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Marco

Peruvian Grilled Chicken: Unlock Flavor with This Recipe!

A flavorful and juicy Peruvian grilled chicken recipe that is marinated with spices and lime juice, perfect for summer grilling.
Print Recipe
Prep Time 15 minutes
Cook Time 16 minutes
Total Time 2 hours 31 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Peruvian
Calories: 360
Ingredients Method Nutrition Notes

Ingredients
  

  • 2 lbs bone-in skin-on chicken thighs
  • 2 tablespoons olive oil
  • 4 cloves garlic minced
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper adjust to taste
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh cilantro chopped

Method
 

  1. In a large bowl, combine the olive oil, minced garlic, ground cumin, paprika, dried oregano, salt, black pepper, cayenne pepper, lime juice, and chopped cilantro. Mix well to create a marinade.
  2. Add the chicken thighs to the marinade, ensuring they are well coated. Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or preferably overnight for maximum flavor.
  3. Preheat your grill to medium-high heat.
  4. Remove the chicken from the marinade and let any excess marinade drip off. Discard the remaining marinade.
  5. Place the chicken thighs skin-side down on the grill. Cook for about 6-8 minutes, then flip and cook for an additional 6-8 minutes, or until the internal temperature reaches 165°F and the skin is crispy.
  6. Remove the chicken from the grill and let it rest for 5 minutes before serving.

Nutrition

Serving: 1chicken thighCalories: 360kcalCarbohydrates: 2gProtein: 28gFat: 26gSaturated Fat: 6gPolyunsaturated Fat: 20gCholesterol: 120mgSodium: 1.2mg

Notes

  • For a spicier kick, add more cayenne pepper or a chopped jalapeño to the marinade.
  • Serve with a side of grilled vegetables or a fresh salad for a complete meal.

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