If you crave a vibrant dinner that bursts with flavor yet comes together effortlessly, you’re going to love this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe. Juicy chicken marinated in a lively blend of lime, garlic, smoky paprika, and warm spices grills up with sensational charred marks that promise every bite is packed with mouthwatering intensity. Whether you’re a seasoned grill master or just trying to spice up weeknight meals, this recipe delivers a perfect harmony of tangy, smoky, and savory notes that will have you reaching for seconds (and maybe thirds).
Ingredients You’ll Need
Keep it simple and let those ingredients shine; each one has a starring role in crafting the irresistible flavors and the appealing texture of this chicken.
- 2 lbs boneless, skinless chicken thighs or breasts: Thighs offer juiciness while breasts keep it lean, either works beautifully here.
- ¼ cup olive oil: Helps carry flavors and keeps the chicken tender during grilling.
- 3 tablespoons lime juice (about 2 limes): Adds zesty brightness that lifts the savory marinade.
- 4 cloves garlic, minced: Garlic brings that irresistible, pungent depth.
- 1 tablespoon soy sauce: A touch of umami saltiness that balances the citrus.
- 1 tablespoon white vinegar: Enhances tanginess and tenderizes the meat.
- 2 teaspoons ground cumin: Introduces a warm, earthy background flavor.
- 2 teaspoons smoked paprika: The star spice for that distinctive smoky aroma and color.
- 1 teaspoon dried oregano: Adds herbal notes for complexity.
- 1 teaspoon salt: Essential for seasoning and bringing out all the flavors.
- ½ teaspoon black pepper: Provides gentle heat and seasoning.
- ½ teaspoon ground coriander: Offers subtle citrus undertones complementing the lime.
- Optional: chopped fresh cilantro and lime wedges for serving: Freshness and extra tangy pop at the table.
How to Make Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Step 1: Prepare the Marinade
Start by whisking together olive oil, fresh lime juice, minced garlic, soy sauce, white vinegar, and all the vibrant spices in a large bowl or sealable bag. This mixture is the heart of this recipe, infusing the chicken with layers of zesty, smoky, and aromatic flavors. The balance of acidity and spices preps the meat to become irresistible on the grill.
Step 2: Marinate the Chicken
Add your chicken pieces and toss everything lovingly to coat each piece in that marinade. Seal it up and chill it for at least 30 minutes. If you can spare 2 to 4 hours, the flavors will deepen, penetrating the meat for maximum juiciness and taste that bursts with every bite.
Step 3: Get Your Grill Ready
Fire up your grill or heat a grill pan to medium-high heat. The heat needs to be just right to achieve those perfect charred grill marks while locking in moisture. Shake off excess marinade to prevent flare-ups and lay the chicken carefully onto the hot surface.
Step 4: Grill the Chicken
Cook the chicken for about 5 to 6 minutes on each side, flipping only once. Resist the urge to poke or press; let the heat work its magic undisturbed. The chicken should reach an internal temperature of 165°F and display gorgeous grill marks that signal it’s ready to be enjoyed.
Step 5: Rest and Serve
Transfer your grilled beauties to a plate, loosely cover with foil, and let them rest for 5 minutes. This resting period allows the juices to redistribute, so each bite stays juicy and tender. Slice up and get ready for a meal that is truly unforgettable.
How to Serve Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
Garnishes
Fresh, bright garnishes enhance the grilled chicken beautifully. Sprinkle plenty of chopped fresh cilantro for a lively herbal punch and serve with lime wedges for guests to squeeze over to their heart’s desire, adding another layer of tang and freshness.
Side Dishes
This Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe pairs like a dream with fluffy white rice, creamy mashed potatoes, or roasted baby potatoes to soak up all the extra juices. A crisp, colorful salad with tomatoes and avocado would add a refreshing contrast, completing the plate perfectly.
Creative Ways to Present
For a fun twist, slice the grilled chicken and serve over a bed of grains like quinoa or in warm tortillas with sliced vegetables for quick wraps. You can also dice it into salads or bowls topped with a drizzle of aji verde sauce to highlight the South American flair.
