Peruvian Grilled Chicken Recipe

There's something magical about the smoky aroma of Peruvian Grilled Chicken sizzling on the grill. The blend of spices, citrus, and herbs creates a bold, tangy flavor that’s downright addictive and instantly transports you to the vibrant streets of Lima.

The first time I made this dish was during a backyard cookout, trying to impress some friends with something beyond the usual burgers and hot dogs. One bite of that juicy, charred chicken, and it was clear—this was a showstopper. It's now a summer staple at our house, and I bet it’ll become one in yours, too.

Whether you're cooking for a crowd or just spicing up a weeknight dinner, this recipe delivers big flavor with minimal effort. Let’s dive in and see why this dish deserves a spot in your regular rotation.

Why You'll Love This Peruvian Grilled Chicken

Get ready to fall in love with one of the most flavorful grilled chicken recipes you’ll ever try. This Peruvian Grilled Chicken is as easy to make as it is mouthwateringly delicious.

First off, it's incredibly bold and flavorful. Thanks to a marinade loaded with garlic, cumin, paprika, lime juice, and the star ingredient—aji amarillo paste—you get a savory, citrusy punch in every bite.

You’ll also love how effortless the process is. After a quick blend of ingredients and a few hours of marinating, the grill does all the heavy lifting. Perfect for those who want maximum impact with minimal hands-on time.

It’s also great for meal prep. Make a big batch on Sunday and enjoy flavorful chicken all week in salads, bowls, or wraps. It reheats beautifully without losing moisture or taste.

And let's not forget—it’s grill-season gold. Whether you’re hosting a BBQ or just cooking dinner outside, this chicken brings global flavor to your backyard.

Once you taste it, you’ll be hooked. Let’s take a closer look at what makes this dish tick.

Ingredients Notes

The magic of this Peruvian Grilled Chicken starts with a rich, aromatic marinade that infuses every bite with bold, unforgettable flavor. Here's what you’ll need and why each ingredient matters.

Chicken is the heart of this dish, and I recommend using bone-in, skin-on chicken thighs or drumsticks. The bone adds flavor and helps retain moisture on the grill, while the skin crisps up beautifully. You can use boneless cuts if you prefer, but you may sacrifice a bit of that classic grilled texture.

Aji amarillo paste is the signature flavoring in this recipe. This Peruvian yellow chili paste brings a fruity heat that’s vibrant but not overpowering. It’s worth seeking out—most international markets carry it, or you can order it online. It makes the marinade unmistakably Peruvian.

Lime juice and vinegar form the acidic backbone of the marinade. They tenderize the meat while adding brightness that balances the spices. Fresh lime juice is a must here—it adds a zest that bottled versions just can’t replicate.

Spices like cumin, smoked paprika, and oregano deliver a deep, earthy warmth. Combined with fresh garlic, they create that complex, savory aroma that fills your kitchen (or patio) as the chicken hits the grill.

To blend it all together, a few tablespoons of olive oil help carry the flavors deep into the meat and promote that perfect grilled sear. You'll also need a blender or food processor to make the marinade smooth and cohesive.

How To Make This Peruvian Grilled Chicken

Making this bold and juicy Peruvian Grilled Chicken is easier than it sounds, and most of the work happens while the chicken marinates. Here's a breakdown of the process from start to finish.

Start by preparing your marinade. In a blender or food processor, combine aji amarillo paste, lime juice, white vinegar, olive oil, garlic cloves, cumin, smoked paprika, oregano, salt, and a touch of black pepper. Blend until smooth. The mixture should be thick, aromatic, and vividly golden.

Place your chicken pieces in a large zip-top bag or glass container. Pour the marinade over the chicken and use your hands (or tongs) to make sure each piece is fully coated. Seal the bag or cover the dish and refrigerate for at least 4 hours—overnight is even better for maximum flavor.

When you're ready to cook, preheat your grill to medium-high heat. If you're using a charcoal grill, arrange the coals to create an indirect heat zone. Let the grill heat for about 10–15 minutes, then oil the grates to prevent sticking.

Remove the chicken from the marinade, letting any excess drip off. Place the chicken skin-side down over direct heat for about 4–5 minutes per side, or until you get a good char. Then move it to indirect heat, cover the grill, and cook until the internal temperature reaches 165°F. This usually takes about 20–25 minutes, depending on the size of the pieces.

Once done, transfer the chicken to a platter and let it rest for 5 minutes before serving. This helps the juices redistribute and keeps every bite tender and moist. The total time—including marinating—can range from a few hours to overnight, but active cooking takes just around 30 minutes.

Storage Options

This Peruvian Grilled Chicken stores like a dream, making it perfect for leftovers and meal prepping.

Once cooled, store any leftover chicken in an airtight container in the refrigerator. It will stay fresh and flavorful for up to 4 days. Be sure to separate any pieces with skin so they don’t get soggy in storage.

For longer storage, you can freeze the grilled chicken. Wrap each piece tightly in foil or plastic wrap, then place them in a freezer-safe bag. They’ll keep well for up to 2 months. When ready to use, thaw overnight in the fridge for best results.

To reheat, avoid the microwave if you can. Instead, reheat the chicken in a covered skillet over medium heat with a splash of broth or water. This will help retain moisture and bring back that just-grilled taste.

Variations and Substitutions

One of the best things about this recipe is how versatile it is. Whether you’re working with dietary restrictions or just want to switch things up, there are plenty of ways to adapt it.

If you can’t find aji amarillo paste, try substituting with a mix of yellow bell pepper and a touch of jalapeño or habanero, blended until smooth. It won’t be exactly the same, but it’ll capture that fruity heat and sunny color.

Looking for a leaner option? Use boneless, skinless chicken breasts or thighs instead. Just reduce the grilling time slightly to prevent overcooking—these cuts cook faster and can dry out more quickly.

Want to skip the grill? You can absolutely make this in the oven. Bake the marinated chicken at 425°F on a wire rack over a baking sheet for about 35–40 minutes, flipping halfway through to crisp both sides.

This marinade also works beautifully with pork, shrimp, or even tofu. Just adjust the cooking time accordingly and keep an eye out for doneness.

Don’t be afraid to experiment with herbs either. Try adding fresh cilantro or parsley to the marinade for a greener, more herbaceous flavor. It’s a fun twist that still keeps the spirit of the dish alive.

Once you try this Peruvian Grilled Chicken, you’ll understand why it's such a beloved dish across Peru—and why it deserves a permanent spot in your grilling rotation. It’s vibrant, easy, and deeply satisfying. Whether served with rice, salad, or crispy roasted potatoes, it's a guaranteed crowd-pleaser every single time.

Print