Peruvian Grilled Chicken is my absolute favorite way to bring international flavors to my dinner table without complicated techniques or hard-to-find ingredients. I discovered this recipe years ago during a cooking class, and I’ve been tweaking it ever since to get that perfect balance of spices. The marinade creates chicken that’s tender, juicy, and packed with a mix of savory, tangy, and slightly spicy flavors that’ll make your taste buds dance.

Why This Recipe Works

I’ve made this Peruvian Grilled Chicken countless times, and it never fails to impress my family and friends. The secret lies in the marinade, which combines everyday ingredients that create flavor magic together. The acid from the lime juice helps tenderize the chicken, while the soy sauce adds that umami depth that makes you go back for seconds.

What I love most about this recipe is how the spices create layers of flavor without overwhelming heat. The cumin and paprika give that signature Peruvian warmth, while the garlic infuses the meat throughout. I’ve found that pounding the chicken thin ensures even cooking and helps it absorb more of the marinade flavors. Even when I’m short on time and can only marinate for 20 minutes, the chicken still turns out delicious, though overnight marinating takes it to another level entirely.

Ingredient Notes

4 garlic cloves, minced/grated: Fresh garlic makes a huge difference here. I use a microplane grater to create almost a paste-like consistency that blends beautifully into the marinade.
1 tablespoon olive oil: Helps the spices adhere to the chicken and prevents sticking during grilling. I use extra virgin for more flavor.
1 tablespoon lime juice: Fresh is best! I sometimes add a bit of zest too for extra zing.
1 tablespoon soy sauce: Adds saltiness and umami. I prefer low-sodium so I can control the salt level.
1 tablespoon honey (or brown sugar, or sugar): Balances the acidity and helps with caramelization. I usually reach for honey, but brown sugar adds a nice molasses note.
2 teaspoons ground cumin: A key spice in Peruvian cooking. Make sure yours is fresh for the best flavor!
1 teaspoon oregano: I crush dried oregano between my fingers before adding to release more flavor.
2 teaspoons paprika: Adds color and mild pepper flavor. Sometimes I use smoked paprika for a deeper taste.
1/4 teaspoon ground annatto (optional): Gives authentic color and subtle flavor. I often skip this if I don’t have it on hand.
1/2 teaspoon cayenne (optional): Adjust according to your heat preference. I sometimes use just 1/4 teaspoon for a milder kick.
1 pound boneless and skinless chicken breasts or thighs, pounded thin: I prefer thighs for their juiciness, but breasts work great too.

How To Make Peruvian Grilled Chicken

First, I gather all my spices and ingredients to create the marinade. In a medium bowl, I mix together the minced garlic, olive oil, lime juice, soy sauce, and honey until well combined. Then I add the ground cumin, oregano, paprika, and if using, the annatto and cayenne. I whisk everything together until it forms a smooth, fragrant paste.
Next, I place my pounded chicken in a zip-top bag or shallow dish and pour the marinade over it. I make sure each piece is well-coated by massaging the marinade into the meat with my hands (wearing gloves makes this less messy). Then I cover the dish or seal the bag and pop it in the fridge for at least 20 minutes, though I try to plan ahead and marinate overnight whenever possible.
When I’m ready to cook, I preheat my grill to medium-high heat. While it’s heating up, I remove the chicken from the fridge and let it sit at room temperature for about 15 minutes.
Before placing the chicken on the grill, I shake off any excess marinade to prevent flare-ups. I grill each piece for about 2-4 minutes per side for thin chicken breasts, or 6-8 minutes per side for thighs, until they’re nicely charred and reach an internal temperature of 165°F. I’ve found that using a meat thermometer takes the guesswork out of knowing when they’re done.
After grilling, I let the chicken rest for about 5 minutes before serving, which helps keep all those delicious juices inside.

What To Serve With Peruvian Grilled Chicken

When I serve Peruvian Grilled Chicken, I like to create a complete experience with complementary sides. My go-to accompaniment is a simple green salad with cilantro lime dressing. I also love serving it with rice – either plain white rice or my homemade cilantro lime version.

For a really authentic meal, I make a quick batch of aji verde sauce (Peruvian green sauce) with jalapeños, cilantro, garlic, mayo, and lime juice. It’s creamy, spicy, and the perfect dipping sauce for the chicken.

Grilled vegetables like corn on the cob, bell peppers, and onions work beautifully alongside this chicken. Sometimes I’ll also serve black beans or fried plantains for a heartier meal. When I want to go all out, I make yuca fries, which are traditional in Peruvian cuisine and perfect for soaking up any extra sauce.

Recipe Tips

I’ve made this recipe dozens of times, and here are some tricks I’ve learned along the way:

Pounding the chicken to an even thickness is crucial for even cooking. I place it between plastic wrap and use a meat mallet or heavy skillet.
If you don’t have a grill, a grill pan on the stovetop works great, or you can broil the chicken in the oven for similar charred edges.
Reserve a little of the marinade before adding the raw chicken and brush it on during the last minute of grilling for extra flavor (just don’t use marinade that’s touched raw chicken).
For indoor cooking, I open windows or turn on fans since the spices can create some smoke.
Let the chicken come to room temperature for about 15 minutes before grilling to ensure more even cooking.

More Ideas

Over time, I’ve created several variations of this basic recipe that my family loves:

Peruvian Chicken Skewers: Cut the chicken into cubes before marinating, then thread onto skewers with bell peppers, onions, and cherry tomatoes.
Sheet Pan Dinner: Marinate both chicken and vegetables like potatoes, bell peppers, and onions, then roast everything together on a sheet pan at 425°F for about 25-30 minutes.
Peruvian Chicken Sandwiches: Grill the chicken as directed, then slice thinly and serve on crusty rolls with lettuce, tomato, and a spread made from mayo mixed with a little aji verde sauce.
Peruvian Chicken Bowl: Serve the grilled chicken over rice with black beans, avocado, tomatoes, and a drizzle of that delicious green sauce.

Recipe FAQs

Can I use bone-in chicken for this recipe?
Absolutely! I sometimes use bone-in thighs or drumsticks. Just increase the cooking time to about 30-35 minutes total, turning occasionally, until the internal temperature reaches 165°F.

I don’t have annatto. Can I skip it?
Yes! I often make this without annatto. It mainly adds color and a subtle flavor. You can add a pinch more paprika for color if you’d like.

How spicy is this dish?
With the full 1/2 teaspoon of cayenne, it’s moderately spicy. I make it with just 1/4 teaspoon when cooking for my kids, and sometimes omit it completely for a mild version.

Can I cook this in the oven instead of grilling?
Definitely! I bake it at 425°F for about 15-20 minutes (for thin pieces), or until it reaches an internal temperature of 165°F. For a charred effect, you can finish it under the broiler for 1-2 minutes.

How long can I store leftovers?
When I have leftovers (which isn’t often!), I store them in an airtight container in the refrigerator for up to 3 days. The chicken is delicious cold in salads or reheated gently in a skillet with a splash of water.