This flavorful Peruvian grilled chicken is marinated with yummy spices and herbs. It’s juicy, smoky, and has a little zing that makes it stand out!
Whenever I make this, my house smells incredible. Plus, it’s perfect for summer barbecues or cozy dinners. Pair it with rice or veggies, and you’ve got a winner! 🍗
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts are ideal for this recipe because they cook quickly and remain juicy. If you’re looking for a healthier option, consider using chicken thighs; they stay moist and flavorful too!
Garlic: Fresh garlic is a must for that bold flavor. If you’re out, you can substitute with garlic powder—about 1/4 teaspoon for each clove. Just remember, fresh is always best!
Spices: The combination of cumin, smoked paprika, turmeric, and chili powder really brings this dish to life. If you don’t have smoked paprika, regular paprika works as well. You could also try adding a pinch of cayenne for extra heat!
Cilantro: Fresh cilantro adds brightness to the dish. If you’re not a fan or don’t have any, parsley can be a good substitute, but it will alter the flavor slightly.
Green Dipping Sauce: Mayonnaise is traditional for creaminess, but if you prefer a lighter version, Greek yogurt is a fantastic substitute. It adds a tangy flavor while cutting down calories, too!
How Do I Marinate Chicken for Maximum Flavor?
Marinating chicken is all about soaking it in flavors so it becomes juicy and tasty. Follow these easy steps for great results:
- Mix the marinade ingredients in a large bowl until well combined.
- Add the chicken breasts, ensuring they are fully coated; this helps lock in the flavors.
- Cover the bowl and refrigerate. Marinating for 1 hour works, but 4 hours or overnight will deepen the flavor even more.
- When you’re ready to grill, take the chicken out and let it come to room temperature (about 15 minutes) before cooking. This helps it cook evenly.
By taking these simple steps, you’ll end up with chicken that’s bursting with flavor! Enjoy your meal!
Flavorful Peruvian Grilled Chicken
Ingredients You’ll Need:
For the Chicken:
- 4 boneless, skinless chicken breasts
- 3 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon ground turmeric
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons olive oil
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (plus extra for garnish)
- Lime wedges, for serving
For the Spicy Green Dipping Sauce:
- 1 cup mayonnaise or Greek yogurt
- 1/2 cup fresh cilantro leaves
- 1-2 jalapeños (seeded for less heat)
- Juice of 1 lime
- 1 clove garlic
- Salt to taste
How Much Time Will You Need?
This delicious Peruvian grilled chicken takes about 15 minutes of prep time, plus a minimum of 1 hour for marinating (ideally 4 hours or overnight for the best flavor). Cooking will take around 12-15 minutes. So, all in all, you’re looking at about 30 minutes to 1 hour of grilling time, depending on how long you marinate. It’s a little wait, but totally worth it!
Step-by-Step Instructions:
1. Prepare the Marinade:
In a large mixing bowl, combine the minced garlic, ground cumin, smoked paprika, ground turmeric, chili powder, salt, black pepper, olive oil, lime juice, and chopped cilantro. Stir everything together until well mixed. This fragrant marinade will give your chicken that amazing Peruvian flavor.
2. Marinate the Chicken:
Add the chicken breasts to the marinade, making sure they are well coated. Cover the bowl with plastic wrap or a lid, and refrigerate for at least 1 hour. For deeper flavor, marinate the chicken for 4 hours or even overnight if you can manage it.
3. Preheat the Grill:
When you’re ready to grill, heat your grill to medium-high. This will give you those nice sear marks and keep the chicken juicy.
4. Grill the Chicken:
Once the grill is hot, place the marinated chicken breasts on the grill. Cook for about 6-7 minutes on each side, or until the chicken reaches an internal temperature of 165°F (74°C). Make sure to flip the chicken halfway through to ensure even cooking and to get those lovely grill marks.
5. Make the Spicy Green Dipping Sauce:
While the chicken is on the grill, prepare the dipping sauce. In a blender or food processor, combine the mayonnaise (or Greek yogurt), fresh cilantro leaves, jalapeños, lime juice, garlic, and a pinch of salt. Blend until smooth and creamy. Taste it and adjust the salt if necessary.
6. Serve Your Dish:
Once the chicken is finished grilling, take it off the grill and let it rest for a couple of minutes. Serve it hot, garnished with fresh cilantro and lime wedges. Don’t forget to add the spicy green dipping sauce on the side for a kick of flavor!
Enjoy this vibrant and tangy Peruvian grilled chicken with your favorite sides, and watch your guests rave about the flavors!
Frequently Asked Questions (FAQ)
Can I Use Chicken Thighs Instead of Breasts?
Absolutely! Chicken thighs are a great alternative as they are more flavorful and tend to stay juicier. Just adjust the cooking time slightly as thighs may take a bit longer to cook through compared to breasts.
Is It Necessary to Marinate the Chicken Overnight?
No, it’s not mandatory, but marinating the chicken overnight will vastly enhance the flavor and tenderness. If you’re short on time, marinating for at least 1 hour will work, but you may miss out on some depth of flavor.
How Should I Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3-4 days. To reheat, you can use a microwave or a skillet over low heat to warm it gently. To keep it from drying out, consider adding a splash of chicken broth while reheating.
Can I Make the Dipping Sauce Ahead of Time?
Yes, you can! The spicy green dipping sauce can be made a day in advance. Just store it in an airtight container in the fridge. The flavors will meld together beautifully, making it even more delicious when you serve it with the chicken!
