Peruvian Grilled Chicken Recipe

There's something magical about the aroma of marinated Peruvian grilled chicken sizzling on a hot grill. The blend of bold spices, tangy citrus, and smoky char creates an irresistible combination that's perfect for any night of the week.

I first tasted this dish during a trip to a small Peruvian eatery tucked away in a quiet neighborhood. The flavors were unforgettable, and I knew I had to recreate it at home. Since then, it’s become one of our family's go-to meals — easy, affordable, and absolutely packed with flavor.

Let’s dive into why you’ll fall in love with this Peruvian grilled chicken.

Why You'll Love This Peruvian Grilled Chicken

Get ready to meet your new favorite grilling recipe. This Peruvian grilled chicken delivers restaurant-quality results right in your own backyard.

First and foremost, it’s shockingly simple to prepare. The marinade does all the heavy lifting, infusing the chicken with complex flavors overnight. Once marinated, all that’s left is a quick grill — perfect for busy weeknights or weekend cookouts.

It’s also incredibly budget-friendly. Using everyday pantry spices, fresh citrus, and affordable chicken thighs or drumsticks, you can feed a hungry family without breaking the bank.

Beyond being easy and affordable, this recipe is endlessly adaptable. Serve it with rice, roasted potatoes, or a crisp salad. It’s equally at home as the centerpiece for a casual family dinner or the star of your next backyard barbecue.

Finally, the flavors are truly out of this world. The balance of smoky, tangy, savory, and just a hint of heat makes every bite irresistible. Even picky eaters come back for seconds!

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

Ingredients Notes

The beauty of this Peruvian grilled chicken lies in its vibrant yet simple ingredient list. Every component works together to build layers of flavor that are far greater than the sum of their parts.

Chicken is, of course, the star of the show. I recommend using bone-in, skin-on chicken thighs or drumsticks. The dark meat stays juicy and tender during grilling, and the skin crisps up beautifully over the flames. You can also use boneless thighs for a quicker cooking time, though you’ll sacrifice a bit of that signature grilled texture.

Aji amarillo paste brings authentic Peruvian flavor to the marinade. This bright yellow chili paste offers a mild heat with fruity undertones. If you can't find it at your local market, it’s widely available online or at Latin grocery stores. In a pinch, you can substitute with a blend of mild chili paste and a dash of turmeric.

Fresh citrus is absolutely essential. A combination of lime and lemon juice not only tenderizes the chicken but also adds a bright, zesty note that cuts through the richness of the marinade. Be sure to use fresh-squeezed juice for the best flavor.

Spices and aromatics round out the marinade. Garlic, cumin, smoked paprika, oregano, and a touch of soy sauce create a savory, umami-packed base that penetrates deep into the chicken. Don’t skimp on the garlic — it’s a major player in building that crave-worthy flavor.

To make grilling easy and efficient, you’ll need a reliable grill (gas or charcoal), a pair of sturdy tongs, and a meat thermometer to ensure perfect doneness.

How To Make This Peruvian Grilled Chicken

Making this Peruvian grilled chicken is easier than you might expect, and the payoff is absolutely worth it. Let me guide you through the steps.

Start by preparing the marinade. In a large bowl, whisk together the aji amarillo paste, minced garlic, fresh lime and lemon juice, soy sauce, olive oil, cumin, smoked paprika, oregano, salt, and black pepper. The mixture should be smooth and deeply aromatic, with a vibrant orange hue.

Next, prepare your chicken. Pat the pieces dry with paper towels to help the marinade adhere better. Place the chicken in a large resealable bag or a non-reactive container. Pour the marinade over the chicken, ensuring every piece is well-coated. Seal and refrigerate for at least 4 hours, but overnight is ideal for maximum flavor.

When you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, arrange the coals for indirect heat to prevent flare-ups and burning. Lightly oil the grates to prevent sticking.

Place the marinated chicken on the grill, skin-side down first. Let it cook undisturbed for 5-7 minutes to develop a beautiful sear and char. Flip and continue cooking, turning occasionally, until the internal temperature reaches 165°F. Depending on the size of your pieces, total grilling time should be around 25-30 minutes.

Once cooked, transfer the chicken to a platter and let it rest for 5 minutes. This allows the juices to redistribute, ensuring moist, flavorful bites every time.

From start to finish, including marinating time, you’re looking at about 5-8 hours, most of which is hands-off. The result? Juicy, flavorful chicken that tastes like it came straight from a Peruvian rotisserie.

Storage Options

If you have leftovers, you’re in luck — this chicken stores wonderfully for future meals.

Allow the grilled chicken to cool completely before storing. Place it in an airtight container and refrigerate for up to 4 days. The flavors actually deepen as it rests, making leftovers just as enjoyable.

For longer storage, you can freeze the cooked chicken. Wrap each piece tightly in plastic wrap and then place in a freezer-safe bag or container. It will keep well for up to 3 months. Be sure to label with the date for easy reference.

When reheating refrigerated chicken, gently warm it in a 300°F oven for about 15-20 minutes, or until heated through. For frozen chicken, thaw overnight in the refrigerator before reheating using the same method. Avoid microwaving if possible, as it can dry out the meat.

Variations and Substitutions

One of the best things about this Peruvian grilled chicken is how adaptable it is to your preferences and pantry.

If you can't find aji amarillo paste, consider blending mild yellow peppers with a touch of chili powder and turmeric to mimic the flavor profile. While not exactly the same, it comes surprisingly close.

For a spicier kick, add a finely chopped jalapeño or a dash of cayenne pepper to the marinade. Adjust the heat level to suit your family’s tastes.

You can also experiment with different cuts of chicken. Boneless skinless breasts or thighs will cook faster and are great for quick weeknight meals, though you’ll miss some of that crispy grilled skin.

If you don’t have access to a grill, a hot cast-iron skillet or an oven broiler can yield excellent results. Just be sure to monitor closely to avoid burning the marinade’s sugars.

Feel free to play with the side dishes, too. This chicken pairs beautifully with cilantro rice, grilled vegetables, or a simple green salad for a lighter meal.

Don’t be afraid to make this recipe your own. The core flavors are forgiving and flexible, allowing you to adjust based on what’s available and what you’re craving.

Print