This Authentic Peruvian Grilled Chicken is full of flavor! Marinated in spices, garlic, and tangy lime juice, it’s sure to impress at any gathering. The aroma alone will make your mouth water!
I love serving this chicken with some grilled veggies and a side of rice. It’s so tasty that sometimes I just eat it straight off the grill! Can you blame me? 😄
Key Ingredients & Substitutions
Whole Chicken: For the best results, a whole chicken is ideal as it stays juicy and flavorful. You can use chicken parts if that’s what you have on hand, just adjust the cooking time accordingly.
Garlic: Fresh minced garlic gives a robust flavor. If you’re out, garlic powder can work in a pinch, but fresh is always best for this recipe.
Paprika: I recommend smoked paprika for added depth. If you only have regular paprika, that’s fine too; it’ll still taste great!
Cumin: Ground cumin adds a warm, earthy flavor. If you’re looking for a twist, try using coriander as a substitute, but the flavor will differ slightly.
Ají Amarillo Paste: This Peruvian chili paste offers unique heat and flavor. You can substitute with cayenne for heat, but it won’t replicate the flavor. If you want a milder version, skip it altogether.
How Do You Get Juicy, Flavorful Chicken on the Grill?
The secret to juicy chicken is all in the marinating process. Marinating overnight allows the flavors to penetrate deeply. Here’s how to ensure your grilled chicken turns out perfectly:
- Make sure you cover the chicken thoroughly with the marinade. Let it sit in the fridge for at least 4 hours, but overnight gives the best flavor.
- Preheat your grill and cook with the skin side down first. This helps create a crispy skin while locking in juices.
- Brush with fresh lime juice throughout grilling. This not only adds flavor but keeps it moist.
- Keep an eye on the internal temperature using a meat thermometer. Aim for 165°F (74°C) for perfectly cooked chicken.
Let the chicken rest briefly after grilling to keep it tender when you slice it. Enjoy your delicious pollo a la brasa!
How to Make Authentic Peruvian Grilled Chicken (Pollo a la Brasa)
Ingredients You’ll Need:
For the Chicken:
- 1 whole chicken (about 3-4 lbs), spatchcocked or halved
For the Marinade:
- 4 cloves garlic, minced
- 2 tablespoons paprika (preferably smoked)
- 1 tablespoon ground cumin
- 1 tablespoon dried oregano
- 2 teaspoons ground black pepper
- 2 teaspoons salt
- 1 teaspoon cayenne pepper or ají amarillo paste (optional for heat)
- 1/4 cup soy sauce
- 1/4 cup vegetable oil
- 1/4 cup white vinegar
- Juice of 2 limes
- 2 tablespoons fresh lime juice (for brushing during grilling)
- 1/4 cup beer or water (optional, to thin marinade)
For Garnish (optional):
- Fresh cilantro or parsley
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time, and you should plan to marinate the chicken for at least 4 hours or overnight for the best flavor. Grilling the chicken will take about 30-35 minutes. So, overall, you’re looking at around 5 hours (including marinating) to enjoy this amazing dish!
Step-by-Step Instructions:
1. Prepare the Marinade:
Start by whisking together the minced garlic, paprika, cumin, oregano, black pepper, salt, cayenne (or ají amarillo paste), soy sauce, vegetable oil, vinegar, and juice of 2 limes in a medium bowl. If you’d like a thinner marinade, you can add the beer or water at this point.
2. Marinate the Chicken:
Rub this flavorful marinade all over the chicken, making sure to cover it well on both sides. For the best results, let the chicken marinate in the refrigerator for at least 4 hours, but overnight is ideal to let those flavors really soak in!
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. Take the chicken out of the marinade and let any excess drip off to prevent flare-ups on the grill.
4. Grill the Chicken:
Place the chicken on the grill skin-side down. Grill it for about 10-15 minutes per side, depending on the thickness of the chicken. While grilling, brush with fresh lime juice to keep it moist and add even more flavor!
5. Check the Temperature:
Use a meat thermometer to make sure the chicken is cooked thoroughly, reaching an internal temperature of 165°F (74°C). This will ensure it’s safe to eat and juicy!
6. Let it Rest:
Once the chicken is cooked and has a lovely char, take it off the grill and let it rest for about 5 minutes. This helps the juices redistribute, making the chicken even more delicious.
7. Serve and Enjoy:
Garnish your grilled chicken with fresh cilantro or parsley if you like, then slice it up and serve. It pairs perfectly with traditional sides like aji verde (Peruvian yellow sauce), salad, or rice. Enjoy your amazing, authentic Peruvian grilled chicken!
FAQ for Authentic Peruvian Grilled Chicken (Pollo a la Brasa)
Can I Use Bone-In Chicken Parts Instead of a Whole Chicken?
Absolutely! Bone-in chicken parts, like thighs and drumsticks, can work well. Just adjust the cooking time; they may cook faster, so check for doneness at about 25-30 minutes.
How Can I Make This Recipe Spicier?
For added heat, increase the cayenne pepper or ají amarillo paste in the marinade. You can also serve with extra aji verde sauce on the side for a spicy kick!
What Should I Do if I Don’t Have an Outdoor Grill?
No worries! You can cook the marinated chicken in an oven. Preheat your oven to 425°F (220°C) and place the chicken in a baking dish. Roast for about 45-60 minutes, basting occasionally. Use a meat thermometer to ensure it reaches 165°F (74°C).
How Do I Store Leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or oven. The chicken is also great cold in salads or sandwiches!
