Peruvian Grilled Chicken
Experience the bold, vibrant flavors of Peru with this Peruvian Grilled Chicken recipe—a mouthwatering centerpiece for any meal. Featuring a whole chicken marinated in a luxurious blend of garlic, lime juice, aji panca paste, and fragrant spices like smoked paprika and ground cumin, this dish delivers a perfect balance of smoky, tangy, and savory notes. The spatchcocking technique ensures even cooking and crispy skin, while the grill imparts a subtle charred aroma that’s simply irresistible. Marinate the chicken overnight to infuse maximum flavor, then grill to juicy perfection in just over an hour. Serve this culinary masterpiece with traditional aji verde sauce, steaming rice, or a crisp salad for an authentic Peruvian dining experience your family will love.
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Recipe Information
Ingredients
- 4 pounds Whole chicken
- 6 pieces Garlic cloves
- 2 tablespoons Soy sauce
- 3 tablespoons Extra-virgin olive oil
- 3 tablespoons Lime juice
- 1 tablespoon White vinegar
- 1 teaspoon Smoked paprika
- 2 teaspoons Ground cumin
- 1 teaspoon Dried oregano
- 1 teaspoon Ground black pepper
- 1 teaspoon Salt
- 1 tablespoon Aji panca paste
- 2 tablespoons Fresh cilantro
- 2 tablespoons Water
Instructions
Spatchcock the chicken by removing the backbone with kitchen shears. Press down on the breastbone to flatten the chicken. This ensures even cooking on the grill.
In a food processor or blender, combine the garlic cloves, soy sauce, olive oil, lime juice, white vinegar, smoked paprika, ground cumin, dried oregano, black pepper, salt, aji panca paste, fresh cilantro, and water. Blend until smooth to create the marinade.
Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Marinate the chicken in the refrigerator for at least 6 hours, preferably overnight.
Preheat your grill to medium-high heat (about 375°F to 400°F). Oil the grates to prevent sticking.
Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.
Place the chicken, skin side down, on the grill. Cook for 10-15 minutes until the skin is golden brown and crisp. Flip the chicken over and reduce the heat to medium-low.
Cover the grill and cook for an additional 50-55 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (use a meat thermometer for accuracy). Flip the chicken occasionally to prevent burning.
Once cooked, remove the chicken from the grill and let it rest for 10 minutes before carving.
Serve the Peruvian grilled chicken with aji verde sauce, rice, or a fresh salad for an authentic meal.
Nutrition Facts
Calories |
1200 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 72.2 g | 93% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 399 mg | 133% | |
| Sodium | 1161 mg | 50% | |
| Total Carbohydrate | 5.7 g | 2% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.5 g | ||
| Protein | 124.1 g | 248% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 102 mg | 8% | |
| Iron | 7.3 mg | 40% | |
| Potassium | 1137 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
