Why You’ll Love This Recipe

Peruvian Grilled Chicken, known as “Pollo a la Brasa,” is a flavorful and juicy dish marinated in a blend of spices, garlic, and vinegar, then grilled to perfection. This dish stands out for its smoky char, bold seasoning, and the balance of tangy and savory notes. Often served with a creamy green sauce and sides like fries or salad, it’s a delicious way to spice up your grilled chicken routine.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

whole chicken (or chicken thighs)soy sauceolive oilwhite vinegarlime juicegarlic clovescuminpaprikachili powderoreganoblack pepperkosher salt

directions

Butterfly the whole chicken (or use parts) and pat dry with paper towels.

In a blender, combine soy sauce, olive oil, white vinegar, lime juice, garlic, cumin, paprika, chili powder, oregano, black pepper, and salt to create the marinade.

Rub the marinade all over the chicken, making sure to get under the skin and into all crevices.

Place the chicken in a large resealable bag or container, cover, and marinate in the refrigerator for at least 8 hours or overnight for best flavor.

Preheat your grill to medium-high heat. If using charcoal, prepare for indirect heat cooking.

Grill the chicken skin-side down first until nicely charred, about 5-7 minutes.

Flip and continue grilling over indirect heat with the lid closed, turning occasionally, for 35–45 minutes or until the internal temperature reaches 165°F (74°C).

Let the chicken rest for 10 minutes before carving.

Serve with aji verde (Peruvian green sauce), fries, or a fresh salad.

Servings and timing

This recipe serves 4-6 people.Preparation time: 15 minutesMarinating time: 8 hours or overnightGrilling time: 45-50 minutesTotal time: About 9 hours including marination

Variations

Use boneless thighs for quicker grilling and more intense flavor.

Add smoked paprika or chipotle powder for a deeper smoky taste.

Try a yogurt-based marinade for a creamy twist.

Bake in the oven at 400°F (200°C) if a grill isn’t available.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 4 days.Reheat in a 350°F oven for 10–15 minutes or microwave in short bursts to avoid drying out.Can be frozen for up to 2 months and thawed overnight in the fridge before reheating.

FAQs

What makes Peruvian chicken different from regular grilled chicken?

The marinade is deeply seasoned with Latin spices and vinegar, giving it a bold, tangy flavor.

Do I need to butterfly the chicken?

Butterflying helps it cook evenly, but you can use parts instead if preferred.

Can I make this without a grill?

Yes, roast in the oven or use a grill pan on the stove.

What is aji verde?

It’s a spicy Peruvian green sauce made with cilantro, jalapeños, garlic, and mayonnaise or yogurt.

Can I skip the overnight marination?

You can marinate for as little as 2 hours, but longer marination gives better flavor.

Is this dish spicy?

It has mild heat, but you can adjust chili levels to taste.

What sides go best with this?

Fries, rice, plantains, or a simple salad are all traditional pairings.

Can I cook it in the oven and then finish on the grill?

Yes, that’s a great way to get both tenderness and char.

How do I know when the chicken is done?

Use a meat thermometer; the thickest part should read 165°F (74°C).

Can I use chicken breasts?

Yes, but they may be drier—brine them beforehand or use a thermometer for perfect timing.

Conclusion

Peruvian Grilled Chicken is a mouthwatering dish that brings bold, smoky, and tangy flavors straight from the grill to your table. Perfect for gatherings or weeknight meals, this easy recipe is packed with flavor and pairs beautifully with a variety of sides. Once you try it, it might just become your new favorite way to enjoy grilled chicken.