Peruvian Grilled Chicken Recipe

There's nothing quite like the smoky aroma of Peruvian Grilled Chicken sizzling over hot coals. The skin crisps up beautifully while the inside stays juicy and packed with flavor, thanks to a zesty marinade infused with garlic, lime, and warm spices.

this Recipes

I first tried this dish at a small family-run spot tucked away in Lima. I couldn’t get enough of the deep, complex flavors, and once I recreated it at home, it became a backyard grilling staple—easy, economical, and absolutely mouthwatering. If you’re looking to shake up your usual grilled chicken routine, this recipe is the perfect way to do it.

Let’s dive into what makes this chicken a must-try.

Why You'll Love This Peruvian Grilled Chicken

Get ready to impress your taste buds and anyone lucky enough to sit at your table. This Peruvian Grilled Chicken hits all the high notes—bold flavor, tender texture, and just the right amount of spice.

First and foremost, this recipe is bursting with vibrant, bold flavors. The marinade combines fresh lime juice, garlic, smoked paprika, and cumin, soaking into the chicken and delivering an unforgettable taste in every bite.

It's surprisingly easy to make. With just a quick blitz of marinade ingredients in a blender and some time to let the flavors mingle, you're mostly hands-off until it's time to grill.

This dish is also incredibly budget-friendly. Using bone-in, skin-on chicken—like thighs or leg quarters—keeps costs low while delivering maximum juiciness and flavor.

And don’t forget how versatile it is. Serve it with rice, salad, grilled veggies, or a side of spicy green sauce for a complete meal that can adapt to whatever’s in your fridge or pantry.

Once you try it, you’ll be making this again and again.

Ingredients Notes

The secret to this unforgettable chicken lies in the marinade. Each ingredient plays a unique role in bringing out that crave-worthy, smoky-savory flavor.

Chicken is the star of the show, and for this recipe, I recommend using bone-in, skin-on chicken thighs or leg quarters. They’re juicy, flavorful, and perfect for grilling. While you can use breasts if you prefer, they won’t stay as moist during cooking.

The marinade base starts with fresh lime juice and white vinegar. These ingredients help tenderize the meat while adding a zippy brightness that balances the deeper spices. Lime juice especially gives the chicken its signature tang.

Garlic and spices round out the flavor profile. You’ll want plenty of fresh garlic cloves, along with smoked paprika, ground cumin, oregano, and black pepper. These give the marinade its warm, earthy character. For extra depth, a little soy sauce adds umami, while olive oil ensures the flavors stick to the chicken.

A small amount of sugar or honey balances out the acidity and spice. Don’t skip this—it makes the flavors pop and helps the chicken caramelize beautifully on the grill.

No fancy tools are required—just a blender or food processor to make the marinade, and either a charcoal or gas grill. A meat thermometer can also help you cook the chicken to juicy perfection without drying it out.

How To Make This Peruvian Grilled Chicken

Making this flavorful chicken is easier than you'd think—and the results are absolutely worth the short wait while it marinates.

Start by preparing the marinade. In a blender or food processor, combine lime juice, white vinegar, olive oil, soy sauce, garlic cloves, smoked paprika, ground cumin, oregano, black pepper, and a touch of sugar or honey. Blend until completely smooth. You’ll notice the aroma is already rich and complex—almost like you can taste it already.

Next, pat your chicken pieces dry with paper towels. This helps the marinade stick better and promotes crispier skin. Place the chicken in a large zip-top bag or a bowl, and pour the marinade over it. Make sure every piece is well-coated, then seal or cover and refrigerate. Ideally, you want the chicken to marinate for at least 4 hours, but overnight is best for maximum flavor.

When you're ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, bank the coals to one side to create both direct and indirect heat zones. This lets you sear the chicken and then finish it slowly without burning.

Place the chicken skin-side down over direct heat. Let it sear for about 4–5 minutes, until the skin is crisp and nicely charred. Then move the pieces to the cooler side of the grill, close the lid, and let them cook through. It should take about 25–30 minutes total, depending on the size of the pieces.

Use a meat thermometer to ensure your chicken reaches an internal temperature of 165°F. Once done, let the chicken rest for about 5 minutes before serving. This helps lock in the juices and keeps every bite moist and flavorful.

From start to finish (including marinade time), you’re looking at a few minutes of prep and about 30 minutes on the grill. It’s the perfect dish to prep ahead and then enjoy with minimal effort.

Storage Options

Got leftovers? Lucky you—Peruvian Grilled Chicken stores beautifully and tastes just as good the next day.

Refrigerate any leftovers in an airtight container. The chicken will stay fresh for up to 4 days in the fridge. Be sure to let it cool completely before storing to avoid condensation in the container.

You can also freeze the cooked chicken. Wrap pieces individually in foil or plastic wrap, then place them in a freezer-safe bag or container. They’ll keep well for up to 3 months. Thaw overnight in the refrigerator before reheating.

To reheat, avoid the microwave if you can. Instead, use a low oven (around 300°F) and bake for 15–20 minutes until heated through. This method helps maintain that crispy skin and juicy interior.

It’s also great served cold or sliced into a wrap or salad the next day—no reheating required!

Variations and Substitutions

One of the best things about this recipe is how adaptable it is. With just a few tweaks, you can make it suit your tastes, your pantry, or your mood.

If you prefer milder flavors, reduce the amount of garlic or paprika slightly. On the other hand, if you love heat, add a chopped aji amarillo or a pinch of cayenne pepper to the marinade for a spicy kick.

Want a citrus twist? Swap lime juice for orange juice for a slightly sweeter, rounder flavor profile. It’s a great variation if you're serving this with grilled pineapple or a tropical salad.

For a lower-sodium version, use low-sodium soy sauce or replace it entirely with a mix of extra lime juice and a bit more olive oil. You’ll still get that great depth of flavor without overdoing the salt.

Don’t have a grill? No problem. You can roast the chicken in the oven at 425°F for about 35–40 minutes, or until the skin is crisp and the chicken is cooked through. A quick broil at the end mimics the char you’d get from grilling.

Feel free to experiment. Once you’ve got the base marinade down, the variations are endless—and always delicious.

Print