This easy Peruvian grilled chicken is packed with flavor thanks to a zesty marinade of garlic, lime juice, and spices. Perfect for a family BBQ or a cozy dinner!
I love how juicy and tender this chicken turns out every time. Just marinate it and throw it on the grill—it’s that simple! Plus, the aroma will have everyone coming to the table! 😊
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless breasts keep things simple and light. If you prefer dark meat, chicken thighs work great too. They’re juicier and add more flavor!
Olive Oil: This adds richness to the marinade. You can substitute it with avocado oil for a similar flavor profile and high smoke point.
Garlic: Fresh garlic brings a zesty punch. If you’re in a hurry, garlic powder can be used as a substitute—about 1 teaspoon equals one clove.
Lime Juice: Fresh lime juice is ideal as it enhances the flavor. If you don’t have it, lemon juice can work, but it brings a slightly different taste.
Paprika: Smoked paprika is my favorite for an extra depth of flavor, but sweet paprika is fine too. If you like it spicy, try using chili powder instead.
Cilantro: Fresh cilantro is key for garnish and for the sauce. No cilantro? Fresh parsley or basil can provide a different, yet tasty, fresh herb flavor.
How Do You Achieve Juicy Grilled Chicken?
The secret to juicy grilled chicken lies in marinating. It not only flavors the chicken but also helps to keep it moist. Here’s how to nail it:
- Marinate for at least 1 hour, but 4 hours to overnight is best. This allows flavors to soak in deeply.
- When grilling, preheat your grill to medium-high. This helps to sear the chicken, creating tasty grill marks and sealing in moisture.
- Cook until the internal temperature hits 165°F (74°C). A meat thermometer takes the guesswork out of it!
- Let the chicken rest for 5 minutes after grilling. This allows the juices to redistribute, ensuring each bite is juicy and full of flavor.
With these tips, your Peruvian grilled chicken will turn out perfectly every time! Enjoy the bright flavors and easy preparation—everyone at the table will love it!
How to Make Easy Peruvian Grilled Chicken with Flavorful Marinade
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 2 tablespoons lime juice (freshly squeezed)
- 1 tablespoon white vinegar
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 to 1/2 teaspoon cayenne pepper (optional for heat)
- Fresh cilantro, chopped (for garnish)
- Lime wedges (for serving)
For the Creamy Cilantro Sauce:
- 1/2 cup plain Greek yogurt or sour cream
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- 1 small jalapeño, seeded and chopped (optional for heat)
- 1 clove garlic
- 1 tablespoon lime juice
- Salt to taste
How Much Time Will You Need?
This whole process takes about 15 minutes for preparation and then you’ll need at least 1 hour to marinate the chicken. If you can wait longer (up to overnight), your chicken will be even tastier! Grilling takes about 12-14 minutes total. In total, set aside about 1 hour and 30 minutes, including marination time.
Step-by-Step Instructions:
1. Prepare the Marinade:
In a medium bowl, whisk together the olive oil, minced garlic, lime juice, white vinegar, paprika, cumin, oregano, salt, black pepper, and cayenne pepper (if using). This fragrant mixture is going to give the chicken a wonderful flavor!
2. Marinate the Chicken:
Put the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well-coated. Seal the bag or cover the dish and pop it in the fridge for at least 1 hour. For better flavor, let it marinate for 4 hours to overnight.
3. Make the Creamy Cilantro Sauce:
In a blender or food processor, combine the Greek yogurt (or sour cream), mayonnaise, cilantro leaves, jalapeño (if using), garlic, lime juice, and salt. Blend until smooth and creamy. Taste it and adjust any ingredients as you like. Chill this sauce in the fridge until you’re ready to serve!
4. Preheat the Grill:
Get your grill heated to medium-high. To avoid sticking, lightly oil the grill grates with a paper towel dipped in oil or a grill brush.
5. Grill the Chicken:
Take the marinated chicken out of the fridge. Remove the chicken from the marinade, letting the excess drip off. Place the chicken on the hot grill. Grill for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C) and has nice grill marks.
6. Rest and Garnish:
When the chicken is done, take it off the grill and let it rest for about 5 minutes. This helps keep it juicy! Sprinkle freshly chopped cilantro on top.
7. Serve:
Plate the grilled chicken alongside the creamy cilantro sauce for dipping. Don’t forget the lime wedges! Drizzling fresh lime juice over the chicken adds an extra zing. Enjoy your vibrant and delicious Peruvian grilled chicken!
This dish is perfect for summer BBQs or any casual dinner at home. The smoky and tangy flavors paired with the creamy sauce make it truly irresistible!
FAQs About Easy Peruvian Grilled Chicken
Can I Use Skin-On Chicken for This Recipe?
Absolutely! Skin-on chicken will add extra flavor and crispness. Just keep in mind that the cooking time may vary slightly, so monitor the internal temperature to ensure it reaches 165°F (74°C).
What Can I Substitute for Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, sour cream is a great alternative for a similar creamy texture. Plain mayonnaise works too if you prefer a richer sauce.
How Do I Store Leftovers?
You can store any leftover grilled chicken and sauce in airtight containers in the fridge. The chicken will stay fresh for up to 3 days, while the sauce can last for about a week.
Can I Grill This Chicken Indoors?
Yes! If you don’t have access to an outdoor grill, you can use a grill pan on the stovetop or even bake the chicken in the oven at 375°F (190°C) for about 25-30 minutes, flipping halfway through.
