Peruvian Grilled Chicken
I’ll never forget the first time I had real Peruvian grilled chicken. It wasn’t at some fancy restaurant. It was from a tiny, hole-in-the-wall spot with a line out the door, and the smell alone was incredible.
That smoky, spicy, and slightly tangy aroma was something else. The chicken skin was perfectly crispy, and the meat was the juiciest I’d ever tasted. I knew right then I had to figure out how to make it myself.
After years of trial and error in my own kitchen, I finally cracked the code. This recipe gives you that same amazing flavor right at home. It’s simple, I promise.
The Best Peruvian Grilled Chicken (Pollo a la Brasa)
This recipe is all about the marinade. It’s a mix of bold, bright flavors that get into the chicken and make it taste amazing. Don’t be scared by the ingredient list; it’s mostly stuff you just toss in a blender.
What You’ll Need
For the Chicken:
- One whole chicken (about 3-4 pounds), cut into quarters or spatchcocked
- Salt and pepper
For the Marinade:
- 1/4 cup Aji Amarillo paste
- 2 tablespoons Aji Panca paste
- 6 cloves of garlic, peeled
- 1/4 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon white vinegar
- 1 tablespoon dried oregano
- 1 teaspoon ground cumin
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Tools You’ll Use
- Blender or food processor
- A large bowl or zip-top bag
- Grill (charcoal or gas)
- Tongs
- Meat thermometer
How to Make Peruvian Grilled Chicken
Step 1: First, prepare your chicken. Pat it completely dry with paper towels. A dry chicken gets crispy skin. Sprinkle it all over with a little salt and pepper.
Step 2: Now, make the marinade. Put all the marinade ingredients into a blender. Blend until it’s a smooth, thick paste.
Step 3: Pour the marinade over the chicken in a large bowl or bag. Use your hands to rub it all over, even under the skin.
Step 4: Let the chicken marinate. Cover it and put it in the fridge for at least 4 hours. If you can wait a full 24 hours, do it. The flavor will be much better.
Step 5: When you’re ready to cook, get your grill ready. You want one side to be hot (direct heat) and one side to be cooler (indirect heat). Aim for a temperature around 375-400°F.
Step 6: Place the chicken on the cooler side of the grill, skin-side up. Close the lid and let it cook. This lets the chicken cook through without burning the outside.
Step 7: Cook for about 20-25 minutes, then flip the chicken. Cook for another 15-20 minutes.
Step 8: Move the chicken to the hot side of the grill for the last few minutes. This is how you get that perfect, crispy skin. Watch it closely so it doesn’t burn.
Step 9: The chicken is done when a meat thermometer stuck in the thickest part of the thigh reads 165°F.
Step 10: Take the chicken off the grill and let it rest on a cutting board for at least 10 minutes. This is super important for keeping it juicy. Then, cut it up and serve.
Pro Tips from a Chef
- Don’t Skip the Pastes: The Aji Amarillo and Aji Panca pastes are the heart of this recipe. You can find them in Latin American markets or online. They give the chicken its unique color and flavor.
- Time is Your Friend: I can’t say this enough. The longer you marinate the chicken, the better it will be. One day is great, but even two days is not too long.
- Control Your Heat: Don’t just throw the chicken on a blazing hot grill. Using two heat zones (direct and indirect) gives you control. You cook it gently on the indirect side and crisp it up on the direct side. This prevents burnt skin and raw meat.
- Pat it Dry: Before you add the marinade, make sure the chicken is very dry. Moisture is the enemy of crispy skin.
Quick Look at Key Flavors
This table shows what each key part of the marinade does.
| Ingredient | Flavor Profile | Role |
|---|---|---|
| Aji Amarillo | Fruity, spicy | Main flavor |
| Aji Panca | Smoky, mild | Adds depth |
| Soy Sauce | Salty, umami | Savory base |
| Lime & Vinegar | Acidic, bright | Tenderizes |
| Cumin & Oregano | Earthy | Aromatic |
Possible Substitutions and Variations
Don’t have everything? No problem.
- No Aji Panca Paste? You can use a teaspoon of smoked paprika mixed with a little oil.
- No Aji Amarillo Paste? This one is tough to replace. Some people mix roasted orange bell pepper with a little habanero, but it won’t be the same.
- Want it Spicier? Add a fresh habanero or scotch bonnet pepper to the marinade when you blend it.
- Different Chicken Cuts: This marinade is great on chicken thighs, drumsticks, or even wings. Just adjust the cooking time.
Make-Ahead Tips
You can make the marinade up to 3 days ahead of time. Just keep it in an airtight container in the fridge.
You can also marinate the chicken a day or two before you plan to cook it. It just gets better with time.
Meal Pairing Suggestions
This chicken is the star, so keep the sides simple.
- Classic: Serve with thick-cut french fries and a simple green salad.
- Sauce is a Must: Don’t forget the Aji Verde (Peruvian green sauce). It’s a creamy, spicy cilantro sauce that goes perfectly with the chicken.
- Other Sides: Rice, roasted potatoes, or grilled corn on the cob are also great choices.
Cooking Time Efficiency
This table gives you a rough idea of grilling times for different chicken parts. Always use a thermometer for the best results.
| Chicken Cut | Indirect Heat Time | Direct Heat Time |
|---|---|---|
| Whole (Spatchcocked) | 40-50 minutes | 5-10 minutes |
| Quartered Chicken | 35-45 minutes | 5 minutes |
| Bone-in Thighs | 25-30 minutes | 3-5 minutes |
| Wings | 20-25 minutes | 3 minutes |
Tips for Leftovers and Storage
If you have any leftovers, store them in an airtight container in the fridge for up to 4 days.
To reheat, I like using an oven or air fryer at 350°F. It keeps the skin from getting soggy. A microwave will work, but you’ll lose the crispiness.
Frequently Asked Questions
Q1. Can I bake this chicken instead of grilling it?
Ans: Yes. Bake it on a rack in a roasting pan at 400°F for about 45-55 minutes, or until it reaches 165°F. You can put it under the broiler for a minute or two at the end to crisp the skin.
Q2. Is this recipe very spicy?
Ans: Aji Amarillo has a mild to medium heat. It’s more about flavor than fire. If you want it mild, you can use a little less paste. If you want it hot, add a spicier pepper.
Q3. Can I use chicken breasts?
Ans: You can, but they dry out much faster. If you use breasts, marinate them for only 2-4 hours (the acid can make them mealy) and cook them for less time. Grill them for about 6-8 minutes per side.
Q4. My chicken skin didn’t get crispy. What did I do wrong?
Ans: Two things usually cause this. Either the chicken wasn’t dry enough before you marinated it, or your grill wasn’t hot enough at the end. Make sure to pat it very dry and finish it over direct heat.
Wrapping Up
This Peruvian grilled chicken is one of my favorite things to make. It’s proof that you don’t need a lot of fancy skills to create something truly delicious.
Give this recipe a try. I promise, once you smell it cooking on the grill, you’ll know you made the right choice.
Let me know how it turns out for you in the comments below! I’d love to hear about your experience.
