Description
Peruvian-Style Grilled Chicken is a vibrant and flavorful dish featuring juicy, tender bone-in, skin-on chicken pieces marinated in a zesty blend of lime juice, garlic, ají amarillo paste, and spices. Perfect for BBQs or weeknight dinners, this recipe delivers a bold and smoky taste with a fresh herbal finish, embodying the authentic flavors of Peru with simple, wholesome ingredients.
Ingredients
Scale
Chicken and Marinade Ingredients
- 4–6 bone-in, skin-on chicken thighs or drumsticks
- 3 cloves fresh garlic, crushed
- 1/4 cup freshly squeezed lime juice (about 2 limes)
- 2 tablespoons ají amarillo paste
- 3 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Garnish
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the Marinade: In a bowl, whisk together the lime juice, crushed garlic, ají amarillo paste, olive oil, dried oregano, ground cumin, salt, and black pepper until fully combined to create a bright and smoky marinade base.
- Marinate the Chicken: Place the chicken pieces in a large resealable bag or bowl. Pour the marinade over the chicken, massaging it into the meat thoroughly to ensure even coating. Cover and refrigerate for at least 4 hours, preferably overnight, to enhance flavor and tenderness.
- Preheat the Grill: Heat your gas or charcoal grill to medium-high. Clean and oil the grates to prevent sticking, ensuring an ideal sear and char on the chicken skin.
- Grill the Chicken: Remove the chicken from the marinade and allow excess to drip off. Place skin-side down on the grill and cook for 6-8 minutes before turning. Continue grilling, flipping every few minutes, until the internal temperature reaches 165°F (74°C), approximately 20-25 minutes depending on thickness.
- Rest and Garnish: Transfer the grilled chicken to a plate and let rest for 5 minutes to retain juices. Sprinkle chopped fresh cilantro over the top for a fresh, vibrant finish before serving.
Notes
- Use bone-in, skin-on chicken pieces to ensure even cooking and moisture retention.
- Marinating overnight is ideal, but a minimum of 4 hours will still enhance flavor and tenderness.
- Maintain medium-high grill temperature to avoid burning marinade sugars while achieving a crispy skin.
- Allow chicken to rest post-grilling to lock in juices for a moist texture.
- Avoid overcrowding the grill to enable proper airflow and crispness.
- Prep Time: 15 minutes
- Cook Time: 20-25 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh or drumstick
- Calories: 320
- Sugar: 1 g
- Sodium: 540 mg
- Fat: 22 g
- Saturated Fat: 4 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 3 g
- Fiber: 0.5 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Peruvian grilled chicken, ají amarillo chicken, grilled chicken recipe, BBQ chicken, lime marinade chicken