Hey there, lovely readers! If you’re anything like me, you adore the smoky, irresistible flavors of Peruvian grilled chicken. Whether it’s the classic Pollo a La Brasa or tangy citrus-marinated skewers, these recipes are perfect for adding some outdoor charm to your next gathering. Each dish offers a delicious twist that promises to wow your guests. Ready to get grilling and create some unforgettable memories?
Traditional Peruvian Pollo a La Brasa
Pollo a La Brasa, or Peruvian grilled chicken, is a beloved dish that captures the essence of Peruvian cuisine with its smoky flavor and succulent meat. Traditionally cooked over charcoal, this dish is marinated in a zesty blend of spices and herbs that give it a unique taste that’s hard to resist. The chicken is typically served with a side of crispy fries and tangy green sauce, making it a complete meal packed with flavor.
This dish has its roots in the streets of Peru, where it’s often enjoyed during family gatherings and celebrations. The combination of spices like cumin, paprika, and garlic creates a mouthwatering aroma while the grilling process infuses the chicken with a smoky essence that’s characteristic of Pollo a La Brasa.
Whether you’re hosting a barbecue or simply craving something delicious, this recipe will help you recreate an authentic taste of Peru in your own kitchen.
Ingredients (Serves 4-6)
- 1 whole chicken (about 3-4 pounds)
- 1/4 cup vegetable oil
- 1/4 cup red wine vinegar
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 teaspoon black pepper
- 1 teaspoon salt
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- Juice of 1 lime
- Fresh cilantro for garnish (optional)
Cooking Instructions
- Prepare the Marinade: In a bowl, combine the vegetable oil, red wine vinegar, minced garlic, soy sauce, cumin, paprika, chili powder, black pepper, salt, oregano, coriander, and lime juice. Whisk until well combined. This mixture will serve as the marinade that infuses the chicken with flavor.
- Marinate the Chicken: Place the whole chicken in a large resealable plastic bag or a deep dish. Pour the marinade over the chicken, making certain it’s well coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 4 hours, preferably overnight. This allows the flavors to penetrate the meat, making it tender and flavorful.
- Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If using charcoal, set up a two-zone fire with one side for direct heat and the other for indirect heat. This will allow you to sear the chicken and then cook it through evenly.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken breast-side down on the grill over direct heat. Sear for about 10-15 minutes until the skin is crispy and golden brown. Then, flip the chicken and move it to the indirect heat side of the grill.
- Cook Thoroughly: Close the grill lid and let the chicken cook for an additional 30-40 minutes, or until the internal temperature reaches 165°F (75°C) at the thickest part of the thigh. Baste with any remaining marinade occasionally for extra flavor and moisture.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 10 minutes before carving. This helps retain the juices. Serve with crispy fries and a side of green sauce for dipping.
Extra Tips
For an even more authentic flavor, consider adding a few sprigs of fresh rosemary or thyme to the grilling process, which can enhance the smoky aroma.
If you don’t have access to a grill, you can achieve similar results using a rotisserie oven or even in the oven by roasting at a high temperature. Always verify the chicken is properly marinated for the best flavor, and feel free to adjust the spice levels according to your preference. Enjoy your homemade Pollo a La Brasa with family and friends!
Spicy Aji Amarillo Grilled Chicken
If you’re looking to elevate your grilling game with a burst of vibrant flavors, the Spicy Aji Amarillo Grilled Chicken is a must-try. This dish showcases the unique heat and sweetness of aji amarillo peppers, a staple in Peruvian cuisine, and combines it with tender chicken for a mouthwatering experience.
Marinated to perfection, this chicken is grilled to juicy, smoky perfection, making it ideal for summer barbecues, family gatherings, or a cozy dinner at home. The marinade not only infuses the chicken with a delightful spice but also adds a beautiful golden hue when grilled.
Serve it alongside traditional sides like rice, salad, or grilled vegetables for a complete meal that will impress your guests and tantalize your taste buds. Whether you’re a grilling novice or an experienced cook, this recipe is easy to follow and guarantees a delicious outcome.
Ingredients (Serves 4-6):
- 2 pounds of boneless, skinless chicken thighs
- 1/4 cup aji amarillo paste
- 1/4 cup olive oil
- 3 cloves garlic, minced
- Juice of 2 limes
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
Cooking Instructions:
1. Prepare the Marinade: In a large mixing bowl, combine the aji amarillo paste, olive oil, minced garlic, lime juice, cumin, paprika, salt, and black pepper. Whisk the ingredients together until well blended. This marinade will be the flavor base for your chicken.
2. Marinate the Chicken: Add the boneless, skinless chicken thighs to the bowl with the marinade. Make sure that each piece is thoroughly coated. Cover the bowl with plastic wrap or transfer to a resealable plastic bag. Marinate in the refrigerator for at least 1 hour, or ideally overnight for maximum flavor absorption.
3. Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. This will help achieve a nice sear on the chicken while keeping it juicy on the inside.
4. Grill the Chicken: Remove the chicken from the marinade, allowing any excess marinade to drip off. Place the chicken thighs on the grill and cook for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C) and has a nice char.
Avoid pressing down on the chicken while it cooks, as this can release juices and dry it out.
5. Rest and Serve: Once cooked, transfer the chicken to a serving platter and let it rest for 5 minutes. This allows the juices to redistribute, keeping the chicken moist. Garnish with fresh cilantro before serving.
Extra Tips:
For an added layer of flavor, consider grilling some lime halves alongside the chicken. Squeezing grilled lime juice over the chicken just before serving enhances the overall taste and adds a nice citrusy brightness.
If you prefer a milder dish, adjust the amount of aji amarillo paste to suit your spice tolerance. Pairing the grilled chicken with a revitalizing salad or a side of rice can balance out the heat and create a delightful meal. Enjoy your Spicy Aji Amarillo Grilled Chicken!
Citrus-Marinated Grilled Chicken Skewers
Citrus-Marinated Grilled Chicken Skewers are a delightful dish that brings together the vibrant flavors of Peru with the smoky goodness of grilled chicken. Marinated in a zesty blend of citrus juices, garlic, and spices, these skewers aren’t only bursting with flavor but also tender and juicy. Perfect for a summer barbecue or a weeknight dinner, they’re sure to impress family and friends alike.
Pair them with a fresh salad or some grilled vegetables for a complete meal that celebrates the essence of Peruvian cuisine.
To prepare this dish, you’ll want to allow enough time for marination to guarantee the chicken absorbs all those delicious citrus flavors. The skewers can be made with your choice of chicken parts, but boneless, skinless chicken thighs work best due to their flavor and tenderness.
After marinating, grilling the skewers over high heat will impart a smoky char, making them even more irresistible. Let’s explore the ingredients and cooking instructions to create these mouthwatering Citrus-Marinated Grilled Chicken Skewers.
Ingredients (serving size: 4-6 people):
- 2 lbs boneless, skinless chicken thighs
- 1/2 cup fresh orange juice
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 4 cloves garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
- 1 red bell pepper, cut into chunks
- 1 green bell pepper, cut into chunks
- 1 red onion, cut into chunks
- Wooden or metal skewers
Cooking Instructions:
- Prepare the Marinade: In a large bowl, combine the orange juice, lime juice, lemon juice, minced garlic, ground cumin, smoked paprika, salt, black pepper, and olive oil. Whisk together until well mixed.
- Marinate the Chicken: Cut the boneless chicken thighs into bite-sized pieces and add them to the marinade. Toss to coat the chicken evenly. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or up to overnight for maximum flavor.
- Soak Skewers (if using wooden skewers): If you’re using wooden skewers, soak them in water for about 30 minutes before grilling. This prevents them from burning on the grill.
- Prepare the Vegetables: While the chicken is marinating, cut the red bell pepper, green bell pepper, and red onion into chunks. This will add color and flavor to your skewers.
- Assemble the Skewers: Preheat your grill to medium-high heat. Thread the marinated chicken pieces and vegetable chunks onto the skewers, alternating between chicken and vegetables for a colorful presentation.
- Grill the Skewers: Place the assembled skewers on the grill and cook for about 10-15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks. The internal temperature of the chicken should reach 165°F (75°C).
- Rest and Serve: Once fully cooked, remove the skewers from the grill and let them rest for a few minutes. This allows the juices to redistribute within the chicken. Serve warm with your favorite sides.
Extra Tips: For an added depth of flavor, consider adding some fresh herbs like cilantro or parsley to the marinade. You can also experiment with different vegetables, such as zucchini or cherry tomatoes, to vary the taste and texture of your skewers.
If you’re preparing these for a gathering, feel free to double the recipe, as they’re sure to be a hit!
Smoky Paprika and Garlic Chicken
If you’re looking to elevate your grilling game, Smoky Paprika and Garlic Chicken is the perfect dish to try. Infused with the rich flavors of smoked paprika and the aromatic allure of garlic, this dish isn’t only flavorful but also simple to prepare. Marinated to perfection, the chicken becomes tender and juicy, making it a fantastic centerpiece for any meal.
Whether you’re hosting a summer barbecue or enjoying a cozy dinner at home, this grilled chicken will impress your guests and family alike.
The marinade for this dish is what makes it truly special. The combination of smoked paprika, garlic, and other seasonings creates a delicious crust on the chicken as it cooks, while the garlic adds depth and warmth to the flavor profile.
