Peruvian Grilled Chicken brings bright citrus and smoky spices together for a simple weeknight dinner that feels special. This recipe marinates chicken breasts in garlic, lime, and warm paprika for bold flavor and quick grilling. If you love quick grilled chicken recipes, try these easy grilled Asian chicken skewers for another weeknight favorite.
Why You’ll Love This Peruvian Grilled Chicken
- Big flavor from a short, vibrant marinade that wakes up simple ingredients.
- Ready in about an hour total, including a quick 30-minute soak.
- Great for meal prep and keeps well as tasty leftovers.
- Family-friendly and easy to pair with rice, salads, or veggies.
- Versatile—pairs well with rice, salads, or our grilled BBQ chicken thighs for a backyard feast.
Ingredients Needed
Protein
- 4 chicken breasts
Sauce
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 tablespoons olive oil
Spices
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
Toppings
- Fresh cilantro for garnish
Step-by-Step Instructions 5
1. Mix the marinade
In a bowl, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, salt, and pepper.
2. Coat the chicken
Add chicken breasts to the marinade, making sure they are well coated. Marinate for at least 30 minutes.
3. Heat the grill
Preheat your grill to medium-high heat.
4. Grill the chicken
Grill chicken for 6-7 minutes on each side, or until fully cooked and juices run clear.
5. Rest and garnish
Remove from grill, let rest for a few minutes, and garnish with fresh cilantro before serving.
Serving Suggestions Peruvian Grilled Chicken
- Serve over cilantro-lime rice with black beans and sliced avocado.
- Make tacos with warm tortillas, pickled onions, and a squeeze of lime.
- Pair with a crisp green salad and a simple vinaigrette for lighter fare.
- Offer chimichurri or aji verde on the side for extra herb flavor.
- Serve with grilled vegetables and a cold beer or a citrusy cocktail.
Tips for Success Peruvian Grilled Chicken
- Pound chicken to an even thickness for uniform cooking and juicier results.
- Let the grill reach medium-high so you get a nice sear without overcooking.
- Use a meat thermometer to ensure internal temperature reaches 165°F.
- If you prefer dark meat, swap breasts for grilled boneless chicken thighs and adjust cooking time accordingly.
- Rest the chicken 3–5 minutes before slicing to keep juices locked in.
Variations
Here are a few easy ways to change it up:
- Make it spicy: add 1/2 teaspoon cayenne or sliced jalapeño to the marinade.
- Swap protein: use boneless thighs or turkey cutlets, adjusting cook time.
- Add veggies: thread marinated chicken and peppers on skewers and grill.
Follow us on Pinterest for more cozy ideas.
Peruvian Grilled Chicken
Ingredients
Method
- In a bowl, combine garlic, soy sauce, lime juice, olive oil, cumin, paprika, salt, and pepper.
- Add chicken breasts to the marinade, making sure they are well coated. Marinate for at least 30 minutes.
- Preheat your grill to medium-high heat.
- Grill chicken for 6-7 minutes on each side, or until fully cooked and juices run clear.
- Remove from grill, let rest for a few minutes, and garnish with fresh cilantro before serving.
