This Easy Authentic Peruvian Grilled Chicken is packed with yummy flavors that will make your taste buds dance! Marinated in a special blend of spices, it’s simply mouthwatering.
You won’t believe how easy it is to whip up this dish. Just marinate the chicken, toss it on the grill, and let the magic happen. Perfect for dinner or a sunny BBQ day!
Key Ingredients & Substitutions
Whole Chicken: Using a whole chicken gives you juicy pieces from various parts. If you prefer, you can use just thighs or breasts. Bone-in pieces are best for flavor, but boneless will work too!
Paprika: Smoked paprika is ideal for added depth, but regular paprika works just fine. If you need a substitute, you can try chili powder for some spiciness.
Aji Amarillo Paste: This adds a nice kick. If you can’t find it, you might substitute with a mix of yellow bell pepper and a bit of cayenne for color and heat.
Cilantro: Fresh cilantro gives tons of flavor to the Aji Verde sauce. If you’re not a fan, parsley can be a nice alternative.
How Do I Get the Chicken Grilled Just Right?
Grilling can be tricky, but with these tips, you’ll get juicy chicken every time. The marinade is key; don’t skip marinating it overnight if you can!
- Preheat your grill to medium-high, around 375°F (190°C), so the chicken cooks evenly.
- Cook each piece for about 6-8 minutes per side. Keep an eye on it and flip them to prevent burning.
- Use a meat thermometer to check the temperature. It should reach 165°F (75°C) for safe eating.
- Let the chicken rest for a few minutes off the grill. This helps keep it juicy before you serve it!
Easy Authentic Peruvian Grilled Chicken
Ingredients You’ll Need:
For The Chicken Marinade:
- 1 whole chicken, cut into 4-6 pieces (breasts, thighs, drumsticks)
- 4 cloves garlic, minced
- 2 tbsp paprika (preferably smoked)
- 1 tbsp cumin powder
- 1 tbsp dried oregano
- 2 tsp salt
- 1 tsp black pepper
- 2 tbsp white vinegar
- 2 tbsp olive oil
- 1 tbsp soy sauce
- Juice of 1 lime
- 1 tsp chili flakes or aji amarillo paste (optional for spice)
For The Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- 1 jalapeño or aji amarillo pepper, seeded for less heat if preferred
- 1/2 cup mayonnaise
- 2 tbsp lime juice
- 2 cloves garlic
- 2 tbsp grated Parmesan cheese (optional)
- Salt and pepper to taste
- Water or olive oil to thin as needed
How Much Time Will You Need?
This recipe takes about 15 minutes for prep, plus a minimum of 4 hours for marinating. After that, grilling will take about 15-20 minutes. If you can, marinate overnight for the best flavor!
Step-by-Step Instructions:
1. Preparing the Marinade:
In a large bowl, mix together the minced garlic, paprika, cumin, oregano, salt, black pepper, white vinegar, olive oil, soy sauce, lime juice, and chili flakes or aji amarillo if you’re using it. This spicy, flavorful mixture is your marinade!
2. Marinating the Chicken:
Take the marinade and rub it all over the chicken pieces, ensuring they are well-coated. Cover the bowl with plastic wrap or a lid, and let it marinate in the refrigerator for at least 4 hours—or overnight for maximum flavor!
3. Heating the Grill:
When you’re ready to cook, preheat your grill to medium-high heat, around 375°F (190°C). You want it hot enough to give the chicken a nice sear without burning it.
4. Grilling the Chicken:
Place the marinated chicken pieces on the grill. Cook each side for about 6-8 minutes, turning occasionally. Aim for a nice char and ensure the chicken is cooked through by checking that it reaches an internal temperature of 165°F (75°C).
5. Making the Aji Verde Sauce:
While the chicken is on the grill, prepare the Aji Verde sauce. In a blender, combine the cilantro, jalapeño, mayonnaise, lime juice, garlic, Parmesan (if using), salt, and pepper. Blend until smooth, adding water or olive oil a little at a time if you want a thinner consistency.
6. Resting and Serving:
Once your chicken is nicely grilled, remove it from the heat and let it rest for a few minutes to keep it juicy. Then, serve hot with a generous side of the Aji Verde sauce for dipping!
Enjoy your delicious journey to Peru with every flavorful bite of this grilled chicken!
FAQ for Easy Authentic Peruvian Grilled Chicken
Can I Use Skinless Chicken for This Recipe?
Yes, you can! Skinless chicken will still absorb the marinade well and result in a delicious dish. However, keep in mind that leaving the skin on helps retain moisture and adds extra flavor during grilling.
How Long Can I Marinate the Chicken?
You can marinate the chicken a minimum of 4 hours, but for the best flavor, aim for 12-24 hours. Just make sure to refrigerate it throughout to keep it safe!
What if I Don’t Have a Grill?
No problem! You can cook the chicken in the oven at 375°F (190°C) for about 25-30 minutes, or until it reaches the proper internal temperature. You can also use a stovetop grill pan for a similar grilled effect!
How to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, you can put it in the oven at a low temperature, or microwave it until heated through. Enjoy!
