Description

This flavorful Peruvian Grilled Chicken is marinated in a vibrant blend of olive oil, lime juice, soy sauce, honey, garlic, and spices, then grilled to perfection. The marinade infuses the meat with a balanced mix of salty, sour, sweet, and smoky heat. Serve it with a traditional aji verde (Peruvian green sauce) for dipping.

Ingredients

Scale

1 tablespoon olive oil
1 tablespoon lime juice
1 tablespoon soy sauce
1 tablespoon honey (or brown sugar)
2 teaspoons ground cumin
1 teaspoon dried oregano
2 teaspoons paprika
¼ teaspoon ground annatto (optional, for color)
½ teaspoon cayenne pepper (optional)*
2 cloves garlic, minced

1 pound boneless, skinless chicken breasts or thighs, pounded thin

Instructions

1. In a mixing bowl, combine the olive oil, lime juice, soy sauce, honey, cumin, oregano, paprika, annatto (if using), cayenne, and minced garlic. Whisk until well blended.

2. Add the chicken to the marinade and toss to coat. Cover and refrigerate for at least 20 minutes or up to overnight.

3. Preheat the grill to medium-high heat. Remove the chicken from the marinade and shake off any excess.

4. Grill the chicken for 2 to 8 minutes per side, depending on thickness, until fully cooked and lightly charred.

5. Let the chicken rest for 5 minutes before slicing. Serve with aji verde or your preferred dipping sauce.

Notes

Replace cayenne with 1 teaspoon aji panca paste for a more traditional flavor.
Add 1 teaspoon ground coriander for extra earthiness.
Add 2 teaspoons balsamic vinegar to deepen the marinade’s sweetness.

Alternate Cooking Methods

Pan-sear the chicken in oil over medium-high heat for 2–8 minutes per side.
Roast in a 425°F (220°C) oven for 15–20 minutes, or until cooked through.

Serving Suggestions

Pair with rice, roasted vegetables, or Peruvian-style potato salad.
Best served with aji verde for dipping or drizzled on top.