Peruvian Grilled Chicken Recipe

There's something intoxicating about the smell of smoky, spice-rubbed chicken sizzling over an open flame. This Peruvian Grilled Chicken – or Pollo a la Brasa – is juicy, savory, and bursting with bold, tangy flavor that puts plain grilled chicken to shame.

this Recipe

I discovered this recipe on a summer trip to Lima, where nearly every street corner had a rotisserie turning golden-skinned chickens scented with garlic, cumin, and smoky paprika. After several attempts back home, I finally recreated the magic in my backyard grill – and now, it’s our go-to for weekend cookouts or easy meal prep during the week.

This recipe is everything you'd want in a dinner: incredibly flavorful, surprisingly easy to prepare, and guaranteed to impress. Let’s dive into why this Peruvian classic needs a spot in your rotation.

Why You'll Love This Peruvian Grilled Chicken

Get ready to elevate your grilling game with this bold and unforgettable dish. Peruvian Grilled Chicken brings restaurant-quality flavor right to your backyard without the fuss.

It’s surprisingly easy to make. While the flavor profile may seem complex, the marinade does most of the heavy lifting. Just toss everything into a blender, let the chicken marinate, and grill. That’s it. No fancy techniques or hard-to-find equipment required.

It’s loaded with bold, smoky flavor. The combination of garlic, lime juice, smoked paprika, and cumin creates a marinade that penetrates deep into the chicken, leaving every bite zesty, savory, and juicy. Add a bit of char from the grill, and you’ve got flavor that hits all the right notes.

It’s perfect for meal prep or entertaining. This chicken holds up beautifully for leftovers, and it’s just as tasty cold as it is hot. Serve it at a barbecue, over salads, or in tacos for a midweek flavor boost.

It’s naturally gluten-free and budget-friendly. Using bone-in, skin-on chicken thighs or whole legs keeps things affordable and full of flavor. Plus, the marinade uses pantry staples you probably already have on hand.

Once you’ve tried this once, it’ll be hard to go back to plain grilled chicken. Now, let’s take a closer look at what makes this dish tick.

Ingredients Notes

The beauty of this Peruvian Grilled Chicken is how it takes humble ingredients and transforms them into something extraordinary. Each element in the marinade plays a key role in creating its signature bold, smoky flavor.

Chicken thighs or drumsticks are ideal for this recipe. Bone-in and skin-on cuts stay juicy during grilling and develop a crispy, flavorful skin. You can also use a whole spatchcocked chicken if you’re serving a crowd – just adjust cooking time accordingly.

Aji amarillo paste is what gives Peruvian chicken its signature color and mild heat. If you can’t find it locally, many Latin markets carry it, or you can order it online. It’s worth tracking down for that authentic kick, but a mix of yellow bell pepper and a mild chili can work in a pinch.

Fresh lime juice adds brightness and acidity, tenderizing the chicken and balancing the richness of the spices. Always use freshly squeezed juice for the best flavor – bottled juice just won’t have the same zing.

Smoked paprika, cumin, and garlic form the backbone of the marinade. These bold seasonings deliver that deep, earthy flavor Peruvian chicken is known for. A bit of soy sauce adds umami and salt, while olive oil helps the marinade coat the chicken evenly.

You’ll need a grill – either gas or charcoal – and a blender or food processor to whip up the marinade. A meat thermometer is handy to ensure your chicken hits that perfect internal temp of 165°F.

How To Make This Peruvian Grilled Chicken

Creating this mouthwatering chicken is easier than you might expect. Here’s how to get that deep, smoky flavor and juicy texture, every time.

Start by blending the marinade. In a food processor or blender, combine aji amarillo paste, garlic, lime juice, olive oil, smoked paprika, cumin, oregano, soy sauce, and a touch of salt and pepper. Blend until smooth. You should end up with a thick, vibrant orange marinade that smells absolutely incredible.

Place your chicken pieces in a large zip-top bag or shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal or cover, then refrigerate for at least 6 hours, preferably overnight. The longer it marinates, the deeper the flavor.

When ready to cook, preheat your grill to medium-high heat (about 400°F). If using charcoal, set up for indirect heat. Remove the chicken from the marinade and shake off any excess – you want a good coating, but not so much that it burns on the grill.

Grill the chicken skin-side down first. Cook for about 5-7 minutes per side, turning occasionally, until the skin is crisp and the internal temperature reads 165°F at the thickest part. For whole spatchcocked chicken, plan on 40-50 minutes, turning occasionally.

Let the chicken rest for 5-10 minutes before slicing or serving. This helps the juices redistribute and keeps every bite tender and juicy. Expect deeply bronzed skin, juicy meat, and a spicy aroma that will draw everyone to the table.

Storage Options

Leftovers? Lucky you. This chicken stores beautifully and makes amazing lunches and quick dinners throughout the week.

To refrigerate, let the chicken cool completely, then place it in an airtight container. It will keep in the fridge for up to 4 days. For best texture, store the pieces whole and slice as needed.

For longer storage, freeze the chicken in a freezer-safe container or zip-top bag for up to 3 months. Thaw overnight in the fridge before reheating.

When reheating, use the oven or air fryer at 350°F for 8-10 minutes to help the skin stay crisp. Microwaving works too, but the skin may lose its crunch.

This chicken is also delicious cold – try it sliced over a salad with avocado and creamy dressing, or tucked into sandwiches or wraps.

Variations and Substitutions

One of the best things about this recipe is how easily it adapts to your kitchen and tastes. Here are a few delicious ways to switch it up.

If you can’t find aji amarillo, swap in a combination of mild chili paste and yellow bell pepper, blended until smooth. It won’t be identical, but it’ll still give you a flavorful, slightly spicy kick.

Don’t have a grill? No problem. Roast the chicken in the oven at 425°F for 35-45 minutes, turning once halfway through. Finish under the broiler for extra crisp skin.

Want to go leaner? You can absolutely use boneless, skinless chicken breasts, though they may dry out more quickly. Be sure not to overcook them, and consider marinating them for less time (4 hours) to avoid mushy texture.

For a fun twist, try using this marinade on shrimp or tofu. Marinate for a shorter time – about 30 minutes – and cook quickly on a hot grill pan or cast iron skillet.

Feeling extra? Whip up a batch of green aji sauce to serve on the side. This Peruvian condiment made with cilantro, jalapeños, garlic, and lime is the perfect cooling contrast to the smoky chicken.

Don’t be afraid to play around and make it your own. Once you get the hang of the marinade, you’ll find endless ways to enjoy this bold, irresistible flavor.

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