Table of Contents
Introduction
The first time I tasted authentic Peruvian grilled chicken, I was sitting at a small family run restaurant in Miami’s Little Havana. The smoky aroma hit me before the plate even arrived, and that first bite juicy chicken with crispy, spice laden skin literally stopped conversation at our table. I’ve been obsessed with recreating that perfect Peruvian grilled chicken ever since.
After countless attempts in my backyard and kitchen, I’ve finally nailed a recipe that brings those vibrant Peruvian flavors right to your home. What makes this Peruvian grilled chicken (or “Pollo a la Brasa” as it’s traditionally known) so special isn’t just the unique spice blend, but the simple five-step process that guarantees juicy meat and that signature crispy skin every single time.
Unlike other grilled chicken recipes you might find online, this version balances authentic Peruvian flavors with ingredients you can actually find at your local grocery store. Whether you’re cooking for a casual family dinner or impressing guests at your next backyard gathering, this Peruvian grilled chicken recipe delivers restaurant quality results without requiring culinary school training.
Why This Peruvian Grilled Chicken Is a Must Try
- Incredibly Flavorful: The marinade combines citrus, herbs, and spices that infuse every bite with mouthwatering Peruvian flavor
- Perfectly Juicy: My special marinating technique ensures the chicken stays tender and juicy, even if you slightly overcook it
- Crispy Skin: Learn the secret to achieving that crackling, herb infused skin that’s the hallmark of authentic Peruvian grilled chicken
- Complete Meal: Includes recipes for traditional green sauce and simple sides for a complete Peruvian feast
- Make Ahead Friendly: Prep the marinade and chicken up to 24 hours in advance for easy entertaining
- Versatile Cooking Methods: Master techniques for both outdoor grilling and oven roasting with equally delicious results
- Budget Friendly: Whole chickens or chicken parts are economical ways to feed a family with gourmet results
Ingredients Breakdown & Substitutions
For the Peruvian Grilled Chicken:
| Ingredient | Why It’s Important | Substitutions |
|---|---|---|
| 1 whole chicken (3-4 lbs), spatchcocked | Spatchcocking ensures even cooking | Chicken quarters or 8 pieces of chicken (mix of thighs and breasts) |
| 6 cloves garlic | Provides essential aromatic base | 1 tablespoon garlic powder in a pinch |
| 2 tablespoons aji amarillo paste | Authentic Peruvian pepper flavor | 1 tablespoon paprika + ¼ teaspoon cayenne |
| 3 tablespoons lime juice | Tenderizes and brightens flavors | Lemon juice or white vinegar |
| 2 tablespoons olive oil | Helps spices adhere and crisp skin | Avocado oil or melted butter |
| 1 tablespoon cumin | Earthy undertone essential to Peruvian flavor | Ground coriander (use half the amount) |
| 1 tablespoon paprika | Color and mild pepper flavor | Smoked paprika for a smokier taste |
| 1 tablespoon dried oregano | Herbal notes | Italian seasoning or 1 teaspoon fresh thyme |
| 1 tablespoon soy sauce | Adds umami depth and helps with browning | Coconut aminos for gluten-free option |
| 1 teaspoon black pepper | Spice foundation | White pepper works too |
| 1 tablespoon brown sugar | Helps with caramelization | Honey or maple syrup |
For the Green Sauce (Aji Verde):
| Ingredient | Why It’s Important | Substitutions |
|---|---|---|
| 1 cup cilantro leaves and stems | Traditional flavor base | Half cilantro, half parsley for milder flavor |
| 2 jalapeños, seeded | Heat element | 1 serrano pepper or ¼ teaspoon cayenne |
| 2 cloves garlic | Aromatic foundation | ½ teaspoon garlic powder |
| ½ cup mayonnaise | Creamy base | Greek yogurt for a lighter version |
| 2 tablespoons lime juice | Acidity to balance | Lemon juice or white vinegar |
| 1 tablespoon olive oil | Smoothness and flavor | Any neutral oil |
| Salt to taste | Flavor enhancement | Garlic salt (reduce regular salt) |
Step by Step Instructions with Expert Tips
Step 1: Prepare the Chicken
Spatchcock the chicken: Place chicken breast side down and use kitchen shears to cut along both sides of the backbone to remove it. Flip chicken over and press down on the breastbone to flatten it. Pro tip: Save the backbone in your freezer for homemade chicken stock later.
Make shallow cuts in the chicken: Using a sharp knife, make small slits in the chicken skin and meat, especially in thicker parts of the breast and thighs. This allows the marinade to penetrate deeper for more flavor and even cooking.
