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Peruvian Grilled Chicken: The Ultimate Recipe and Guide

Peruvian Grilled Chicken, also known as Pollo a la Brasa, isn’t just a meal; it’s an experience. Imagine sinking your teeth into juicy, smoky chicken, infused with a vibrant blend of Peruvian spices that dance on your tongue. Are you ready to unlock the secrets to creating this culinary masterpiece in your own backyard?

This iconic dish boasts a rich history, originating in Lima, Peru, during the 1950s. Swiss immigrants Roger Schuler and Franz Ulrich revolutionized the local culinary scene by adapting a rotisserie-style cooking method to perfectly roast chicken over charcoal. The result was a sensation! Pollo a la Brasa quickly became a national treasure, and its popularity has since spread across the globe.

What makes Peruvian Grilled Chicken so irresistible? It’s the perfect combination of crispy, flavorful skin and incredibly moist, tender meat. The unique marinade, typically featuring ingredients like aji panca paste, garlic, cumin, and oregano, penetrates deep into the chicken, creating an explosion of savory goodness with every bite. Beyond the incredible taste, it’s also a relatively simple dish to prepare, making it a fantastic option for both weeknight dinners and weekend gatherings. So, let’s fire up the grill and embark on a flavorful journey to Peru!

Peruvian Grilled Chicken this Recipe

Ingredients:

  • For the Marinade:
    • 1 whole chicken (about 3-4 lbs), butterflied
    • 1/2 cup aji amarillo paste (or substitute with a mix of yellow bell pepper and a pinch of cayenne pepper)
    • 1/4 cup soy sauce
    • 1/4 cup red wine vinegar
    • 1/4 cup vegetable oil
    • 2 tablespoons lime juice, freshly squeezed
    • 2 tablespoons olive oil
    • 4 cloves garlic, minced
    • 1 tablespoon ground cumin
    • 1 tablespoon smoked paprika
    • 1 tablespoon dried oregano
    • 1 teaspoon ground black pepper
    • 1 teaspoon salt (or to taste)
    • 1/2 teaspoon ground turmeric
    • 1/4 teaspoon cayenne pepper (optional, for extra heat)
    • 1/4 cup chopped cilantro
    • 2 tablespoons chopped green onions
  • For Serving (Optional):
    • Green sauce (Aji Verde)
    • French fries
    • Salad
    • Rice

Preparing the Marinade:

Alright, let’s get started with the heart of this recipe – the marinade! This is where all the magic happens, infusing the chicken with that incredible Peruvian flavor. Trust me, don’t skimp on this step; it’s what makes all the difference.

  1. Combine the Wet Ingredients: In a large bowl, whisk together the aji amarillo paste, soy sauce, red wine vinegar, vegetable oil, lime juice, and olive oil. Make sure everything is nicely combined to create a smooth base for the marinade.
  2. Add the Aromatics and Spices: Now, add the minced garlic, ground cumin, smoked paprika, dried oregano, ground black pepper, salt, turmeric, and cayenne pepper (if you’re using it). Give it another good whisk to distribute the spices evenly throughout the wet ingredients.
  3. Incorporate the Fresh Herbs: Finally, stir in the chopped cilantro and green onions. These fresh herbs will add a vibrant flavor and aroma to the marinade.
  4. Taste and Adjust: Give the marinade a taste! This is your chance to adjust the seasoning to your liking. If you prefer a saltier marinade, add a pinch more salt. If you want more heat, add a dash more cayenne pepper. Remember, you can always add more, but you can’t take it away!

Marinating the Chicken:

Now that we have our flavorful marinade ready, it’s time to get the chicken involved. This step is crucial for allowing the chicken to absorb all those delicious flavors. The longer you marinate it, the better the flavor will be!

  1. Prepare the Chicken: If you haven’t already, butterfly the chicken. This involves cutting along the backbone and opening the chicken up so it lays flat. This allows for even cooking and maximum marinade coverage. You can ask your butcher to do this for you if you prefer.
  2. Coat the Chicken: Place the butterflied chicken in a large resealable plastic bag or a large dish. Pour the marinade over the chicken, making sure to coat it thoroughly on all sides. Use your hands to massage the marinade into the chicken, ensuring it gets into every nook and cranny.
  3. Marinate: Seal the bag (or cover the dish) and refrigerate for at least 4 hours, or preferably overnight. The longer the chicken marinates, the more flavorful and tender it will become. I usually aim for at least 12 hours for the best results.
  4. Turn Occasionally: If you’re using a bag, turn it occasionally to ensure the chicken marinates evenly. If you’re using a dish, flip the chicken over a few times during the marinating process.

