Tasty Peruvian Grilled Chicken Recipes

This is my ride-or-die weeknight chicken that somehow tastes like you snuck away to Lima for dinner. It’s Peruvian-style grilled chicken — juicy, garlicky, limey, a little smoky, and dripping with those savory, herby vibes from cumin and oregano. The marinade is absurdly simple but legit magical, and yes, I always make the aji verde (the bright green sauce) because we basically drink it with a spoon around here. If you’ve been bored of chicken, this is your get-out-of-jail card.

My husband calls this “that green sauce chicken” and will literally stand over the cutting board stealing crispy bits while I’m trying to take photos. The kids? They dip, dunk, double-dip, and then ask if they can put it on their eggs in the morning. It’s become the house tradition for “we need dinner that’s impressive but not complicated,” especially when friends come over and I pretend I didn’t start marinating it 15 minutes before they arrived.

How to Make It

Grab about 3 pounds of bone-in chicken (thighs and drumsticks are my forever favorites). In a big bowl, whisk 1/4 cup soy sauce, 3 tablespoons fresh lime juice, 2 tablespoons red wine vinegar, 2 tablespoons ají panca paste (or ancho chili paste), 2 tablespoons olive oil, 6 minced garlic cloves, 1 tablespoon ground cumin, 2 teaspoons dried oregano, 2 teaspoons paprika, 1 teaspoon kosher salt, 1 teaspoon sugar or honey, and black pepper. If you’ve got ají amarillo paste, add 1/2 teaspoon for that sunny heat. It looks like mud. Smells like heaven.

Toss the chicken in the marinade, really get under the skin if you can, and let it hang out at least 2 hours (overnight turns it into a show-off). Save a spoonful of clean marinade for basting if you remembered to keep some aside; if not, it’s fine, we’re not in culinary school.

Heat the grill to around 400–425°F with two zones (hot and not-so-hot). Oil the grates so nothing sticks and ruins your night. Cook the chicken skin-side up over the cooler side until it hits 160–165°F, like 35–45 minutes depending on your pieces. Then scoot it over to the hot side for a quick char, a minute or two per side. If the flames flare up like a dragon, move it back. Breathe. You got this.

No grill? Oven at 425°F on a rack over a sheet pan for 35–45 minutes, then broil a minute or two to blister the skin. Still amazing.

While the chicken cooks, blitz up aji verde: big handful of cilantro (1 packed cup), 1–2 jalapeños (seeded if you’re spice-shy), 1/2 cup mayo, 1/4 cup sour cream or Greek yogurt, 2 tablespoons lime juice, 1 small garlic clove, 2 tablespoons grated Parmesan or cotija, 1 tablespoon olive oil, and a pinch of salt. If it’s too thick, splash in a tiny bit of water. If it’s too tame, squeeze more lime. It should taste bright and a little zippy.

Let the chicken rest 5–10 minutes so the juices chill out, then pile it up, dunk it in green sauce, and try not to burn your tongue because patience is not my spiritual gift either.

✔Ingredient Notes

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– Bone-in chicken (thighs/drums): Fat = flavor = juicy. Boneless works, but watch the clock so they don’t dry out.
– Ají panca paste: The smoky-sweet Peruvian backbone. Can’t find it? Ancho chili paste or mild chipotle does the job.
– Soy sauce: Salty umami shortcut. Tamari if gluten-free; coconut aminos if you like it sweeter.
– Lime juice + red wine vinegar: Tang city. Lime for brightness, vinegar for backbone — both matter.
– Garlic (lots): Six cloves, minimum. Burnt garlic is bitter, so keep it in the marinade, not directly on flames.
– Cumin & oregano: The warm, herby signature. Don’t skip unless you enjoy boring chicken.
– Paprika: Color and a gentle smokiness. Smoked paprika is great; sweet paprika is fine.
– Ají amarillo paste or jalapeño: Optional heat. Yellow, fruity, and very Peruvian. Jalapeño is the grocery-store hero.
– Olive oil: Helps the marinade cling and the skin crisp. Any neutral oil works.
– Parmesan/cotija (for aji verde): Sounds weird, tastes incredible — adds salty depth to the sauce.

✔Recipe Steps

1. Whisk soy sauce, lime, vinegar, ají panca, olive oil, garlic, cumin, oregano, paprika, salt, sugar, and pepper in a large bowl.
2. Coat 3 lb bone-in chicken in marinade; chill 2–24 hours (turn once if you remember).
3. Preheat grill to 400–425°F with two zones (or oven to 425°F); oil grates or set a rack over a sheet pan.
4. Grill over indirect heat skin-side up until 160–165°F, 35–45 minutes (or roast same time in oven); baste in last 10 minutes if you saved clean marinade.
5. Move to direct heat to char 1–2 minutes per side; rest 5–10 minutes.
6. Blend aji verde (cilantro, jalapeño, mayo, sour cream/yogurt, lime, garlic, Parmesan, oil, salt); serve with chicken and lime wedges.

What to Serve It With

– Crispy fries or roasted potatoes (very on-theme with Peruvian chicken).
– Simple salad with red onion and avocado.
– Rice with a squeeze of lime and a shower of cilantro.
– Grilled corn, plantains, or charred green beans.
– Extra aji verde because you’ll run out faster than you think.