Pat the chicken dry: Use paper towels to thoroughly dry the chicken. This is crucial for getting crispy skin moisture is the enemy of crispiness!
Step 2: Mix the Marinade
Blend the marinade ingredients: In a food processor, combine garlic, aji amarillo paste, lime juice, olive oil, cumin, paprika, oregano, soy sauce, black pepper, and brown sugar. Process until smooth, about 30 seconds.
Taste and adjust: Before applying to the chicken, taste a tiny bit of the marinade. It should be bold and flavorful with a good balance of salty, spicy, and tangy. Remember, the flavor will mellow slightly when cooked, so it should taste slightly stronger than you want the final product.
Step 3: Marinate the Chicken
Apply the marinade: Rub about ¾ of the marinade all over the chicken, including under the skin and inside the cavity. Reserve the remaining marinade for basting.
Marinate properly: Place the chicken in a large ziplock bag or covered container and refrigerate for at least 4 hours, preferably overnight. If you’re short on time, even 1 hour will impart good flavor, but the longer marinade time creates much more tender, flavorful results.
Bring to room temperature: Remove the chicken from the refrigerator 30-45 minutes before cooking to allow it to come to room temperature. This ensures more even cooking and juicier results.
Step 4: Grill the Chicken
Prepare your grill: Set up your grill for indirect heat cooking with the temperature around 350-375°F. For gas grills, turn one side on high and leave the other off. For charcoal, pile coals on one side.
Oil the grates: Clean and oil your grill grates to prevent sticking. I like to dip a paper towel in vegetable oil and use tongs to rub it over the grates.
Start skin side up: Place the chicken skin side up on the cooler side of the grill, close the lid, and cook for about 30 minutes.
Flip and finish: Flip the chicken to skin-side down and move to the direct heat side. Cook for another 15-20 minutes, basting occasionally with the reserved marinade, until the chicken reaches 165°F in the thickest part of the thigh. If the skin starts to burn, move it back to the cooler side.
Rest before serving: Remove chicken from grill and let it rest, tented with foil, for 10-15 minutes before carving. This crucial step allows juices to redistribute throughout the meat.
Alternative: Oven Method
Preheat oven to 425°F: Position a rack in the middle of the oven.
Prepare a baking sheet: Line a rimmed baking sheet with foil or parchment and place a wire rack on top. The elevated rack allows air to circulate around the chicken for crispier skin.
Roast the chicken: Place marinated chicken skin-side up on the rack and roast for 35-45 minutes, basting halfway through, until the internal temperature reaches 165°F in the thickest part of the thigh.
Step 5: Make the Green Sauce
Blend sauce ingredients: While the chicken rests, combine all green sauce ingredients in a blender or food processor. Blend until smooth, about 1 minute.
Adjust consistency: If the sauce is too thick, add a tablespoon of water or lime juice at a time until it reaches desired consistency. The sauce should be pourable but thick enough to coat the back of a spoon.
Taste and season: Adjust salt and lime juice as needed. For best flavor, let the sauce sit for at least 30 minutes before serving to allow flavors to meld.
Storage, Make Ahead & Freezing Tips
Refrigerate leftovers: Store cooled leftover chicken in an airtight container for up to 4 days. I recommend storing the green sauce separately.
Reheat properly: For the juiciest results, reheat chicken in a 300°F oven until warmed through, about 15-20 minutes. Microwaving tends to dry out the chicken.
Make-ahead marinade: The marinade can be prepared up to 3 days in advance and stored in an airtight container in the refrigerator
Freeze uncooked marinated chicken: Place the chicken and marinade in a freezer bag, remove all air, and freeze for up to 3 months. Thaw completely in the refrigerator before cooking.
Green sauce storage: The green sauce will keep in an airtight container in the refrigerator for up to 5 days. It may separate slightly just give it a quick stir before using.
Meal prep option: Shred leftover chicken and portion with rice and vegetables for easy lunch prep. The green sauce makes an excellent salad dressing when thinned with a little more lime juice!
Creative Variations & Serving Ideas
Variation Ideas:
Peruvian Chicken Skewers: Cut chicken into cubes before marinating, then thread onto skewers for quicker cooking and easy serving at parties.
Spicy Version: Add 1-2 seeded fresh habaneros to the marinade for heat lovers.
Citrus Twist: Substitute orange juice for half of the lime juice for a sweeter profile.
Herb-Forward: Add ¼ cup fresh cilantro and 2 tablespoons fresh oregano to the marinade for brighter, more herbaceous notes.
Beer-Infused: Replace half the lime juice with dark beer for a malty depth.
