Go Back
Peruvian cuisine is a vibrant tapestry of flavors, colors, and textures that reflect the rich cultural heritage of Peru. With influences from indigenous civilizations, Spanish colonization, and waves of immigration from Asia and Europe, Peruvian food offers a culinary journey that excites the palate. One dish that stands out in this diverse gastronomic landscape is grilled chicken, or "pollo a la brasa." This dish is not only a staple in homes across Peru but also a beloved street food that embodies the essence of communal gatherings and family meals.

Ultimate Peruvian Grilled Chicken

Discover the vibrant flavors of Peru with the Ultimate Peruvian Grilled Chicken recipe! This mouth-watering dish, known as pollo a la brasa, is a staple in Peruvian cuisine and perfect for gatherings. Marinated with a blend of garlic, spices, and lime, this chicken is grilled to juicy perfection. Serve it alongside traditional sides like rice or grilled vegetables, and enjoy the delightful taste of authentic Peruvian culture in your own home!
Print Recipe Pin Recipe

Ingredients
  

4 bone-in, skin-on chicken thighs

4 bone-in, skin-on chicken drumsticks

6 cloves garlic, minced

1 tablespoon ground cumin

1 tablespoon paprika

1 tablespoon dried oregano

1 teaspoon cayenne pepper (adjust to taste)

1 teaspoon black pepper

2 tablespoons sea salt

Zest and juice of 2 limes

1/4 cup white vinegar

1/4 cup olive oil

1/4 cup fresh cilantro, chopped

1 tablespoon Dijon mustard

Optionally, lime wedges and fresh cilantro for garnish

Instructions
 

Prepare the Marinade: In a large bowl, combine minced garlic, cumin, paprika, oregano, cayenne pepper, black pepper, sea salt, lime zest, lime juice, white vinegar, olive oil, fresh cilantro, and Dijon mustard. Whisk until well combined.

    Marinate the Chicken: Add the chicken thighs and drumsticks to the marinade, ensuring they are thoroughly coated. Cover the bowl with plastic wrap or transfer the chicken and marinade to a large zip-lock bag. Marinate in the refrigerator for at least 4 hours, but preferably overnight for maximum flavor.

      Preheat the Grill: Preheat your grill to medium-high heat (approximately 400°F to 450°F). If using a charcoal grill, ensure the coals are medium-hot.

        Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken on the grill skin-side down. Grill for 10–15 minutes without moving it. This will create a beautiful char.

          Flip the Chicken: Flip the chicken and continue grilling for another 10–15 minutes, checking for an internal temperature of 165°F (75°C). For extra crispy skin, you can move the chicken over to a cooler side of the grill and close the lid for the last few minutes.

            Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This helps retain the juices.

              Serve: Serve the grilled chicken warm, garnished with lime wedges and fresh cilantro. Pair it with traditional Peruvian sides like cilantro rice or crispy roasted potatoes.

                Prep Time, Total Time, Servings: 15 minutes | 4 hours marinating + 30 minutes grilling | 4 servings