Peruvian Grilled Chicken: A Flavorful and Aromatic Dish

Peruvian grilled chicken, known as Pollo a la Brasa, is a beloved dish celebrated for its bold flavors, tender meat, and irresistible aroma. This recipe delivers juicy, perfectly seasoned chicken with a crispy, golden-brown skin, thanks to a marinade packed with spices, herbs, and citrus. Whether you’re hosting a backyard barbecue, preparing a family dinner, or simply craving a taste of authentic Peruvian cuisine, this dish is sure to impress.

The Origins of Peru’s Famous Grilled Chicken

Before diving into the recipe, it’s worth noting the cultural significance of Pollo a la Brasa. Originating in Peru in the mid-20th century, this dish quickly became a national favorite. Traditionally, the chicken is marinated in a blend of spices, then roasted over charcoal or wood fire, giving it a distinct smoky flavor. Today, it’s a staple in Peruvian households and restaurants worldwide, often served with creamy ají verde (green sauce), fries, or fresh salads.

Ingredients

For the Marinade:

• 1 whole chicken (about 4-5 lbs), spatchcocked or cut into pieces
• ¼ cup soy sauce (or swap for coconut aminos if avoiding gluten)
• ¼ cup fresh orange juice (brightens the marinade)
• 2 tbsp fresh lime juice (adds zesty tang)
• 6 garlic cloves, minced
• 1 tablespoon ground cumin
• A tablespoon smoked paprika
• 1 tablespoon dried oregano
• ¼ cup olive oil
• A teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon turmeric (for color and depth)
• 1-inch piece of fresh ginger, grated (optional, for extra warmth)
• 1-2 tablespoons honey or maple syrup (for a touch of sweetness)

For Serving (Optional):

• Fresh cilantro, chopped
• Lime wedges
• Sliced avocado
• Grilled vegetables
• Aji verde (Peruvian green sauce)
• Steamed rice or roasted potatoes

Step-by-Step Instructions

Step 1: Prepare the Chicken

1. Spatchcock or Cut the Chicken:

• To ensure even cooking, spatchcock the chicken by removing the backbone and flattening it. Alternatively, you can cut it into legs, thighs, breasts, and wings.
• Pat the chicken dry with paper towels to help the marinade adhere better and promote crispy skin.

Step 2: Make the Marinade

1. In a blender or food processor, combine the olive oil, soy sauce, orange juice, lime juice, minced garlic, cumin, smoked paprika, oregano, black pepper, salt, turmeric, ginger (if using), and honey. Blend until smooth.
2. Taste the marinade and adjust seasoning if needed—adding more citrus for acidity, honey for sweetness, or spices for depth.

Step 3: Marinate the Chicken

1. Place the chicken in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring every part is well-coated.
2. Seal the bag or cover the dish and refrigerate for at least 4 hours, preferably overnight. The extended the marinating time, the more intense the chicken’s flavor will become.

Step 4: Grill the Chicken

1. Preheat the Grill:

• Heat a charcoal or gas grill to medium-high heat (375-400°F). For charcoal, arrange the coals for indirect cooking by piling them on one side.
• Scrub and oil the grates thoroughly to ensure nothing sticks.

1. Grill the Chicken:

• Lift the chicken from the marinade, allowing the excess to drip away.
• Position the chicken skin-side down directly over the heat source. Sear for 5-7 minutes until the skin is crispy and slightly charred.
• Turn and sear the opposite side for an additional 5 minutes.
• Move the chicken to indirect heat (or reduce flame if using gas) and continue cooking for 30-40 minutes, turning occasionally, until the internal temperature reaches 165°F in the thickest part (use a meat thermometer).

1. Rest the Chicken:

• Transfer the grilled chicken to a cutting board and let it rest for 10 minutes before serving. This lets the juices settle back into the meat, ensuring maximum juiciness.

Step 5: Serve

• Slice or chop the chicken and garnish with fresh cilantro and lime wedges.
• Serve with sides like grilled vegetables, avocado slices, steamed rice, or roasted potatoes.
• Drizzle with aji verde (Peruvian green sauce) for extra zest.

Secrets for Flawless Peruvian Grilled Chicken

• Use Fresh Citrus: Freshly squeezed orange and lime juice make a big difference in flavor.
• Don’t Skip the Marinade Time: Overnight marination ensures deep flavor penetration.
• Control Grill Heat: Avoid flare-ups by managing heat levels—sear first, then finish cooking indirectly.
• Make Aji Verde: Blend cilantro, jalapeño, garlic, lime juice, olive oil, and a touch of vegan mayo for a creamy, spicy sauce.
• Alternative Cooking Methods: If you don’t have a grill, you can roast the chicken in the oven at 400°F for about 45-50 minutes, flipping halfway.

Serving Suggestions & Pairings

To make this meal even more authentic, consider these traditional Peruvian sides:

• Crispy Yuca Fries: A delicious alternative to regular fries.
• Peruvian Corn (Choclo): Large-kernel corn often served with cheese.
• Quinoa Salad: A light and nutritious side dish.
• Salsa Criolla: A refreshing onion and lime relish.

Why This Recipe Works

The combination of citrus, garlic, and smoky spices creates a well-balanced marinade that tenderizes the chicken while infusing it with rich flavor. The grilling method ensures a crispy exterior while keeping the inside juicy. This dish is also versatile—great for weeknight dinners, weekend cookouts, or even meal prep.

Conclusion

This Peruvian grilled chicken recipe delivers a mouthwatering combination of smoky, citrusy, and savory flavors. With a well-balanced marinade and proper grilling technique, you’ll achieve tender, juicy meat with crispy, golden skin every time. Perfect for gatherings or weeknight dinners, this dish brings a taste of Peru to your table without any ham, bacon, or wine. Enjoy with fresh sides and vibrant sauces for a complete meal!