Article Introduction
When I first tasted Peruvian chicken, it hit like a flavor bomb bold, juicy, smoky, and completely unforgettable. I’d never had chicken like that before. The crispy edges, the deep spices, and that vibrant green sauce pulled me right in. After recreating this recipe at home more times than I can count, I finally landed on the perfect balance of smokiness, tang, and spice. The secret lies in the marinade. It’s simple to put together, and the payoff is pure magic. Whether you grill it or roast it, this Peruvian chicken recipe guarantees big flavor and plenty of satisfied eaters.
The Flavorful Roots of Peruvian Chicken
Bold Flavors Built from Tradition
Peruvian chicken, known locally as Pollo a la Brasa, is anything but bland. What sets it apart is its dynamic seasoning a blend of garlic, cumin, paprika, oregano, soy sauce, and fresh lime juice. These ingredients come together to create a marinade that soaks into the chicken and delivers flavor to every bite. The soy sauce adds depth and umami, while cumin and paprika bring warmth and earthiness. The lime keeps it bright and slightly tangy. This balance is what makes the Peruvian chicken recipe so satisfying. It’s not just spicy or smoky, it’s a layered experience from the first bite to the last.
More Than Just a Marinade
What’s special about Peruvian chicken isn’t just the spice mix. It’s the cultural fusion at play. Peruvian cuisine blends influences from Indigenous, Spanish, African, and Asian cooking traditions. That’s why you’ll find soy sauce (a nod to Chinese cuisine) alongside lime and garlic (core to Latin American flavors). This multicultural twist is what gives this dish its bold identity. Plus, grilling the marinated chicken over high heat locks in the juices and gives it that irresistible charred edge. Oven-baking works too if you’re short on time. Either way, this isn’t your average chicken dinner. It’s something you’ll crave again and again.
Peruvian Chicken Recipe
Ingredients
- Chicken:
- 2 pounds chicken thighs boneless skinless
- 5 cloves garlic peeled
- 1/3 cup soy sauce
- 2 Tablespoons lime juice
- 1 Tablespoon extra virgin olive oil
- 2 teaspoons cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper
- Green Sauce:
- 3 jalapeños seeded ribs removed and roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions chopped green parts only
- 2 cloves garlic peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 Tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 Tablespoons extra virgin olive oil
Instructions
- Chicken:
- Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
- Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
- Green Sauce:
- Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
- Grill chicken:
- Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
- OR – In oven:
- Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan. Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. (The internal temperature should reach 165°F.)
Notes
What Makes a Peruvian Marinade So Irresistible
Core Ingredients That Build Flavor
A proper Peruvian chicken recipe starts with a bold marinade. Here’s what goes into it:
- Garlic: Adds that punchy, aromatic base.
- Soy sauce: A salty, umami-rich element that penetrates deeply into the chicken.
- Lime juice: Brightens everything up and tenderizes the meat.
- Olive oil: Helps carry flavor and keeps the chicken juicy.
- Cumin & paprika: These add warmth and smoky depth.
- Dried oregano & black pepper: Earthy and peppery finishers.
This isn’t a fussy mix. You throw everything into a blender, and it’s ready in seconds. Once the chicken soaks in it for at least 8 hours, it’s transformed. The soy and lime break down the fibers, and the spices cling to every surface. The result is meat that tastes seasoned from the inside out. If you’re wondering what makes a marinade “Peruvian,” it’s this perfect balance of savory, tangy, and warm spice.
Marinate, Then Choose Your Heat
Once your chicken is prepped and marinated, you have two strong cooking options: grill or oven. Grilling gives the meat a smoky finish and charred edges that are hard to beat. Preheat your grill to medium-high (around 350°F), then sear both sides for about 5 to 6 minutes each. The chicken should hit an internal temp of 165°F to be fully cooked.
If grilling’s not an option, roasting works beautifully. Set your oven to 500°F, pour a cup of water into a roasting pan, and bake uncovered for 30 minutes. Then tent with foil and cook 15 more minutes. Either way, the meat stays tender and moist. What’s most important is the marinade. That’s where all the flavor lives.
