Peruvian Grilled Chicken

Experience the bold, vibrant flavors of Peru with this Peruvian Grilled Chicken recipe—a mouthwatering centerpiece for any meal. Featuring a whole chicken marinated in a luxurious blend of garlic, lime juice, aji panca paste, and fragrant spices like smoked paprika and ground cumin, this dish delivers a perfect balance of smoky, tangy, and savory notes. The spatchcocking technique ensures even cooking and crispy skin, while the grill imparts a subtle charred aroma that’s simply irresistible. Marinate the chicken overnight to infuse maximum flavor, then grill to juicy perfection in just over an hour. Serve this culinary masterpiece with traditional aji verde sauce, steaming rice, or a crisp salad for an authentic Peruvian dining experience your family will love.

Nutriscore Rating: 70/100

Prep Time:20 mins

Cook Time:70 mins

Total Time:90 mins

Servings: 4

Ingredients

• 4 pounds Whole chicken
• 6 pieces Garlic cloves
• 2 tablespoons Soy sauce
• 3 tablespoons Extra-virgin olive oil
• 3 tablespoons Lime juice
• 1 tablespoon White vinegar
• 1 teaspoon Smoked paprika
• 2 teaspoons Ground cumin
• 1 teaspoon Dried oregano
• 1 teaspoon Ground black pepper
• 1 teaspoon Salt
• 1 tablespoon Aji panca paste
• 2 tablespoons Fresh cilantro
• 2 tablespoons Water

Directions

Step 1

Spatchcock the chicken by removing the backbone with kitchen shears. Press down on the breastbone to flatten the chicken. This ensures even cooking on the grill.

Step 2

In a food processor or blender, combine the garlic cloves, soy sauce, olive oil, lime juice, white vinegar, smoked paprika, ground cumin, dried oregano, black pepper, salt, aji panca paste, fresh cilantro, and water. Blend until smooth to create the marinade.

Step 3

Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring it is evenly coated. Seal the bag or cover the dish with plastic wrap. Marinate the chicken in the refrigerator for at least 6 hours, preferably overnight.

Step 4

Preheat your grill to medium-high heat (about 375°F to 400°F). Oil the grates to prevent sticking.

Step 5

Remove the chicken from the marinade, letting any excess drip off. Discard the remaining marinade.

Step 6

Place the chicken, skin side down, on the grill. Cook for 10-15 minutes until the skin is golden brown and crisp. Flip the chicken over and reduce the heat to medium-low.

Step 7

Cover the grill and cook for an additional 50-55 minutes, or until the internal temperature of the thickest part of the chicken reaches 165°F (use a meat thermometer for accuracy). Flip the chicken occasionally to prevent burning.

Step 8

Once cooked, remove the chicken from the grill and let it rest for 10 minutes before carving.

Step 9

Serve the Peruvian grilled chicken with aji verde sauce, rice, or a fresh salad for an authentic meal.

Nutrition Facts

Serving size	2080.8 grams (2080.8g)

Amount per serving	% Daily Value*
Calories	731

Total Fat 56.90g	73%
Saturated Fat 9.90g	50%
Polyunsaturated Fat 0.10g
Cholesterol 136mg	45%
Sodium 3732mg	162%
Total Carbohydrate 23.10g	8%
Dietary Fiber 4.00g	14%
Total Sugars 3.10g
Protein 40.60g	81%

Vitamin D 0IU	0%
Calcium 155mg	12%
Iron 7mg	41%
Potassium 949mg	20%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 66.8%

Protein: 21.2%

Carbs: 12.0%