This Easy Peruvian Grilled Chicken is packed with bold spices that make each bite a tasty treat. It features juicy chicken marinated in garlic, lime, and spices that truly shine!
Honestly, who doesn’t love a grill night? I like to serve it with some rice and veggies for a complete meal. It’s simple, full of flavor, and perfect for impressing guests! 😄
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are perfect for grilling. If you’re looking for a healthier option, consider using chicken thighs, which stay juicy and tender on the grill.
Olive Oil: This adds moisture and helps the spices stick. You can substitute with avocado oil for a higher smoke point, which is great for grilling.
Paprika: Smoked paprika gives deep flavor, but regular paprika works too if that’s what you have. You can even add a little cayenne for extra heat!
Fresh Cilantro: Cilantro brings fresh brightness. If you’re not a fan, parsley is a nice alternative. It will still give you a fresh taste without overwhelming the dish.
Dipping Sauce Ingredients: If you want a lighter sauce, Greek yogurt is a great swap for sour cream. Also, you can soften the heat by using a mild chili or omitting the jalapeño entirely.
How Can I Grill Chicken to Keep It Juicy and Flavorful?
Grilling chicken can be tricky. Here are some tips to ensure it turns out juicy and flavorful:
- Marinate Well: Allow the chicken to soak in the marinade for several hours. This helps deepen the flavors.
- Preheat the Grill: Make sure your grill is hot. This creates a good sear, locking in moisture.
- Don’t Overcook: Use a meat thermometer to check for doneness. Remove the chicken when it reaches 165°F (74°C).
- Let It Rest: Once off the grill, let the chicken rest for a few minutes to give the juices a chance to redistribute.
By following these tips, you should have perfectly grilled chicken every time! Enjoy your bold and delicious dish! 🌿
How to Make Easy Peruvian Grilled Chicken With Bold Flavors
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 tablespoons olive oil
- 3 cloves garlic, minced
- 1 tablespoon paprika (preferably smoked)
- 1 tablespoon ground cumin
- 1 tablespoon chili powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced (plus additional wedges for garnish)
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
For the Dipping Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1 jalapeño, stemmed and seeded
- 1/2 cup fresh cilantro
- 1 tablespoon lime juice
- 1 garlic clove
- Salt to taste
How Much Time Will You Need?
This delicious grilled chicken recipe takes about 10 minutes to prepare, plus a minimum of 1 hour (and ideally 3-4 hours) to marinate. The grilling itself only takes about 10-15 minutes. So, overall, you can expect about 2 hours and 15 minutes, mostly hands-off time while the chicken marinates!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a bowl, whisk together olive oil, minced garlic, paprika, ground cumin, chili powder, dried oregano, salt, black pepper, lime juice, and chopped cilantro. This will be your flavorful marinade for the chicken.
2. Marinate the Chicken:
Place the chicken breasts into a large zip-top bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is well coated. Seal the bag (or cover the dish) and refrigerate for at least 1 hour; for the best flavor, let it marinate for 3-4 hours.
3. Make the Dipping Sauce:
While the chicken is marinating, prepare the dipping sauce. In a blender or food processor, combine mayonnaise, sour cream (or Greek yogurt), jalapeño, cilantro, lime juice, and garlic. Blend until the mixture is smooth. Taste and season with salt as needed. Chill the sauce in the fridge until you’re ready to serve.
4. Preheat the Grill:
About 15 minutes before grilling, preheat your grill to medium-high heat. This ensures a good sear on your chicken!
5. Grill the Chicken:
Once marinated, take the chicken out of the bag, shaking off any excess marinade. Place the chicken on the grill. Cook for about 5-7 minutes on each side, or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (74°C).
6. Rest and Serve:
After removing the chicken from the grill, let it rest for a few minutes. This helps maintain moisture. To serve, plate the grilled chicken with lime wedges and extra chopped cilantro. Don’t forget to add the creamy cilantro-lime dipping sauce on the side!
Enjoy this vibrant, boldly flavored Peruvian-style grilled chicken that’s tender on the inside with delicious char on the outside!
Frequently Asked Questions (FAQ)
Can I Use Bone-In Chicken for This Recipe?
Yes, you can absolutely use bone-in chicken pieces! Just remember that they will take longer to cook. Aim for about 10-12 minutes per side, and ensure 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, but 3-4 hours is even better! You can marinate it overnight for maximum flavor. Just be sure not to exceed 24 hours as the acid in the marinade can change the texture of the chicken.
How to Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. To keep it from drying out when reheating, try sprinkling a little water over it or microwaving with a damp paper towel.
Can I Freeze the Grilled Chicken?
Absolutely! Allow the grilled chicken to cool completely, then wrap each piece tightly in plastic wrap and place them in a freezer-safe bag. You can freeze it for up to 3 months. When ready to eat, thaw in the fridge overnight before reheating.
