Quick Overview
Peruvian-Style Grilled Chicken brings an explosion of flavors right to your dinner table. This dish is perfect for summer barbecues or cozy family dinners. The marinade combines traditional spices that create a juicy and tender chicken that everyone will love. Whether you’re serving it with rice, salad, or just on its own, this recipe will impress your guests and tantalize their taste buds.
Ingredient Breakdown
Chicken
For this recipe, you will need 4 bone-in, skin-on chicken thighs or breasts. Bone-in pieces retain moisture and flavor during cooking, resulting in juicy meat.
Olive Oil
Use 1/4 cup of high-quality olive oil. Olive oil adds richness to the marinade and helps in achieving a nice char on the grill.
Garlic
You will need 6 cloves of garlic, minced. Garlic provides a robust flavor that complements the other ingredients well.
Paprika
Add 2 tablespoons of smoked paprika. This spice gives the chicken a smoky undertone that is characteristic of traditional Peruvian dishes.
Cumin
Include 1 tablespoon of ground cumin. Cumin adds warmth and depth to the flavor profile of the marinade.
Oregano
Use 1 tablespoon of dried oregano. This herb lends a fresh note that balances the richness of the oil and chicken.
Lime Juice
Squeeze in the juice of 2 limes (about 1/4 cup). Lime juice brightens up the dish and tenderizes the meat as it marinates.
Salt and Pepper
Season with 2 teaspoons of salt and freshly cracked pepper to taste. These basics enhance all other flavors in this delicious dish.
Step By Step Recipe : Peruvian-Style Grilled Chicken
Prepare the Marinade
In a large bowl, combine olive oil, minced garlic, smoked paprika, ground cumin, dried oregano, lime juice, salt, and pepper. Whisk until well blended into a smooth mixture. This vibrant marinade will infuse your chicken with deep flavors while keeping it moist during grilling.
Marinate the Chicken
Place your chicken pieces in a resealable plastic bag or a shallow dish. Pour the prepared marinade over the chicken ensuring all pieces are well coated. Seal or cover tightly and refrigerate for at least 2 hours or overnight for best results. The longer you marinate, the more flavorful your chicken will be!
Preheat Your Grill
Preheat your grill to medium-high heat (about 400°F). A properly heated grill ensures that your chicken develops those beautiful grill marks while cooking evenly throughout. If using charcoal, allow coals to burn until covered with ash before placing chicken on grill grates.
Grill the Chicken
Remove marinated chicken from fridge and let it sit at room temperature for about 15 minutes before grilling. Place the chicken skin-side down on the grill grates and close the lid. Grill for about 6-8 minutes per side until internal temperature reaches 165°F; adjust cook time based on thickness of meat.
Rest Before Serving
Once cooked through, remove chicken from grill and place it on a plate covered with aluminum foil. Let it rest for about 5-10 minutes before serving; this allows juices to redistribute throughout meat for maximum tenderness.
Serving and Storing Tips
Serving Suggestions
Serve your Peruvian-Style Grilled Chicken hot off the grill alongside traditional accompaniments such as rice pilaf or fresh salad topped with avocado slices. For an added touch of authenticity, pair it with spicy green sauce known as “aji verde.”
Leftovers Storage
Store any leftover grilled chicken in an airtight container in your refrigerator for up to three days. To maintain moisture when reheating leftovers, consider wrapping them in foil before placing them in an oven set at low heat.
With these steps completed successfully, you’ll have juicy Peruvian-Style Grilled Chicken ready to delight family and friends alike!
Mistakes to avoid
One common mistake when preparing Peruvian-Style Grilled Chicken is not marinating long enough. The marinade, which typically includes ingredients like garlic, lime juice, and spices, requires time to penetrate the chicken. Ideally, let it marinate for at least four hours, but overnight is best for optimal flavor.
Another mistake is using low-quality chicken. The quality of the meat directly affects the taste and texture of your dish. Always choose fresh, organic chicken for grilling to ensure a juicy and flavorful outcome.
Overcooking the chicken is another frequent error. This can lead to dry meat that lacks flavor. Use a meat thermometer to check for doneness; the internal temperature should reach 165°F (75°C).
Many people skip resting the chicken after cooking. This step allows juices to redistribute throughout the meat, ensuring every bite remains moist and flavorful. Always let your grilled chicken rest for at least five minutes before slicing.
Finally, neglecting to balance flavors can ruin your dish. A great Peruvian-style grilled chicken combines savory, tangy, and spicy elements. Make sure you taste your marinade before applying it to ensure all flavors harmonize beautifully.
Tips and tricks
To achieve remarkable Peruvian-Style Grilled Chicken, consider using a charcoal grill for that authentic smoky flavor. Charcoal adds depth that gas grills simply cannot replicate. If you have access to wood chips, consider adding them during grilling to enhance that smoky profile even further.
Another useful tip is to prepare your marinade in advance. Marinating the chicken overnight not only saves time but also intensifies flavors significantly. Combine garlic, cumin, paprika, and lime juice in a blender for a smooth marinade that coats every piece evenly.
