This Easy Peruvian Grilled Chicken is full of flavor and super juicy! Marinated in zesty spices and lime, it’s a tasty treat that’s simple to make on the grill.
Nothing says summer like the smell of grilled chicken! I love serving this with rice or a fresh salad for a complete meal. Plus, leftovers are perfect for tacos! 🌮
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling as they cook evenly. If you prefer, chicken thighs can be used, providing a richer flavor and moisture.
Olive Oil: This adds great richness and helps the spices stick. You can swap it for avocado oil for a similar texture with a slightly different flavor.
Spices: Ground cumin and smoked paprika are key for that distinct flavor. If you don’t have smoked paprika, regular paprika is an option, just with less smokiness. Cumin adds warmth, so skipping it isn’t ideal.
Jalapeños: They give the dish a nice kick! For less heat, eliminate them or use bell peppers. For more spice, try serrano peppers.
Cilantro: Fresh cilantro brightens the marinade. If you dislike cilantro, you can use parsley or skip it entirely; just know it will change the flavor profile.
What’s the Best Way to Marinate Chicken for Grilling?
Marinating is vital for flavor and tenderness! It allows the chicken to soak up all those wonderful spices. Here’s how to nail it:
- Mix marinade ingredients well to combine flavors.
- Use a zip-top bag or dish; coat chicken thoroughly by rubbing the marinade into it.
- Let it marinate for at least an hour—longer (2-4 hours) is even better, but avoid more than 24 hours as the acidity can break down the protein too much.
Remember, it’s best to refrigerate the chicken while marinating to keep it safe and fresh. Enjoy grilling! 🍗
Easy Peruvian Grilled Chicken Recipe
Ingredients You’ll Need:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1/2 teaspoon ground black pepper
- 1 teaspoon salt
- Juice of 1 lime
- 1-2 jalapeño peppers, seeded and chopped (adjust to taste)
- 1/2 cup fresh cilantro leaves, chopped (plus extra for garnish)
- Lime wedges, for serving
For the cilantro lime dipping sauce:
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1/4 cup fresh cilantro leaves
- 1 jalapeño pepper, seeded and chopped (optional for extra heat)
- Juice of 1 lime
- 1 garlic clove
- Salt and pepper, to taste
- Water, to thin sauce as needed
How Much Time Will You Need?
This Easy Peruvian Grilled Chicken takes about 20 minutes of prep time, plus a minimum of 1 hour for marinating (2-4 hours is best). You’ll also need about 12-15 minutes for grilling. Overall, plan for a delightful meal in just under an hour and a half!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a mixing bowl, whisk together olive oil, cumin, smoked paprika, garlic powder, onion powder, dried oregano, black pepper, salt, lime juice, chopped jalapeños, and chopped cilantro until the mixture is fully combined. This will be a flavorful marinade that will soak into the chicken deliciously!
2. Marinate the Chicken:
Place the chicken breasts in a large zip-top bag or a shallow dish. Pour the marinade over the chicken, making sure all pieces are well coated. Seal or cover and refrigerate for at least 1 hour; for even better flavor, aim for 2-4 hours of marinating time. While it’s soaking, go ahead and dream about that delicious chicken!
3. Make the Cilantro Lime Sauce:
In a blender or food processor, combine Greek yogurt, mayonnaise, fresh cilantro, jalapeño (if using), lime juice, garlic clove, salt, and pepper. Blend until smooth. If the sauce seems too thick, add water a tablespoon at a time until you reach your desired consistency. Chill the sauce until you’re ready to serve; it’ll add a creamy, zesty touch to your chicken.
4. Preheat the Grill:
Get your grill heated to medium-high (about 400°F or 200°C). Before placing the chicken on the grill, oil the grates lightly to prevent sticking. Trust me, your future self will appreciate this step!
5. Grill the Chicken:
Remove the chicken from the marinade and place it on the grill. Cook for approximately 6-7 minutes on each side, or until the internal temperature reaches 165°F (74°C). Look for those beautiful grill marks to know you’re on the right track! Try not to move the chicken too frequently; let it sear and lock in those tasty flavors.
6. Serve:
Once grilled to perfection, transfer the chicken to a serving plate. Garnish with fresh cilantro and serve with lime wedges on the side. Don’t forget the cilantro lime dipping sauce; it’ll elevate your dish to a whole new level!
Enjoy the bright, smoky flavors of this Easy Peruvian Grilled Chicken—perfect for any summer meal or gathering! 🌞🍗
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative as they tend to be juicier and more flavorful. Adjust the grilling time to about 8-10 minutes per side, depending on the thickness, until they reach an internal temperature of 165°F (74°C).
How Long Should I Marinate the Chicken?
For the best flavor, marinate the chicken for at least 1 hour. However, 2-4 hours is ideal! Just be careful not to marinate for more than 24 hours, as the acidity can make the chicken mushy.
Can I Make the Dipping Sauce Ahead of Time?
Definitely! The cilantro lime dipping sauce can be made a day in advance. Just store it in an airtight container in the fridge. Give it a good stir before serving to freshen it up!
What’s the Best Way to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the grill or in the microwave, adding a splash of water to keep it moist if needed. You can enjoy it on its own or sliced in salads or tacos!