Preparing the Grill:

While the chicken is marinating, it’s a good time to prepare your grill. Whether you’re using a gas grill or a charcoal grill, getting the temperature right is key to achieving that perfect grilled chicken.

  1. Clean the Grill: Make sure your grill grates are clean. Use a grill brush to remove any leftover debris from previous grilling sessions. A clean grill will prevent the chicken from sticking and ensure even cooking.
  2. Preheat the Grill: Preheat your grill to medium heat (about 350-400°F or 175-200°C). For a gas grill, this usually means turning on the burners to medium. For a charcoal grill, arrange the coals so that you have a medium heat zone.
  3. Oil the Grates: Lightly oil the grill grates with vegetable oil or cooking spray. This will help prevent the chicken from sticking to the grill. You can use a paper towel dipped in oil and tongs to apply the oil to the grates.

Grilling the Chicken:

Now for the main event – grilling the chicken! This is where patience and attention are key. You want to cook the chicken evenly and avoid burning it. Don’t rush the process; slow and steady wins the race!

  1. Remove Chicken from Marinade: Take the chicken out of the refrigerator and remove it from the marinade. Let any excess marinade drip off. You can discard the marinade, as it has already done its job.
  2. Place Chicken on Grill: Place the butterflied chicken skin-side down on the preheated grill. Make sure the chicken is evenly distributed on the grill grates.
  3. Grill Skin-Side Down: Grill the chicken skin-side down for about 15-20 minutes, or until the skin is nicely browned and slightly crispy. This will help render the fat and create a delicious, flavorful skin.
  4. Flip the Chicken: Carefully flip the chicken over and grill for another 15-20 minutes, or until the internal temperature reaches 165°F (74°C) in the thickest part of the thigh. Use a meat thermometer to ensure the chicken is cooked through.
  5. Check for Doneness: To check for doneness, insert a meat thermometer into the thickest part of the thigh, avoiding the bone. The internal temperature should reach 165°F (74°C). You can also pierce the chicken with a fork; if the juices run clear, the chicken is done.
  6. Adjust Heat if Necessary: If the chicken is browning too quickly, reduce the heat to medium-low. You may also need to move the chicken to a cooler part of the grill to prevent burning.
  7. Baste (Optional): If you want to add extra flavor and moisture, you can baste the chicken with some of the reserved marinade during the last few minutes of grilling. However, be careful not to baste too much, as this can cause flare-ups.

Resting and Serving:

Once the chicken is cooked through, it’s important to let it rest before carving. This allows the juices to redistribute, resulting in a more tender and flavorful chicken.

  1. Remove from Grill: Carefully remove the grilled chicken from the grill and place it on a cutting board.
  2. Rest the Chicken: Tent the chicken loosely with aluminum foil and let it rest for 10-15 minutes. This will allow the juices to redistribute throughout the chicken, resulting in a more tender and flavorful final product.
  3. Carve and Serve: After resting, carve the chicken into serving pieces. You can serve it whole, or cut it into quarters, halves, or individual pieces.
  4. Serve with Accompaniments: Serve the Peruvian grilled chicken with your favorite sides, such as green sauce (Aji Verde), french fries, salad, and rice. The green sauce is a must-have for that authentic Peruvian flavor!

Tips for the Best Peruvian Grilled Chicken:

  • Don’t Skip the Marinade: The marinade is the key to the flavor of this dish. Don’t skimp on the marinating time; the longer, the better!
  • Use Aji Amarillo Paste: Aji amarillo paste is a key ingredient in Peruvian cuisine. If you can’t find it, you can substitute with a mix of yellow bell pepper and a pinch of cayenne pepper.
  • Control the Heat: Grilling can be tricky, so pay attention to the heat and adjust as needed to prevent burning.
  • Use a Meat Thermometer: A meat thermometer is your best friend when grilling chicken. It ensures that the chicken is cooked through and safe to eat.
  • Let it Rest: Resting the chicken is crucial for a tender and juicy final product. Don’t skip

    Peruvian Grilled Chicken

    Conclusion:

    So there you have it! This Peruvian Grilled Chicken recipe isn’t just another grilled chicken dish; it’s a flavor explosion waiting to happen. The vibrant marinade, bursting with garlic, herbs, and that signature Peruvian pepper kick, transforms ordinary chicken into something truly extraordinary. I promise, the aroma alone while it’s grilling will have your neighbors peeking over the fence!

