Peruvian Grilled Chicken Recipe

There's something magical about the way Peruvian Grilled Chicken fills the air with its smoky aroma, hints of citrus, and bold, spicy marinade. Crispy on the outside, juicy on the inside, this dish delivers a perfect bite every single time.

The first time I had Peruvian-style chicken was at a little roadside spot just outside of Lima. It came off a charcoal rotisserie, served with spicy green sauce and crispy fries. I’ve been hooked ever since—and after years of tinkering, this homemade version nails that unforgettable flavor with ingredients you can find at any local grocery store.

Once you taste the blend of smoky paprika, zesty lime, and garlic-forward marinade, you’ll see why this recipe deserves a permanent spot in your summer grilling lineup.

Why You'll Love This Peruvian Grilled Chicken

Prepare to fall in love with a chicken dish that checks every box: flavor-packed, easy to prep, and absolutely crowd-pleasing.

It’s surprisingly simple. While the flavor is complex and layered, the actual prep is quick and straightforward. Toss everything into a blender, marinate, and grill—it’s that easy.

The marinade does the heavy lifting. This recipe uses a bold, well-balanced marinade featuring garlic, lime juice, soy sauce, cumin, and a touch of heat from chili paste or ají amarillo. Give it a few hours to soak in and your chicken will be bursting with flavor.

Great for gatherings. Whether you're feeding a family of four or hosting a backyard BBQ, this recipe scales beautifully. Serve it with rice, roasted potatoes, or that must-have Peruvian green sauce.

It’s a break from the ordinary. Tired of the same old grilled chicken? This recipe introduces new, exciting flavors that’ll wake up your taste buds and have everyone asking for seconds.

Trust me—you’ll be making this again and again once you see how easy and delicious it is.

Ingredients Notes

What makes this chicken so special is the bold Peruvian marinade, built on a handful of deeply flavorful ingredients that work together like magic.

Chicken thighs are ideal for this recipe. Their higher fat content keeps them juicy on the grill, and they really absorb the marinade well. Boneless, skinless thighs are the easiest to work with, but bone-in can be used for even more flavor.

Garlic is one of the main stars here. You’ll want a generous amount—freshly minced or pressed—for that authentic, punchy base. It adds depth and intensity to every bite.

Soy sauce and lime juice create the backbone of the marinade. The soy sauce brings salt and umami, while the lime juice adds a fresh, citrusy brightness that keeps the dish balanced and vibrant.

Ají amarillo paste (or your favorite chili paste) gives the marinade its signature heat and golden color. If you can’t find ají amarillo, a mix of yellow chili and a dash of turmeric or smoked paprika does the trick.

You’ll also need a blender or food processor to fully emulsify the marinade. This step helps coat the chicken evenly and ensures every bite is infused with flavor.

How To Make This Peruvian Grilled Chicken

Making this dish is all about the marinade and a hot grill. Here's how to bring it all together.

Start by making the marinade. Add garlic, lime juice, soy sauce, olive oil, ají amarillo paste, smoked paprika, cumin, oregano, and a bit of salt and pepper to a blender. Blend until smooth and emulsified. You want a thick, golden liquid that smells incredibly aromatic.

Place your chicken thighs in a large zip-top bag or a glass dish. Pour the marinade over the chicken and mix to coat well. Let it marinate in the fridge for at least 4 hours—overnight is even better for deeper flavor.

When you're ready to cook, preheat your grill to medium-high heat. You want it hot enough to get a good sear. Lightly oil the grates to prevent sticking, and place the chicken on the grill. Discard any leftover marinade.

Grill the chicken for 5-6 minutes per side, depending on thickness, until the internal temperature reaches 165°F. You should see nice grill marks and a slightly charred exterior. Don’t be afraid of a little crispiness—those caramelized edges are packed with flavor.

Let the chicken rest for a few minutes before serving. This helps the juices redistribute and keeps every bite juicy and tender. Serve it hot, ideally with a side of rice, fries, or a crisp salad.

From start to finish, you’re looking at about 30 minutes of active time. Most of the magic happens during the marinating process, making this an easy but impressive option for any night of the week.

Storage Options

Leftovers? You're in luck. This chicken keeps well and reheats beautifully.

Store any leftover chicken in an airtight container in the fridge for up to 4 days. It’s perfect for quick lunches, taco fillings, or even chopped over a salad.

For longer storage, freeze cooked chicken in a freezer-safe bag or container. It’ll last up to 2 months. Be sure to thaw it overnight in the fridge before reheating.

To reheat, place the chicken in a skillet over medium heat with a splash of water or chicken broth. Cover with a lid and warm for 5-7 minutes, or until heated through.

Variations and Substitutions

This Peruvian Grilled Chicken recipe is super versatile, so feel free to mix things up based on what you have on hand or your heat tolerance.

If you can’t find ají amarillo paste, substitute with a mix of yellow bell pepper and a bit of jalapeño, or use harissa or sambal oelek. Each brings a slightly different flavor, but all add that necessary kick.

Want to use chicken breasts instead of thighs? No problem—just reduce the grill time slightly to avoid drying them out. Bone-in pieces also work great and add even more flavor.

Try adding fresh cilantro to the marinade for an herbal note, or stir in a tablespoon of brown sugar for a subtle hint of sweetness that caramelizes beautifully on the grill.

For an oven-friendly version, bake the marinated chicken at 425°F for 25–30 minutes, or until cooked through, finishing with a broil to get that charred top.

Don’t be afraid to play around—this recipe is forgiving, flavorful, and endlessly adaptable to your taste.

Whether you're firing up the grill on a sunny weekend or just craving something bold and new, this Peruvian Grilled Chicken delivers every time. Flavorful, easy, and downright addictive, it’s the kind of meal you’ll keep coming back to all summer long.

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