Peruvian Grilled Chicken, also known as “Pollo a la Brasa,” is a flavorful and juicy dish marinated with a blend of spices, garlic, lime juice, and Peruvian seasonings. This chicken is traditionally cooked over an open flame, but it can also be grilled or roasted in the oven for an equally delicious result.
Why You’ll Love This Recipe
- The marinade is packed with bold flavors, including cumin, paprika, and garlic.
- It is an easy-to-make dish that requires minimal hands-on time.
- The recipe is highly versatile, allowing you to grill, roast, or even cook in an air fryer.
- It pairs perfectly with a variety of sides such as rice, roasted potatoes, or fresh salad.
- A great meal for both casual family dinners and special gatherings.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- Whole chicken or bone-in chicken pieces
- Garlic cloves, minced
- Soy sauce
- Olive oil
- Lime juice
- Cumin
- Smoked paprika
- Oregano
- Black pepper
- Salt
- Aji amarillo paste (Peruvian yellow chili paste, optional)
Directions
- In a bowl, mix minced garlic, soy sauce, olive oil, lime juice, cumin, paprika, oregano, black pepper, salt, and aji amarillo paste.
- Coat the chicken thoroughly with the marinade, ensuring it is well-covered. Let it marinate for at least 4 hours or overnight for the best flavor.
- Preheat your grill to medium-high heat.
- Place the chicken on the grill, skin-side down, and cook for about 5-7 minutes per side.
- Lower the heat and continue grilling, turning occasionally, until the internal temperature reaches 165°F (75°C) for boneless cuts or 175°F (80°C) for bone-in pieces.
- Remove the chicken from the grill and let it rest for 5 minutes before serving.
Servings and Timing
- Servings: 4-6 people
- Preparation Time: 10 minutes
- Marination Time: 4 hours (or overnight)
- Cooking Time: 30-40 minutes
- Total Time: Approximately 4 hours 50 minutes
Variations
- Oven-Roasted Version: If you do not have a grill, bake the chicken at 400°F (200°C) for about 45-50 minutes, flipping halfway through.
- Air Fryer Option: Cook at 375°F (190°C) for about 25-30 minutes, turning once halfway through.
- Spicy Version: Increase the amount of aji amarillo paste or add red pepper flakes for extra heat.
- Herb-Infused: Add fresh cilantro or parsley to the marinade for additional freshness.
Storage/Reheating
- Storage: Store leftover chicken in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze cooked chicken in a sealed container for up to 3 months. Thaw in the refrigerator overnight before reheating.
- Reheating: Warm the chicken in the oven at 350°F (175°C) for 10-15 minutes or in a skillet over medium heat until heated through. Avoid microwaving to maintain crispiness.
FAQs
How long should I marinate Peruvian Grilled Chicken?
For the best flavor, marinate the chicken for at least 4 hours, but overnight is ideal.
Can I use boneless chicken for this recipe?
Yes, boneless chicken can be used, but it will cook faster than bone-in pieces. Adjust the grilling time accordingly.
What is aji amarillo paste, and where can I find it?
Aji amarillo paste is a Peruvian yellow chili paste with a slightly sweet and spicy flavor. It can be found in Latin grocery stores or online.
Can I make this dish without a grill?
Yes, you can bake the chicken in the oven or cook it in an air fryer for a similar result.
What are the best side dishes for Peruvian Grilled Chicken?
Popular sides include rice, roasted potatoes, fresh salad, or aji verde (Peruvian green sauce).
How do I get crispy skin on the grilled chicken?
Start cooking on high heat for a few minutes to crisp the skin, then lower the heat to cook through without burning.
Can I use this marinade for other meats?
Yes, the marinade works well with beef, pork, or even fish. Adjust the marination time based on the meat.
Is Peruvian Grilled Chicken spicy?
It is mildly spicy due to the aji amarillo paste, but you can adjust the spice level to your preference.
How do I know when the chicken is fully cooked?
Use a meat thermometer to check for an internal temperature of 165°F (75°C) for boneless cuts and 175°F (80°C) for bone-in chicken.
Can I prepare the marinade in advance?
Yes, you can make the marinade up to 3 days in advance and store it in the refrigerator until ready to use.
Conclusion
Peruvian Grilled Chicken is a delicious and flavorful dish that is easy to prepare and perfect for any occasion. With its bold spices and juicy texture, this recipe is sure to become a favorite. Whether grilled, roasted, or air-fried, it pairs well with a variety of sides and sauces. Try it today and enjoy the authentic taste of Peru!
Print
This Peruvian grilled chicken is juicy, smoky, and packed with bold spices, served with a vibrant green sauce that adds a fresh, zesty kick!
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: American
Ingredients
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 2 tbsp white vinegar
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp oregano
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp cayenne pepper
Instructions
- Marinate the chicken: Mix olive oil, vinegar, and spices. Coat chicken and marinate for at least 2 hours.
- Grill: Preheat grill to medium-high heat. Cook chicken for 6-8 minutes per side until fully cooked.
- Make the sauce: Blend all sauce ingredients until smooth.
- Serve: Drizzle green sauce over grilled chicken and enjoy
Notes
- Marinate overnight for even deeper flavor.
- Serve with rice, roasted potatoes, or a fresh salad.