There’s something truly magical about gathering outside on a warm evening, the grill sizzling and sending up clouds of mouthwatering, smoky aroma that promise good food and even better memories. One dish that never fails to bring people together at my house is Peruvian Grilled Chicken, or as it’s traditionally known, Pollo a la Brasa.

Originating in Peru in the 1950s, this dish was once considered a luxurious meal, reserved for special occasions and big celebrations. Today, it’s a beloved staple in Peruvian households, served at everything from birthday parties to casual Sunday lunches. The secret lies in the marinade — a bright, bold blend of spices that soak deep into the meat, creating juicy, flavor-packed bites with every forkful.

What I love most about this recipe is how it balances simplicity with such depth of flavor. The marinated chicken roasts up tender and smoky, with crispy skin that’s perfectly seasoned. It feels both exotic and comfortingly familiar at the same time. Whenever I make it, it feels like I’m bringing a little piece of Peruvian tradition right to my backyard.

If you’re looking for a meal that will wow your family or impress at your next cookout, this Peruvian Grilled Chicken is just the thing. It’s vibrant, deeply satisfying, and honestly, pretty easy to make. Let’s dive in.

Why You’ll Love This Recipe:

• Incredible Flavor: A blend of spices, garlic, and citrus gives the chicken irresistible layers of flavor.
• Tender and Juicy: Marinating the chicken ensures it stays moist even after grilling.
• Simple Ingredients: You probably already have most of the ingredients in your kitchen.
• Perfect for Grilling Season: Ideal for outdoor parties, family gatherings, or even just a sunny weekend lunch.

INGREDIENTS YOU’LL NEED:

• 1 whole chicken, about 3½ to 4 pounds, spatchcocked
• 3 tablespoons soy sauce
• 2 tablespoons lime juice
• 1 tablespoon olive oil
• 1 tablespoon white vinegar
• 1 tablespoon cumin
• 1 tablespoon paprika
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1 teaspoon oregano
• 1 teaspoon smoked paprika
• ½ teaspoon ground coriander

HOW TO MAKE Peruvian Grilled Chicken:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Prep the Chicken
First things first — if you haven’t already, spatchcock your chicken. It sounds fancy, but all it means is removing the backbone so it lays flat, helping it cook evenly. I like to think of it as giving the chicken a nice, comfy sunbath position on the grill.

Step 2: Make the Marinade
In a medium bowl, whisk together the soy sauce, lime juice, olive oil, white vinegar, and all the spices. As you mix, the aroma is incredible — tangy, smoky, and warm. It’s a little sneak preview of the flavor explosion you’re about to create.

Step 3: Marinate the Chicken
Place the chicken in a large zip-top bag or a big bowl. Pour the marinade over it, making sure to coat every nook and cranny. Rub it in a little with your hands (yes, it’s messy, but it’s worth it). Seal it up and let it marinate for at least 4 hours, but overnight is even better. I always like to think of the chicken soaking up all that goodness while I sleep.

Step 4: Grill the Chicken
When you’re ready to cook, preheat your grill to medium-high heat. Oil the grates lightly to prevent sticking. Place the chicken skin-side down first, grilling for about 15 minutes. Flip it carefully and continue cooking for another 20-25 minutes, or until a meat thermometer inserted into the thickest part reads 165°F.
I like to use indirect heat after the first flip to make sure the skin doesn’t burn but still crisps up beautifully.

Step 5: Let it Rest and Serve
Once the chicken is done, transfer it to a cutting board and let it rest for about 10 minutes. This lets the juices settle back into the meat, making each bite succulent and flavorful. Slice it up, serve with your favorite sides, and watch it disappear!

HELPFUL TIPS:

• Spatchcock Like a Pro: Kitchen shears make this job much easier than a knife. Snip along both sides of the backbone and you’re done!
• Marinate Overnight: The longer the chicken sits in the marinade, the more intense the flavor.
• Keep an Eye on the Grill: Because of the marinade, the chicken can char quickly. Watch for flare-ups and move the chicken around if needed.
• Use a Thermometer: It takes the guesswork out of grilling and ensures juicy, perfectly cooked chicken every time.
• Rest Before Cutting: It’s tempting to dig in immediately, but a 10-minute rest makes a big difference in keeping the meat juicy.

DETAILS:

• Prep Time: 15 minutes (plus 4 hours marinating time)
• Cook Time: 40 minutes
• Total Time: 55 minutes (plus marinating)
• Yield: 4-6 servings
• Category: Main Course
• Method: Grilling
• Cuisine: Peruvian
• Diet: Gluten-Free

NOTES:

For an even more authentic Peruvian experience, serve your chicken with a side of creamy green sauce (Aji Verde) and some crispy roasted potatoes. It’s like a mini trip to Peru, no passport required.

NUTRITIONAL INFORMATION:

Approximate per serving:
Calories: 320
Protein: 30g
Fat: 20g
Carbohydrates: 3g
Fiber: 1g
Sugar: 1g

FREQUENTLY ASKED QUESTIONS:

Can I make this without a grill?
Absolutely! You can roast the chicken in the oven at 425°F for about 45-55 minutes. Use a broiler for the last few minutes if you want a charred, crispy skin.

What if I don’t have time to marinate overnight?
Even a few hours will give you great flavor, but if you’re short on time, try at least 2-3 hours. You can also poke the chicken with a fork to help the marinade sink in faster.

Can I use chicken pieces instead of a whole chicken?
Definitely. Thighs and drumsticks work especially well. Just adjust the grilling time since smaller pieces will cook faster.

Is there a spicy version?
You can add a little cayenne pepper or some aji amarillo paste to the marinade if you want to bring some heat to the party!

STORAGE INSTRUCTIONS:

Leftover chicken can be stored in an airtight container in the refrigerator for up to 4 days. It’s fantastic cold, sliced into salads or sandwiches, or quickly reheated in the oven at 350°F for about 10-15 minutes until warmed through.

You can also freeze it! Just place the cooked and cooled chicken in a freezer-safe bag for up to 2 months. Thaw overnight in the fridge before reheating.

Related Recipes:

If you liked this recipe, you’ll definitely enjoy these other savory favorites:

• Peruvian Grilled Chicken with Creamy Green Sauce
• Sweet and Spicy Peach Chili Grilled Chicken
• Greek Yogurt Marinated Chicken
• Caribbean Chicken with a Spicy Honey Glaze

CONCLUSION

There’s something so satisfying about making a meal that feels a little adventurous but still totally doable at home. Peruvian Grilled Chicken is one of those recipes — rich with flavor, filled with tradition, and just plain delicious. Whether you’re grilling for a crowd or just want to spice up your regular dinner rotation, this dish delivers every single time. Fire up that grill and get ready for some seriously happy faces around your table!

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