade. This traditional Peruvian chili paste brings a unique, slightly fruity heat that’s hard to replicate. It’s not overly spicy but adds a depth that’s unmistakably Peruvian. You can usually find it in Latin markets or online.

Fresh garlic and lime juice add brightness and punch. The garlic gives a rich, savory base while the lime juice adds acidity that helps tenderize the chicken and balance the richness of the other spices.

Spices like cumin, smoked paprika, and oregano round out the marinade with earthy, smoky, and herbal notes. These are pantry staples, but when combined with the chili paste and lime, they become something extraordinary.

You’ll need a good blender or food processor to make the marinade smooth and emulsified. And if you're grilling indoors, a grill pan or cast-iron skillet works great — but if you have an outdoor grill, fire it up for the best results.

How To Make This Peruvian Grilled Chicken

Making this chicken is a simple process that relies more on marinating time than hands-on cooking. Once your marinade is ready, the rest practically takes care of itself.

Start by making the marinade. Combine garlic, lime juice, olive oil, aji amarillo paste, cumin, paprika, oregano, salt, and pepper in a blender or food processor. Blend until the mixture is smooth and well combined — it should smell zesty and savory with a bit of heat.

Place your chicken thighs in a large zip-top bag or bowl and pour the marinade over them. Make sure every piece is coated thoroughly. Seal the bag or cover the bowl and refrigerate for at least 4 hours — overnight is best if you have the time. The longer it sits, the more flavor it soaks in.

When you’re ready to cook, preheat your grill to medium-high heat. Brush the grates with oil to prevent sticking. Remove the chicken from the marinade, letting the excess drip off. Place the chicken skin-side down on the grill and let it sear for 5-6 minutes without moving it.

Flip the chicken and lower the heat slightly. Cover the grill and cook for another 10-15 minutes, or until the internal temperature reaches 165°F. You’ll know it’s done when the juices run clear and the skin is beautifully crisp and charred in spots.

Let the chicken rest for about 5 minutes before serving. This helps lock in the juices so every bite is moist and flavorful. The total time, from prep to plate, is about 30 minutes of active cooking and a few hours of passive marinating.

Storage Options

Leftover Peruvian grilled chicken stores beautifully, making it perfect for meal prep or easy lunches.

For short-term storage, place cooled chicken in an airtight container and store it in the refrigerator for up to 4 days. It’s great sliced cold over salads or reheated for tacos and bowls.

To freeze, wrap each piece individually in foil or plastic wrap, then place them in a freezer-safe bag or container. Freeze for up to 2 months. Thaw in the fridge overnight before reheating.

To reheat, warm the chicken in a 350°F oven for 10-15 minutes, or until heated through. You can also reheat in a skillet over medium heat, covering with a lid to keep it from drying out.

Variations and Substitutions

One of the best things about this recipe is how flexible it can be. Whether you're working with what's in your pantry or want to put your own spin on it, there are plenty of ways to adapt it.

If you can't find aji amarillo paste, you can substitute with a mix of yellow bell pepper and a mild chili paste like sambal oelek or even a bit of sriracha. It won’t be the same, but it’ll still bring a nice balance of sweetness and heat.

You can swap chicken thighs for chicken breasts if you prefer leaner meat. Just be careful not to overcook them, as breasts dry out more quickly on the grill.

Try marinating and grilling other proteins like pork chops, shrimp, or even tofu using the same marinade. It works beautifully across different ingredients and brings that unmistakable Peruvian flavor to any dish.

To make it dairy-free and paleo-friendly, just stick with the original ingredients — there’s no need for butter, cream, or cheese here. It’s naturally gluten-free and can be made Whole30-friendly with a few tweaks to store-bought sauces.

Don’t be afraid to experiment. Add a splash of soy sauce for an umami kick, toss in some cilantro for freshness, or finish with a drizzle of crema or a squeeze of extra lime for brightness.

Once you try this Peruvian Grilled Chicken, it’s bound to earn a permanent spot in your rotation. It’s bold, vibrant, and just plain delicious — and that’s what makes it such a joy to cook and share.