When grilling, maintain a consistent temperature by preheating your grill adequately before placing the chicken on it. This helps achieve those beautiful grill marks while sealing in moisture quickly. A hot grill creates a nice crust on the outside while keeping the inside juicy.
Basting your chicken with leftover marinade during cooking can also improve flavor and moisture levels. Just remember not to use marinade that has come into contact with raw meat unless it’s boiled first to kill any bacteria.
Lastly, serve your Peruvian-Style Grilled Chicken with traditional sides like rice or corn salad for a complete meal experience that highlights its unique flavors.
Suggestions for Peruvian-Style Grilled Chicken
For an added twist on your Peruvian-Style Grilled Chicken, consider incorporating mango salsa as a refreshing topping. The sweetness of ripe mango complements the spicy marinade remarkably well. Simply combine diced mango with red onion, cilantro, lime juice, and jalapeño for a vibrant sidekick.
You can also try using different cuts of chicken beyond just breasts or thighs; wings work wonderfully too! They become crispy on the outside while remaining tender inside when grilled properly. Just adjust cooking times accordingly based on their size.
If you’re looking to make this dish more family-friendly or kid-approved, serve it with homemade sweet potato fries instead of traditional sides. These fries provide a healthier alternative while still offering great taste.
Lastly, consider pairing your grilled chicken with a tangy green sauce known as “Aji Verde.” This creamy sauce made from cilantro, jalapeños, lime juice, and mayonnaise adds an exciting kick and balances out the spices beautifully!
FAQs
What makes Peruvian-Style Grilled Chicken unique?
Peruvian-Style Grilled Chicken stands out due to its distinct marinade featuring ingredients like garlic, cumin, and lime juice. This combination creates layers of flavor that are both rich and tangy. Additionally, grilling gives it that perfect charred finish that enhances its taste profile.
Can I use skinless chicken for this recipe?
Yes! While traditional recipes often use skin-on chicken for extra flavor and moisture retention during grilling, skinless options work well too. Just be mindful of cooking times since skinless pieces may dry out quicker if overcooked.
How should I store leftover grilled chicken?
To store leftover Peruvian-Style Grilled Chicken properly, place it in an airtight container within two hours of cooking. Refrigerate immediately and consume within three days for optimal freshness and safety.
Is there a vegetarian alternative?
For those looking for a vegetarian option resembling Peruvian-Style Grilled Chicken flavors without animal products, try marinated tofu or portobello mushrooms! Both absorb marinades beautifully and provide satisfying textures when grilled.
What sides pair well with this dish?
Classic sides include rice or roasted vegetables; however, corn salad or sweet potato fries also complement the flavors beautifully! Fresh salads or grilled fruits add an excellent balance between savory notes found in the chicken itself.
Can I freeze this dish?
Yes! To freeze cooked Peruvian-Style Grilled Chicken successfully: let it cool completely first before placing it in freezer-safe bags or containers. It can last up to three months in freezing conditions but should be thawed safely in the refrigerator before reheating!
Summary
In summary, making delicious Peruvian-Style Grilled Chicken involves avoiding common mistakes like insufficient marination time and overcooking. Use high-quality ingredients for superior results while employing tips such as basting during grilling for enhanced moisture retention. Pairing with complementary sides enriches the meal experience further while answering FAQs about storage methods ensures you enjoy every bite thoroughly!
Print
Peruvian-Style Grilled Chicken
- Total Time: 25 minutes
- Yield: 4 servings 1x
Description
This Peruvian-style grilled chicken, known as Pollo a la Brasa, is marinated in a blend of spices that give it a unique and flavorful taste. Perfect for grilling on a barbecue or in the oven!
Ingredients
4 chicken thighs, bone-in and skin-on
1/4 cup soy sauce
1/4 cup vinegar (white or red)
2 tablespoons vegetable oil
1 tablespoon garlic, minced
1 tablespoon paprika
1 teaspoon cumin
1 teaspoon oregano
1 teaspoon black pepper
Salt to taste
Lime wedges for serving
Instructions
1. In a large bowl, mix together soy sauce, vinegar, vegetable oil, minced garlic, paprika, cumin, oregano, black pepper, and salt.
2. Add chicken thighs to the marinade and coat well. Cover and refrigerate for at least 2 hours (preferably overnight).
3. Preheat your grill to medium-high heat.
4. Remove chicken from the marinade and discard excess marinade.
5. Grill chicken skin-side down for about 6-7 minutes until golden brown.
6. Flip the chicken and grill for another 6-7 minutes or until fully cooked (165°F internal temperature).
7. Let the chicken rest for a few minutes before serving with lime wedges.
Notes
This dish pairs well with Peruvian green sauce (Aji Verde) or a fresh salad.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
Nutrition
- Serving Size: 1 thigh
- Calories: 350
- Sugar: 2g
- Fat: 20g
- Carbohydrates: 5g
- Protein: 30g
Keywords: Peruvian, grilled chicken, Pollo a la Brasa, savory dish