Description
Peruvian grilled chicken delivers a zesty flavor explosion that’ll make your taste buds dance with excitement. Marinated in a blend of spices and citrus, this dish brings South American flair straight to your dinner table.
Ingredients
Scale
Protein:
- 4 boneless, skinless chicken breasts
Liquid and Acid Base:
- ¼ cup olive oil
- ¼ cup fresh lime juice
Spices and Herbs:
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon dried oregano
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper
- 4 cloves garlic
- ¼ cup fresh cilantro
Instructions
- Grab a large mixing bowl and whisk together ¼ cup olive oil, ¼ cup fresh lime juice, 4 minced garlic cloves, 1 tablespoon cumin, 1 tablespoon paprika, 1 tablespoon dried oregano, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon cayenne pepper until the marinade is completely smooth and well combined.
- Place 4 boneless, skinless chicken breasts into the marinade, ensuring each piece is thoroughly coated. Cover the bowl with plastic wrap and refrigerate for 2-4 hours, allowing the flavors to penetrate deeply into the meat.
- Remove the chicken from the refrigerator 30 minutes before grilling to bring it to room temperature. This helps the meat cook more evenly.
- Preheat your grill to medium-high heat, targeting 400-425°F. Clean and oil the grill grates to prevent sticking.
- Remove chicken from the marinade, letting excess drip off. Discard the remaining marinade to prevent cross-contamination.
- Grill the chicken breasts for 6-7 minutes per side, or until the internal temperature reaches 165°F. Use a meat thermometer to check doneness.
- Transfer grilled chicken to a clean plate and let it rest for 5 minutes, allowing the juices to redistribute.
- Sprinkle ¼ cup fresh chopped cilantro over the chicken before serving for a bright, fresh finish.
Notes
- Use bone-in, skin-on chicken thighs for the most flavorful and juicy results.
- Let the chicken marinate for at least 4 hours, but overnight will develop deeper flavor complexity.
- When grilling, start with medium-high heat to get a nice char, then move to a cooler part of the grill to finish cooking through without burning.
- For a gluten-free version, swap soy sauce with tamari and ensure all other marinade ingredients are certified gluten-free.
- Prep Time: 2-4 hours 40 minutes
- Cook Time: 12-14 minutes
- Category: Chicken
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 4
- Calories: 250 kcal
- Sugar: 0 g
- Sodium: 575 mg
- Fat: 14 g
- Saturated Fat: 2 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 1 g
- Fiber: 0.5 g
- Protein: 32 g
- Cholesterol: 85 mg