Peruvian Grilled Chicken Recipe

There's something irresistible about the smoky aroma of Peruvian grilled chicken sizzling on the grill. The meat is juicy and deeply flavorful, infused with a marinade of garlic, lime, spices, and a kiss of heat, all finished with a crispy, charred skin that’s simply crave-worthy.

this Recipe

I first fell in love with this dish after a visit to a small rotisserie spot tucked away in Lima. That unforgettable bite—tender, smoky chicken with hints of cumin and paprika—sent me on a mission to recreate it at home. This version is weeknight-friendly, bursting with bold flavors, and perfect for grilling season or anytime you’re craving something special.

Let’s dive into what makes this dish so irresistible.

Why You’ll Love This Peruvian Grilled Chicken

Get ready to fall hard for this bold and juicy chicken recipe. Peruvian grilled chicken isn’t just delicious—it’s a perfect marriage of savory, spicy, and citrusy flavors wrapped up in a meal that’s both healthy and deeply satisfying.

First, let’s talk about flavor. The marinade alone is a powerhouse—loaded with garlic, lime juice, soy sauce, and a blend of Peruvian-inspired spices like cumin, paprika, and oregano. It transforms everyday chicken into something extraordinary with very little effort.

Second, it’s surprisingly easy to make. With just a few pantry staples and a blender or food processor, the marinade comes together in minutes. After a good soak, the chicken hits the grill and practically cooks itself.

This recipe is also wonderfully budget-friendly. Chicken thighs or drumsticks are affordable and widely available, and the marinade ingredients are likely already in your kitchen.

And finally, it’s incredibly versatile. Serve it with rice, roasted potatoes, or a crisp salad. You can even slice the grilled chicken and tuck it into wraps or sandwiches for leftovers that never feel like an afterthought.

Ready to bring the bold flavors of Peru into your own backyard? Let’s take a closer look at what you’ll need.

Ingredients Notes

The magic of this Peruvian grilled chicken lies in its marinade—a robust blend that infuses the meat with layers of flavor. Each ingredient serves a purpose, contributing to that signature tangy, smoky, slightly spicy profile.

Chicken thighs are my top pick for this recipe. Their natural richness pairs beautifully with the bold marinade, and they stay juicy and tender on the grill. You can also use drumsticks or even a spatchcocked whole chicken if you’re feeding a crowd.

Garlic is a cornerstone of the marinade. Don’t be shy—this is one place where more is better. Fresh garlic gives the marinade its sharp, punchy base and deepens the overall flavor as the chicken grills.

Lime juice brings brightness and a subtle acidity that tenderizes the chicken while adding that fresh citrus kick. Always go for fresh-squeezed juice here; bottled just doesn’t offer the same zing.

Soy sauce adds an unexpected depth of umami and saltiness. It replaces the need for added salt and helps the exterior of the chicken caramelize beautifully on the grill.

Aji panca paste is a traditional Peruvian chili paste with a sweet, smoky flavor and very mild heat. If you can’t find it, a blend of smoked paprika and a dash of cayenne pepper makes a worthy substitute.

You’ll also want a blender or food processor to make the marinade silky-smooth. A charcoal grill gives the chicken its most authentic smoky finish, but a gas grill or grill pan works beautifully too.

How To Make This Peruvian Grilled Chicken

Creating this vibrant, flavor-packed dish is surprisingly simple—and it all starts with the marinade.

Start by preparing the marinade. In a blender or food processor, combine garlic, lime juice, soy sauce, olive oil, aji panca paste, and your spices—cumin, smoked paprika, oregano, and black pepper. Blend until smooth. The mixture should be thick, aromatic, and slightly reddish-brown.

Next, prepare your chicken. Pat it dry with paper towels to help the marinade stick, then place the pieces in a large zip-top bag or bowl. Pour the marinade over the chicken, making sure every piece is coated. Seal or cover and refrigerate for at least 6 hours, or overnight if you can—this step makes all the difference.

When you’re ready to grill, preheat your grill to medium-high heat. If you’re using charcoal, let the coals get white-hot and pile them on one side of the grill to create both direct and indirect heat zones. Remove the chicken from the marinade, letting excess drip off, and place it skin-side down over direct heat.

Grill the chicken for about 5-6 minutes per side, turning occasionally to avoid burning. Watch for those beautiful char marks and sizzling edges. Once it’s nicely browned, move the chicken to the cooler side of the grill to finish cooking through—about 15-20 minutes, depending on size.

Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F. Let it rest for 5-10 minutes before serving to lock in all those juices.

From start to finish, this recipe takes around 30 minutes of active time and 6-8 hours of marinating—perfect for prepping ahead and grilling when you're ready.

Storage Options

If you find yourself with leftovers (lucky you!), this Peruvian grilled chicken stores beautifully.

To refrigerate, let the chicken cool completely before placing it in an airtight container. It will stay fresh in the fridge for up to 4 days. For best results, store any accompanying sauces or sides separately.

To freeze, wrap the cooked chicken pieces individually in foil or freezer-safe bags, removing as much air as possible. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

Reheating is simple. For best flavor and texture, warm the chicken in a 350°F oven for 10-15 minutes, or until heated through. You can also reheat gently in a skillet over medium-low heat, covered, to preserve moisture.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to what you have on hand or your own flavor preferences.

If you’re not a fan of dark meat, feel free to use boneless, skinless chicken breasts. Just reduce the cooking time slightly and be careful not to overcook—they dry out faster than thighs.

For a spicier kick, add fresh jalapeño or aji amarillo paste to the marinade. These chilies add more heat and complexity without overwhelming the other flavors.

No grill? No problem. You can roast the marinated chicken in a 425°F oven for about 35-40 minutes or until golden and cooked through. Broil it for the last few minutes to get that delicious charred effect.

Want to go vegetarian? This marinade works wonders on portobello mushrooms, cauliflower steaks, or tofu. Just adjust the cooking method as needed and enjoy the same depth of flavor.

You can even use this marinade on shrimp or pork chops for a totally different protein twist—it’s that versatile. Don’t be afraid to experiment!

This Peruvian grilled chicken is sure to become a staple in your recipe rotation. Bold, juicy, and endlessly adaptable, it's one of those meals you’ll find yourself craving again and again.

Print