Traditional Peruvian Sides:
Crispy Yuca Fries: Serve with the green sauce for dipping.
Yellow Rice (Arroz Amarillo): Made with turmeric or annatto for that signature color.
Simple Salad: Sliced avocado, tomato, and red onion with a lime vinaigrette.
Cancha (Toasted Corn Kernels): A crunchy Peruvian snack that pairs perfectly with the chicken.
Solterito: A refreshing corn and bean salad with queso fresco.
Nutrition Value
| Nutrient | Amount (Per Serving, ¼ Chicken) |
|---|---|
| Calories | 385 |
| Protein | 42g |
| Carbohydrates | 6g |
| Fat | 22g (6g saturated) |
| Fiber | 1g |
| Sugar | 2g |
| Vitamin A | 15% daily value |
| Vitamin C | 20% daily value |
| Iron | 10% daily value |
Nutrition values calculated using the USDA Food Database and recipe analysis software. Values are approximate and may vary based on specific ingredients and portion sizes.
If you enjoyed this recipe, you might also like :
Cilantro Lime Chicken Salad with Mango Avocado Salsa
Buffalo Chicken Crock Pot
Alfredo Crock Pot Chicken
Expert Tips
Don’t rush the marinade: While it’s tempting to cook immediately, those extra hours of marinating make a dramatic difference in flavor penetration.
Temperature is key: Always use a meat thermometer for perfectly cooked chicken. The thigh should register 165°F, but I often pull it at 160°F as it will continue cooking while resting.
Watch for flare-ups: The sugar and oil in the marinade can cause flames on a grill. Keep a spray bottle of water handy to tame any flare ups.
Rest before carving: This might be the hardest part, but allowing the chicken to rest for 10-15 minutes keeps it juicier by giving the proteins time to relax and reabsorb liquids.
The secret to crispy skin: Make sure your chicken is thoroughly patted dry before applying marinade, and don’t oversaturate the skin with marinade.
Even thickness matters: When spatchcocking, press firmly on the breastbone to ensure the chicken lies flat. This ensures even cooking between white and dark meat.
FAQs
How do I spatchcock a chicken if I’ve never done it before?
Spatchcocking sounds fancy but it’s actually simple! Place your chicken breast-side down on a cutting board. Using kitchen shears, cut along both sides of the backbone to remove it completely. Flip the chicken over and press firmly on the breastbone to flatten it. If you’re intimidated, ask your butcher to do it for you, or simply use chicken pieces instead.
Can I make Peruvian grilled chicken without aji amarillo paste?
Absolutely! While aji amarillo gives authentic Peruvian flavor, you can substitute with 1 tablespoon paprika mixed with ¼ teaspoon cayenne pepper. The flavor profile will be slightly different but still delicious.
How spicy is this Peruvian grilled chicken recipe?
As written, this recipe has a mild to medium heat level that most people find enjoyable. The spice comes primarily from the aji amarillo paste and the green sauce. For a milder version, reduce or omit the jalapeños in the green sauce. For more heat, add a habanero to the marinade.
Can I use boneless skinless chicken breasts instead?
Yes, but you’ll need to adjust cooking time significantly as they cook much faster. Boneless breasts will take about 6-8 minutes per side on the grill. Also, without the skin and bones, they won’t be as flavorful or juicy, so I recommend marinating them for the full 24 hours.
Is the green sauce essential?
While the chicken is delicious on its own, the green sauce (aji verde) is a traditional component that balances and complements the flavors. Most Peruvian chicken restaurants consider it an essential part of the meal. It adds a creamy, spicy, herb forward element that elevates the entire dish.
Can I make this recipe ahead for a party?
Definitely! In fact, this is one of my go-to party recipes. Marinate the chicken overnight, and make the green sauce a day ahead (it actually improves with time). You can grill or roast the chicken right before guests arrive and let it rest while you set up. It’s even delicious at room temperature.
Conclusion
There’s something magical about the way Peruvian grilled chicken brings people together around a table. From the first sizzle on the grill to the moment everyone falls silent, too busy enjoying each flavorful bite to speak, this dish creates memories.
What I love most about this recipe is how it transforms simple ingredients into something extraordinary. The marinade might seem complex with its blend of spices, but the process is straightforward enough for even novice cooks to master. And that green sauce? I’ve had friends request it by the jar!
Next time you’re looking for a way to elevate your chicken game beyond the ordinary, give this Peruvian grilled chicken a try. Your family will think you’ve been taking secret culinary classes, and only you’ll know how simple it really was.
Have you tried Peruvian cuisine before? What’s your favorite way to grill chicken? I’d love to hear about your experiences in the comments below!
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