Make Ahead and Storage
Storing Leftovers
Leftover Peruvian grilled chicken keeps wonderfully in an airtight container in the fridge for up to 3 days. The flavors mellow slightly but stay delicious, making it perfect for speedy lunches or second-day dinners.
Freezing
If you want to prep ahead or save extras, freeze the cooked chicken in a freezer-safe bag or container for up to 3 months. Label it with the date and enjoy a convenient protein boost ready whenever you need it.
Reheating
Reheat the chicken gently in a skillet over medium heat or in the microwave until warmed through. Adding a splash of water or broth and covering loosely helps keep it moist while reheating, preserving that juicy deliciousness.
FAQs
Can I use bone-in chicken for this Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe?
Absolutely! Bone-in pieces will require a bit more grilling time to cook through but can add extra flavor and juiciness. Just keep the grill covered and monitor the internal temperature carefully.
What if I don’t have a grill? Can I cook this chicken indoors?
No worries! A hot cast iron skillet or grill pan works wonderfully. Just get it nice and hot to develop a seared crust and cook the chicken evenly, flipping once.
How long should I marinate the chicken for best flavor?
While 30 minutes is the minimum, marinating for 2 to 4 hours will make the biggest difference in flavor depth and tenderness. If pressed for time, even a short soak in the marinade helps.
Is this recipe spicy?
The recipe is more smoky and tangy than hot, so it’s mild and approachable. If you want some heat, feel free to add a pinch of cayenne or chopped chili to the marinade.
Can I use this marinade for other proteins?
Yes! It works beautifully with pork chops, shrimp, or even firm fish. Just adjust the marinating time accordingly since seafood requires less time.
Final Thoughts
This Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe is a keeper that transforms simple ingredients into a mouthwatering meal with soul. It’s all about balancing bold spices, fresh citrus, and perfect grilling to capture authentic flavors with minimal effort. I can’t wait for you to make it your own and enjoy all those vibrant flavors with your favorite sides or creative twists. Get out there, fire up your grill, and savor every juicy bite!
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Peruvian Grilled Chicken – Quick, Juicy, Delicious Dinner Recipe
- Prep Time: 10 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours 20 minutes (including marinating)
- Yield: 4 servings
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Gluten Free
Description
Experience the vibrant flavors of Peru with this quick and juicy Peruvian Grilled Chicken recipe. Marinated in a tangy blend of lime, garlic, and spices, this main course is perfect for a flavorful dinner that’s easy to prepare and sure to impress.
Ingredients
Chicken and Marinade
- 2 lbs boneless, skinless chicken thighs or breasts
- ¼ cup olive oil
- 3 tablespoons lime juice (about 2 limes)
- 4 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon white vinegar
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon ground coriander
Optional Garnishes
- Chopped fresh cilantro
- Lime wedges
Instructions
- Prepare the marinade: In a large bowl or zip-top bag, whisk together olive oil, lime juice, minced garlic, soy sauce, white vinegar, ground cumin, smoked paprika, dried oregano, salt, black pepper, and ground coriander until fully combined.
- Marinate the chicken: Add the chicken thighs or breasts to the marinade and toss them thoroughly to coat evenly. Cover the bowl or seal the bag, then refrigerate for at least 30 minutes—ideally 2 to 4 hours—to allow the flavors to penetrate the meat.
- Preheat the grill: Heat your outdoor grill or grill pan over medium-high heat. Ensure it’s hot before cooking to achieve perfect grill marks and to cook the chicken evenly.
- Grill the chicken: Remove chicken from the marinade, shaking off excess to prevent flare-ups. Place chicken on the grill and cook for 5 to 6 minutes per side, or until the internal temperature reaches 165°F and the surface is nicely charred.
- Rest and serve: Transfer the grilled chicken to a plate and cover loosely with foil. Let it rest for 5 minutes to redistribute juices. Slice and serve garnished with fresh chopped cilantro and lime wedges for an extra burst of flavor.
Notes
- Pairs perfectly with rice, roasted potatoes, or a fresh salad for a complete meal.
- Leftover grilled chicken makes excellent wraps or bowls for next-day lunches.
- If you don’t have access to a grill, a hot cast iron skillet can be used as an alternative cooking method with similar results.
