Peruvian Grilled Chicken

Peruvian Grilled Chicken, also known as Pollo a la Brasa, is a smoky, flavorful dish marinated in a bold combination of spices, garlic, lime juice, and herbs. Traditionally cooked over a wood-fired grill, this recipe captures the essence of Peruvian cuisine and pairs beautifully with fresh salads, rice, or creamy sauces like Aji Verde. It’s juicy, tender, and packed with complex flavors that are sure to impress.

Kitchen Equipment Needed

• Large mixing bowl or resealable plastic bag for marinating
• Grill or grill pan
• Tongs
• Meat thermometer

Ingredients Overview

• Chicken: Whole chicken, spatchcocked, or chicken thighs/breasts for ease.
• Marinade: A flavorful mix of garlic, lime juice, olive oil, and spices like cumin, paprika, and oregano.
• Aji Verde Sauce (optional): A creamy, spicy Peruvian sauce made with cilantro, jalapeños, and mayonnaise to accompany the chicken.

Step-by-Step Instructions

1. Prepare the Marinade

In a large mixing bowl, whisk together:

• 3 tablespoons olive oil
• Juice of 2 limes
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground turmeric (optional, for a golden hue)

2. Marinate the Chicken

• Place 4 pounds of chicken (whole or pieces) in a resealable plastic bag or a large bowl.
• Pour the marinade over the chicken, ensuring every piece is well-coated.
• Seal the bag or cover the bowl, then refrigerate for at least 4 hours, preferably overnight for maximum flavor.

3. Preheat and Grill

• Preheat your grill to medium-high heat (about 375°F to 400°F).
• If using a whole chicken, place it breast-side down first. Grill for about 15-20 minutes per side or until the internal temperature reaches 165°F (74°C) for breasts or 175°F (79°C) for thighs.
• For smaller cuts, grill for 6-8 minutes per side.

4. Rest and Serve

• Remove the chicken from the grill and let it rest for 5-10 minutes to allow the juices to redistribute.
• Garnish with chopped fresh cilantro and serve with lime wedges.

Recipe Tips

• Spatchcocking a Whole Chicken: This method ensures even cooking and maximum flavor absorption.
• Indoor Option: Use a grill pan or roast the chicken in the oven at 400°F for 45-60 minutes.
• Make It Spicy: Add chili powder or cayenne pepper to the marinade for extra heat.

What to Serve With This Recipe

• Aji Verde Sauce: A tangy, creamy green sauce that complements the smoky flavors of the chicken.
• Peruvian-Style Rice: Bright and zesty rice cooked with garlic and turmeric.
• Salad: A fresh cucumber and tomato salad or coleslaw balances the richness of the chicken.
• Grilled Vegetables: Zucchini, bell peppers, and asparagus pair well with this dish.

Frequently Asked Questions

Can I bake the chicken instead?
Yes! Preheat your oven to 400°F (200°C). Bake the marinated chicken on a lined baking sheet for 45-60 minutes, depending on the size of the pieces.

How do I store leftovers?
Store leftover chicken in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or microwave.

Can I make this with boneless chicken?
Absolutely! Boneless thighs or breasts work well but will cook faster, so keep an eye on them.

Ingredients

• 4 pounds chicken (whole or pieces)
• 3 tablespoons olive oil
• Juice of 2 limes
• 6 cloves garlic, minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground turmeric (optional)

Optional Aji Verde Sauce:

• 1 cup fresh cilantro
• 1 jalapeño (seeded for less heat)
• 2 cloves garlic
• ½ cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt

Instructions

1. Mix the marinade ingredients and coat the chicken thoroughly. Refrigerate for 4 hours or overnight.
2. Grill the chicken over medium-high heat, turning occasionally, until fully cooked.
3. Rest for 5-10 minutes, garnish, and serve with optional Aji Verde sauce and lime wedges.

Enjoy this flavorful and authentic Peruvian Grilled Chicken that’s perfect for any occasion!

Peruvian Grilled Chicken

also known as Pollo a la Brasa, is a smoky, flavorful dish marinated in a bold combination of spices, garlic, lime juice, and herbs. Traditionally cooked over a wood-fired grill, this recipe captures the essence of Peruvian cuisine and pairs beautifully with fresh salads, rice, or creamy sauces like Aji Verde. It’s juicy, tender, and packed with complex flavors that are sure to impress.

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Equipment

• Large mixing bowl or resealable plastic bag for marinating
• Grill or grill pan
• Tongs
• Meat thermometer

Ingredients

  

• 4 pounds chicken whole or pieces
• 3 tablespoons olive oil
• Juice of 2 limes
• 6 cloves garlic minced
• 1 tablespoon ground cumin
• 2 teaspoons smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon ground turmeric optional
• Optional Aji Verde Sauce:
• 1 cup fresh cilantro
• 1 jalapeño seeded for less heat
• 2 cloves garlic
• ½ cup mayonnaise
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• ¼ teaspoon salt

Instructions

 

• Mix the marinade ingredients and coat the chicken thoroughly. Refrigerate for 4 hours or overnight.
• Grill the chicken over medium-high heat, turning occasionally, until fully cooked.
• Rest for 5-10 minutes, garnish, and serve with optional Aji Verde sauce and lime wedges.
• Enjoy this flavorful and authentic Peruvian Grilled Chicken that’s perfect for any occasion!