✔Tips & Mistakes

– Two-zone heat is your best friend. All indirect first, then kiss the flames at the end.
– Don’t sauce raw-chicken marinade on cooked meat. If you want to baste, set aside a clean portion at the start.
– Pat chicken dry before marinating if it’s wet; water dilutes flavor.
– Temp, not time. Pull at 165°F for thighs/drums; boneless cooks quicker.
– If the skin’s pale, broil or sear briefly. If it’s burning, move it. This is a dance, not a sprint.

✔Storage Tips

Leftovers go in an airtight container for 4 days, easy. The sauce keeps 4–5 days too. Cold chicken straight from the fridge with green sauce is a lifestyle and also a perfect breakfast if that’s where your morning goes. To reheat, low and slow in a 300°F oven or a skillet with a splash of water and a lid so it doesn’t go Sahara-dry.

✔Variations and Substitutions

– No ají panca? Use ancho paste, mild chipotle, or 1:1 smoked paprika + a little tomato paste.
– Gluten-free: Swap soy sauce for tamari or coconut aminos (cut sugar if using aminos).
– Whole chicken: Spatchcock a 4–5 lb bird and grill/roast 45–60 minutes total.
– Boneless thighs: Cut cook time to 18–25 minutes; still do the quick char.
– Dairy-free aji verde: Use all mayo or mayonnaise + avocado; skip the cheese and add a pinch more salt.
– No lime: Use lemon plus a tiny splash more vinegar.
– Honey ↔ sugar: Swap freely; honey adds nice caramelization.
– Extra heat: Add serrano or a spoon of ají amarillo to the sauce.

Frequently Asked Questions

Tasty Peruvian Grilled Chicken Recipes

Juicy, smoky Peruvian-style grilled chicken (Pollo a la Brasa) marinated with lime, garlic, cumin, and aji panca, then finished crisp over the flames. Served with a vibrant, creamy aji verde (green sauce) for an authentic, irresistible finish.

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Prep Time: 20 minutes minutes

Cook Time: 1 hour hour

Total Time: 1 hour hour 20 minutes minutes

Servings: 4

Calories: 120kcal

Ingredients

 

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Main Ingredients

• ▢ 4 lb whole chicken, spatchcocked Cut out backbone and flatten
• ▢ 0.25 cup soy sauce Low-sodium preferred
• ▢ 0.25 cup fresh lime juice About 2 to 3 limes
• ▢ 2 tbsp white vinegar
• ▢ 2 tbsp aji panca paste Peruvian chili paste; sub with mild chili paste if needed
• ▢ 6 clove garlic, minced
• ▢ 2 tsp ground cumin
• ▢ 2 tsp dried oregano Rub between fingers to release aroma
• ▢ 2 tsp paprika Sweet or smoked
• ▢ 1 tsp black pepper Freshly ground
• ▢ 2 tsp kosher salt Adjust to taste
• ▢ 2 tbsp olive oil
• ▢ 2 cup fresh cilantro, loosely packed For aji verde
• ▢ 1 whole jalapeno, seeded Use 2 for extra heat
• ▢ 0.5 cup mayonnaise For aji verde
• ▢ 2 tbsp fresh lime juice For aji verde
• ▢ 1 clove garlic For aji verde
• ▢ 0.25 cup neutral oil For aji verde; avocado or vegetable oil
• ▢ 0.5 tsp kosher salt For aji verde
• ▢ 0.25 tsp black pepper For aji verde

Instructions

Preparation Steps

• Spatchcock the chicken: using kitchen shears, cut along both sides of the backbone and remove it. Flip the chicken breast-side up and press firmly to flatten.
• Make the marinade: whisk together soy sauce, 0.25 cup lime juice, white vinegar, aji panca paste, minced garlic, cumin, oregano, paprika, black pepper, salt, and olive oil until smooth.
• Marinate: pat chicken dry, then rub half the marinade under the skin and the rest all over. Place in a zip-top bag or covered dish and refrigerate 4 to 12 hours.
• Preheat grill to medium-high (375°F to 400°F) and set up a two-zone fire for indirect and direct heat. Clean and oil the grates.
• Grill indirectly: place chicken skin-side up over the indirect zone. Close lid and cook 35 to 45 minutes, maintaining 375°F to 400°F, until breast reaches about 150°F.
• Crisp over direct heat: move chicken to the hot side, flipping every 2 to 3 minutes to prevent flare-ups, until skin is deeply browned and breast hits 165°F and thighs 175°F.
• Rest 10 minutes on a board, then carve into legs, thighs, wings, and sliced breast.
• Make aji verde: blend cilantro, jalapeno, mayonnaise, 2 tbsp lime juice, 1 clove garlic, neutral oil, 0.5 tsp salt, and 0.25 tsp black pepper until smooth and creamy.
• Serve: plate chicken and spoon aji verde over the top or serve on the side. Great with fries, salad, or rice.

Notes

For wood-smoke flavor, add a small handful of soaked wood chips (apple or hickory) to the coals. If you cannot find aji panca, use a mild chili paste and add 0.25 tsp smoked paprika for depth. Oven option: roast at 425°F on a rack for 45 to 55 minutes, then broil 1 to 3 minutes to crisp.