    But why is this a must-try? Beyond the incredible taste, it’s surprisingly simple to make. The marinade comes together in minutes, and the grilling process is straightforward. It’s perfect for a weeknight dinner when you want something special without spending hours in the kitchen, and equally impressive for a weekend barbecue when you want to wow your guests. It’s a guaranteed crowd-pleaser, and honestly, I’ve never met anyone who hasn’t raved about it.

    And the best part? It’s incredibly versatile!

    Serving Suggestions and Variations

    I love serving this Peruvian Grilled Chicken with a side of fluffy quinoa and a fresh, vibrant salad. Think crisp lettuce, juicy tomatoes, creamy avocado, and a light vinaigrette. It’s also fantastic with roasted potatoes or sweet potato fries for a heartier meal. For a truly authentic Peruvian experience, try serving it with aji verde, a creamy green sauce made with cilantro, jalapeños, and mayonnaise. Trust me, it’s the perfect complement to the chicken’s savory flavors.

    But don’t be afraid to get creative! You can shred the chicken and use it in tacos or burritos, toss it into a salad for a protein-packed lunch, or even use it as a topping for pizza. The possibilities are endless!

    Looking for variations? If you’re not a fan of spicy food, you can reduce the amount of aji amarillo paste or even substitute it with a milder pepper. For a sweeter flavor, try adding a touch of honey or maple syrup to the marinade. And if you don’t have a grill, you can easily bake the chicken in the oven. Just preheat your oven to 400°F (200°C) and bake for about 30-40 minutes, or until the chicken is cooked through.

    I’ve even experimented with using this marinade on other types of meat, like pork tenderloin and even tofu, with delicious results. So feel free to adapt the recipe to your own preferences and dietary needs.

    Your Turn to Grill!

    I truly believe that this Peruvian Grilled Chicken will become a staple in your recipe repertoire. It’s flavorful, easy to make, and incredibly versatile. But the real magic happens when you try it yourself.

    So, what are you waiting for? Gather your ingredients, fire up the grill, and get ready to experience a taste of Peru! I’m confident that you’ll love it as much as I do.

    And most importantly, I want to hear about your experience! Did you try the recipe? Did you make any variations? What did you serve it with? Share your thoughts, photos, and tips in the comments below. I’m always excited to see how you make this recipe your own. Happy grilling, and I can’t wait to hear from you! Let me know if this Peruvian Grilled Chicken becomes a family favorite!

    Peruvian Grilled Chicken: The Ultimate Recipe and Guide

    Juicy Peruvian Grilled Chicken marinated in a vibrant blend of aji amarillo, herbs, and spices. Perfect for grilling and serving with your favorite sides!

    Save This Recipe
    Prep Time20 minutes
    Cook Time30 minutes
    Total Time290 minutes
    Yield4-6 servings
    👨‍🍳By: Lana
    📂Category: Dinner
    📊Difficulty: Easy
    🌍Cuisine: American
    🍽️Yield: 4-6 servings
    🥗Dietary: Vegetarian

    Ingredients

    Instructions

    Recipe Notes

    • For best flavor, marinate the chicken overnight.
    • Aji amarillo paste is a key ingredient. If unavailable, substitute with a mix of yellow bell pepper and a pinch of cayenne pepper.
    • Use a meat thermometer to ensure the chicken is cooked to a safe internal temperature of 165°F (74°C).
    • Resting the chicken is crucial for a tender and juicy result.
    • Control the heat of the grill to prevent burning.

    Frequently Asked Questions

    → How do I ensure the bread stays moist?
    Use fresh, ripe ingredients and avoid overmixing the batter. Store in an airtight container.
    → Can I substitute ingredients?
    Yes, you can substitute similar ingredients while maintaining the basic ratios for best results.
    → How long does this bread keep?
    Store tightly wrapped at room temperature for 2-3 days, or refrigerate for up to a week.
    → What if I don't have all the spices?
    You can adjust spices to taste or substitute with similar warming spices.
    → Can I freeze this bread?
    Yes, wrap individual slices and freeze for up to 3 months. Thaw at room temperature before serving.

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