This Easy Peruvian Grilled Chicken is juicy and full of flavor! With just a few spices, some garlic, and a squeeze of lime, it takes your dinner to a new level.
It’s perfect for summer barbecues or a cozy family meal. I love serving it with rice and veggies. Trust me, your taste buds will be dancing with joy! 🐔✨
Key Ingredients & Substitutions
Chicken: You can use a whole chicken or just your favorite cuts like thighs or breasts. Bone-in pieces will stay juicier but boneless is quicker to cook.
Olive Oil: While olive oil is traditional, you can use avocado oil for a similar taste with a higher smoke point. It’s great for grilling!
Spices: Smoked paprika adds a depth of flavor. If you don’t have it, regular paprika is fine. Cumin and oregano are essential for that authentic taste. Dried herbs can be substituted with fresh if you have them.
Lime Juice: Fresh lime is best, but bottled lime juice works in a pinch. You can also use lemon juice if that’s what you have on hand.
Green Sauce: Mayonnaise makes it creamy, but Greek yogurt can be a healthier substitute. Feel free to play with different herbs such as parsley or dill for variation.
How to Get Juicy Grilled Chicken Every Time?
The key to juicy grilled chicken lies in the marinade and the grilling technique. Marinate your chicken for at least an hour—longer if possible—to let the flavors soak in. Always pat the chicken dry with paper towels before placing it on the grill to ensure a good sear.
- Preheat the grill to medium-high heat. This helps to create a nice char and prevents sticking!
- Start grilling skin-side down for 6-8 minutes. This helps render fat for crispy skin.
- Use a meat thermometer to check for doneness—165°F (75°C) is the magic number!
Rest the chicken for a few minutes after grilling to allow juices to redistribute, ensuring each bite is tender and flavorful.
Easy Peruvian Grilled Chicken
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken, cut into 4-6 pieces (or 4-6 chicken pieces of choice)
- 3 tablespoons olive oil
- 3 garlic cloves, minced
- 2 teaspoons smoked paprika (or regular paprika)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon chili powder or cayenne pepper (adjust to taste)
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- 1 tablespoon white vinegar or red wine vinegar
For the Green Sauce (optional):
- 1/2 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- 1 tablespoon lime juice
- 1 small garlic clove
- Salt and pepper to taste
- Water as needed for thinning
How Much Time Will You Need?
This recipe requires about 10 minutes of preparation time and at least 1 hour of marinating time (more if possible). Grilling takes about 15-20 minutes. So, plan for around 1 hour and 30 minutes in total, plus any extra time for marinating!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large bowl, combine the olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, chili powder (or cayenne), salt, black pepper, lime juice, and vinegar. Mix everything together well to form a flavorful marinade.
2. Marinate the Chicken:
Pat the chicken pieces dry with paper towels. Add them to the marinade and use your hands to rub the marinade all over the chicken, ensuring each piece is well-coated. Cover the bowl with plastic wrap or a lid and refrigerate for at least 1 hour. For the best flavor, marinate for 4-6 hours or even overnight if you have time!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This will give the chicken a beautiful sear and juicy inside.
4. Grill the Chicken:
Place the marinated chicken pieces on the grill, skin side down. Grill for about 6-8 minutes per side, turning occasionally, until the chicken is cooked through and has a nice charred appearance. The internal temperature should reach 165°F (75°C) when measured with a meat thermometer.
5. Make the Green Sauce:
While the chicken is grilling, make the green sauce if you’re using it. In a blender or food processor, combine the mayonnaise, fresh cilantro leaves, lime juice, garlic, salt, and pepper. Blend until smooth. If the sauce is too thick, add a little water until you reach your desired consistency.
6. Rest the Chicken:
Once the chicken is done, remove it from the grill and let it rest for a few minutes. This helps the juices redistribute, making the chicken even juicier.
7. Serve and Enjoy:
Serve the grilled chicken hot with the green sauce on the side for dipping. This flavorful chicken pairs wonderfully with rice, salad, or your favorite sides. Enjoy your delicious homemade Peruvian grilled chicken!
FAQ About Easy Peruvian Grilled Chicken
Can I Use Chicken Breasts Instead of a Whole Chicken?
Absolutely! You can use chicken breasts or thighs if you prefer. Just adjust the grilling time accordingly, as chicken breasts usually cook faster—around 5-7 minutes per side. Ensure they reach an internal temperature of 165°F (75°C).
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 1 hour, but 4-6 hours or even overnight is ideal. The longer it marinates, the more flavorful and tender it will become!
What Can I Use Instead of Mayo in the Green Sauce?
If you’d prefer a lighter option or want a dairy-free choice, you can substitute mayonnaise with Greek yogurt or a dairy-free alternative like avocado or cashew cream for a delicious twist!
How Do I Store Leftovers?
Store any leftover chicken in an airtight container in the fridge for up to 3 days. To reheat, gently warm it in the microwave or on the stovetop until heated through. It’s just as tasty the next day!
