How to Make Peruvian-Style Grilled Chicken

Prepare the Marinade

Blend aromatic ingredients with spices and liquids until smooth.

Marinate the Chicken

Coat chicken thoroughly and allow to marinate for 6-24 hours.

Grill to Perfection

Cook over medium heat until juicy inside with beautifully charred skin.

Rest and Serve

Allow chicken to rest before carving and serve with traditional sides.

Baking Tips

If you can't find aji amarillo paste, substitute with 1 tablespoon of regular hot sauce plus 1/2 teaspoon of turmeric for color.

Spatchcocking the chicken (removing the backbone and flattening) helps it cook more evenly on the grill.

For an authentic touch, add 1-2 tablespoons of dark beer to the marinade.

If grilling isn't an option, you can roast the chicken in the oven at 425°F for about 45-50 minutes.

Reserve some of the marinade (before adding raw chicken) to brush on during the last few minutes of grilling for extra flavor.

Peruvian-Style Grilled Chicken

Name: Peruvian-Style Grilled Chicken
Prep time: 20 min
Cook time: 45 min
Total time: 8 h 5 min
Yield: 6 servings
Cuisine: Peruvian
Ingredients: 1 whole chicken (about 4-5 pounds), spatchcocked or cut into pieces; 6 cloves garlic, minced; 2 tablespoons aji amarillo paste; 2 tablespoons soy sauce; 2 tablespoons white vinegar; 1 tablespoon cumin; 1 tablespoon paprika; 2 teaspoons dried oregano; 1 teaspoon ground black pepper; 1 tablespoon brown sugar; 3 tablespoons lime juice (about 2 limes); 2 tablespoons olive oil; 1 tablespoon fresh ginger, grated; 2 teaspoons salt; 1/4 cup cilantro, finely chopped; Lime wedges for serving

Tender, juicy chicken marinated in a vibrant blend of Latin American spices and grilled to perfection. This Peruvian-style pollo a la brasa features a deeply flavorful marinade with aromatic spices, tangy lime, and a hint of heat that infuses the meat with incredible flavor before it's grilled to create a beautiful charred exterior while keeping the inside moist and succulent.

Prep Time

20 Minutes

Cook Time

45 Minutes

Total Time

8H05 Minutes

Chef

JUE

Ingredients

Custard Cream

1 whole chicken (about 4-5 pounds), spatchcocked or cut into pieces

6 cloves garlic, minced

2 tablespoons aji amarillo paste

2 tablespoons soy sauce

2 tablespoons white vinegar

1 tablespoon cumin

1 tablespoon paprika

2 teaspoons dried oregano

1 teaspoon ground black pepper

1 tablespoon brown sugar

3 tablespoons lime juice (about 2 limes)

2 tablespoons olive oil

1 tablespoon fresh ginger, grated

2 teaspoons salt

1/4 cup cilantro, finely chopped

Lime wedges for serving

Instructions

In a food processor or blender, combine garlic, aji amarillo paste, soy sauce, vinegar, cumin, paprika, oregano, black pepper, brown sugar, lime juice, olive oil, ginger, salt, and cilantro. Blend until smooth to create the marinade.

Place the spatchcocked chicken or chicken pieces in a large resealable plastic bag or shallow dish. Pour the marinade over the chicken, ensuring it's evenly coated. Seal the bag or cover the dish and refrigerate for at least 6 hours, preferably overnight (up to 24 hours) for maximum flavor.

When ready to cook, remove chicken from refrigerator and let sit at room temperature for 30 minutes. Meanwhile, preheat grill to medium heat (about 350-375°F).

For a spatchcocked chicken: Place chicken skin-side up on the grill and cook for about 40-45 minutes with the lid closed, flipping halfway through. For chicken pieces: Grill for about 30-35 minutes, turning occasionally.

Check that chicken is fully cooked by inserting a meat thermometer into the thickest part (avoiding bone). The temperature should read 165°F.

Let the chicken rest for 10 minutes before carving to allow juices to redistribute throughout the meat.

Serve hot with lime wedges and your choice of sides, such as green sauce (aji verde), rice, beans, or a fresh salad.

Peruvian-Style Grilled Chicken

JUE

Essential Ingredients Selection

Creating Your Masterpiece

How to Make Peruvian-Style Grilled Chicken

Peruvian-Style Grilled Chicken

Ingredients

Instructions