This Authentic Peruvian Grilled Chicken is juicy and full of flavor, thanks to a delicious marinade of garlic, herbs, and spices. Toss it on the grill, and you’ll have a fantastic meal!
The smoky taste from grilling makes it even better! I love serving it with a side of rice and salad for a colorful plate. Your dinner guests will be impressed, trust me! 😄
Key Ingredients & Substitutions
Whole Chicken: A 3-4 pound chicken is ideal for even cooking. If you can’t find a whole chicken, you can use bone-in pieces like thighs and breasts. Just adjust cooking time accordingly.
Ajà Panca Paste: This adds unique flavor, but you can replace it with any mild chili paste or even omit it if you want a milder dish.
Dried Oregano: While Peruvian oregano is preferred for its flavor, Mediterranean oregano works well too. You could also try fresh oregano if you have it!
Garlic: Fresh garlic is essential for an intense flavor. In a pinch, garlic powder can serve as a substitute–use about 1 teaspoon for each clove.
What’s the Best Way to Marinate Chicken for Maximum Flavor?
Marinating is key to getting the most flavor into your chicken. Follow these tips for great results:
- Make sure to rub the marinade under the skin and inside the cavity. This helps the flavors penetrate deeper.
- For the best flavor, let the chicken marinate overnight. If you’re short on time, aim for at least 4 hours.
- Use a resealable bag for marinating; you can easily move the chicken around to coat it evenly.
Authentic Peruvian Grilled Chicken (Pollo a la Brasa)
Ingredients You’ll Need:
- 1 whole chicken (about 3 to 4 pounds), spatchcocked or halved
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons white vinegar
- 2 tablespoons olive oil
- 1 tablespoon ground cumin
- 1 tablespoon paprika (preferably smoked)
- 1 teaspoon ground black pepper
- 1 tablespoon dried oregano (preferably Peruvian or Mediterranean oregano)
- 1 tablespoon salt
- 1 teaspoon ground white pepper (optional)
- 1 tablespoon ajà panca paste or mild chili paste (optional, for authentic flavor)
- Juice of 1 lime
- 2 teaspoons sugar
- Fresh cilantro leaves for garnish (optional)
How Much Time Will You Need?
This recipe requires about 15-20 minutes of prep time, plus a minimum of 4 hours for marinating (overnight is best!). Expect around 30 minutes for grilling. Overall, you’ll need a few hours, but most of that time is just letting the chicken soak up all those delicious flavors!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by spatchcocking your chicken. This means you need to remove the backbone for an even cook. You can also simply cut the chicken in half for quicker grilling. Just make sure it’s flat!
2. Make the Marinade:
In a medium bowl, mix together the minced garlic, soy sauce, white vinegar, olive oil, cumin, smoked paprika, black pepper, oregano, salt, and white pepper (if you choose to use it). If you want that authentic flavor kick, stir in the ajà panca paste along with the lime juice and sugar. Mix until well combined to create a flavorful marinade.
3. Marinate the Chicken:
Rub your marinade generously all over the chicken—don’t be shy! Make sure to coat it under the skin and inside the cavity as well. Cover the chicken and let it hang out in the fridge for at least 4 hours; overnight is even better for rich flavor.
4. Preheat the Grill:
When you’re ready to cook, fire up your grill to medium-high heat, aiming for about 375°F (190°C). If you’re using charcoal, let the coals burn until they’re covered with white ash.
5. Grill the Chicken:
Put the chicken skin-side down on the grill. Cook it for about 10 to 15 minutes, then flip it over to cook the other side for another 10 to 15 minutes. The chicken is done when it reaches an internal temperature of 165°F (75°C) and the juices run clear. Be mindful of flare-ups—move the chicken to indirect heat if needed, and baste with leftover marinade for added flavor.
6. Rest and Garnish:
Once the chicken is fully cooked, take it off the grill and let it rest for about 5 minutes. This helps keep it juicy! Garnish with fresh cilantro leaves if desired, and serve hot with sides like Peruvian green sauce, rice, or a fresh salad.
Enjoy your authentic Peruvian grilled chicken! It’s sure to impress your family and friends. 😊
FAQ for Authentic Peruvian Grilled Chicken
Can I Use Bone-In Pieces Instead of a Whole Chicken?
Absolutely! You can use bone-in chicken pieces like thighs or breasts. Just keep in mind that cooking times will vary, so use a meat thermometer to ensure they reach an internal temperature of 165°F (75°C).
How Do I Store Leftover Chicken?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the microwave or on the stovetop until heated through. You can also enjoy it cold in salads or sandwiches!
What Can I Substitute for Ajà Panca Paste?
If you can’t find ajà panca paste, you can use any mild chili paste or even omit it for a milder flavor. A touch of paprika can also add color and flavor if you like!
Can I Make This Recipe Ahead of Time?
Yes! You can marinate the chicken a day in advance. Just remember to keep it refrigerated until you’re ready to grill. It’ll soak up even more flavor overnight!