The Spicy Green Sauce That Completes the Dish
The Signature Sauce: Creamy, Spicy, and Fresh
Peruvian chicken isn’t complete without its bold green sauce. This isn’t just any dipping sauce it’s the kind that makes you want to double-dip. Its main players are jalapeños, fresh cilantro, green onions, garlic, lime juice, mayonnaise, and Greek yogurt. The blend of spicy, herbal, creamy, and citrusy flavors creates a sauce that’s addictively good. It’s cool enough to balance the spice and just rich enough to drizzle over everything.
The process is simple. Toss everything but the olive oil into a blender. Once smooth, slowly drizzle in the oil until the sauce thickens. It’s bright green, full of flavor, and chills beautifully in the fridge until serving time.
Sauce Customizations That Still Hit the Mark
One of the best things about this green sauce is how flexible it is. Want it spicier? Leave the jalapeño seeds in. Want it tangier? Add more lime. Prefer it lighter? Use all Greek yogurt instead of mayo. The ingredients are forgiving and easy to swap based on your pantry and taste.
This sauce isn’t just for chicken either. It’s delicious on rice, drizzled over roasted veggies, or used as a salad dressing base. But with this Peruvian chicken recipe, it’s magic. Spoon it generously over your cooked chicken, or serve it on the side and let everyone help themselves. However you enjoy it, it adds a fresh contrast that makes the whole dish feel vibrant and complete.
Serving and Storing This Flavor-Packed Favorite
How to Serve Peruvian Chicken Like a Pro
When you pull this chicken off the grill or out of the oven, the aroma alone makes it hard to wait. But let it rest a few minutes before slicing in that helps the juices stay locked inside. Serve the chicken with a generous spoonful of green sauce or keep it on the side so everyone can add as much as they like.
This dish pairs well with simple sides. Think white rice, roasted potatoes, or a crisp salad with lime vinaigrette. You could also serve it with grilled vegetables or warm flatbread. The chicken and sauce are the stars, so keep the rest straightforward.
Whether you’re making this for a weeknight dinner or hosting friends, this Peruvian chicken recipe delivers restaurant-level flavor with ingredients you likely already have.
Leftovers That Don’t Taste Like Leftovers
This recipe makes enough to feed a family, and the leftovers are just as good the next day. Store the cooked chicken in an airtight container in the fridge for up to four days. The green sauce also keeps well and actually tastes better after a day as the flavors meld.
To reheat the chicken, you can warm it in a skillet over medium heat or pop it into a 350°F oven until heated through. Just be careful not to overcook it. You want to preserve the juicy texture that makes this dish so satisfying.
Leftover chicken also makes fantastic wraps, grain bowls, or sandwiches. Add a drizzle of green sauce and lunch is solved.
Frequently Asked Questions About Peruvian Chicken
What seasoning is on Peruvian chicken?
Peruvian chicken is seasoned with a bold mix of garlic, cumin, paprika, oregano, black pepper, soy sauce, lime juice, and olive oil. This combination gives it a smoky, tangy, and savory profile that stands out from typical grilled chicken recipes.
What is special about Peruvian chicken?
What makes Peruvian chicken special is its marinade. It blends Latin and Asian influences using soy sauce, lime, and warm spices. The result is chicken that’s juicy, deeply flavorful, and often paired with a zesty green sauce that takes the whole meal to the next level.
What makes a marinade Peruvian?
A Peruvian-style marinade typically includes soy sauce, garlic, cumin, lime juice, and paprika. It’s known for being both savory and slightly acidic. These ingredients break down the chicken while infusing it with layers of flavor that stay even after grilling or roasting.
What seasonings are used in Peruvian food?
Peruvian food relies on spices like cumin, paprika, oregano, and garlic. Many dishes also use aji amarillo (a yellow chili pepper), lime juice, and fresh herbs like cilantro. These ingredients build bold, balanced flavors that define the cuisine.
Conclusion
This Peruvian chicken recipe brings together the best parts of bold home cooking rich spices, juicy meat, and a bright, creamy sauce that pulls it all together. Whether you’re cooking outdoors on a grill or using your oven, the marinade does the heavy lifting. And that green sauce? It’ll have people licking their plates. Keep this recipe in your rotation and you’ll always have a crowd-pleasing meal at your fingertips.