Pair it with a fresh salad or grilled vegetables for a complete meal that’s both satisfying and healthy. Let’s explore the ingredients and cooking instructions to create this mouthwatering Smoky Paprika and Garlic Chicken.
Ingredients (Serves 4-6)
- 4-6 boneless, skinless chicken breasts or thighs
- 4 tablespoons smoked paprika
- 4 cloves garlic, minced
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
- 1/4 cup olive oil
- 2 tablespoons apple cider vinegar or lemon juice
- Fresh parsley, chopped (for garnish)
Cooking Instructions
- Prepare the Marinade: In a mixing bowl, combine the smoked paprika, minced garlic, onion powder, salt, black pepper, cayenne pepper (if using), olive oil, and apple cider vinegar or lemon juice. Whisk together until the mixture is well combined and forms a smooth paste.
- Marinate the Chicken: Place the chicken breasts or thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring each piece is thoroughly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or overnight for the best flavor.
- Preheat the Grill: About 15-20 minutes before you’re ready to cook, preheat your grill to medium-high heat. This will allow for a nice sear on the chicken, locking in the moisture and flavor.
- Grill the Chicken: Remove the chicken from the marinade and let any excess marinade drip off. Place the chicken on the preheated grill. Cook for about 6-7 minutes on one side, then flip and continue to grill for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C).
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This allows the juices to redistribute, ensuring each bite is juicy and tender. Garnish with chopped fresh parsley before serving.
Extra Tips
For an extra layer of flavor, consider adding some citrus zest to the marinade or serving the chicken with a squeeze of fresh lemon or lime juice.
If you prefer a smoky flavor without the heat, feel free to adjust the amount of cayenne pepper or omit it entirely. Additionally, letting the chicken marinate overnight will enhance the flavors even more, making it a great option for meal prep.
Always remember to keep an eye on the grill to avoid overcooking, as chicken can dry out quickly. Enjoy your Smoky Paprika and Garlic Chicken with your favorite sides!
Grilled Chicken With Peruvian Green Sauce
Grilled chicken is a classic dish enjoyed across many cultures, but the smoky and vibrant flavors of Peruvian cuisine elevate it to a whole new level. The combination of marinated chicken infused with spices and herbs, paired with a zesty green sauce, makes for a delicious meal that’s perfect for any occasion. This recipe highlights the art of grilling chicken to juicy perfection, while the green sauce adds a revitalizing contrast with its herby, tangy notes.
The key to achieving that authentic Peruvian flavor lies in the marinade, which usually includes garlic, cumin, and smoked paprika. This not only imparts a rich flavor to the chicken but also helps to tenderize it. The green sauce, or “Aji Verde,” is a delicious blend of cilantro, jalapeños, and lime juice that complements the smoky chicken beautifully. Together, they create a mouthwatering dish that’s sure to impress family and friends.
Ingredients (Serves 4-6):
- 4-6 boneless, skinless chicken thighs
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup olive oil
- Juice of 2 limes
- 1 cup fresh cilantro, chopped
- 1 jalapeño, seeded and chopped
- 1 tablespoon mayonnaise
- 1 tablespoon white vinegar
- Salt and pepper to taste
Cooking Instructions:
- Marinate the Chicken: In a large mixing bowl, combine minced garlic, ground cumin, smoked paprika, salt, black pepper, olive oil, and lime juice. Whisk together until well blended. Add the chicken thighs to the marinade, making certain they’re well coated. Cover and refrigerate for at least 1 hour, or up to overnight for deeper flavor.
- Prepare the Green Sauce: While the chicken is marinating, prepare the Peruvian green sauce. In a food processor, combine fresh cilantro, chopped jalapeño, mayonnaise, white vinegar, and a pinch of salt and pepper. Blend until smooth and adjust seasoning to taste. Set aside in the refrigerator to allow the flavors to meld.
- Preheat the Grill: Preheat your grill to medium-high heat. If you’re using a charcoal grill, make certain the coals are evenly distributed and glowing hot. For gas grills, allow them to heat for about 10-15 minutes.
- Grill the Chicken: Remove the marinated chicken from the refrigerator and let it come to room temperature for about 15 minutes. Place the chicken on the grill, cooking for about 5-7 minutes on each side, or until the internal temperature reaches 165°F (75°C). The chicken should have a nice char and be cooked through.
- Serve: Once the chicken is grilled, remove it from the grill and let it rest for 5 minutes. Slice the chicken and serve it on a platter drizzled with the Peruvian green sauce. Additional sauce can be served on the side for dipping.
Extra Tips: When grilling chicken, make certain that your grill grates are clean and well-oiled to prevent sticking. It’s also a good idea to let the chicken rest before slicing, as this allows the juices to redistribute, keeping the meat tender and juicy.
Feel free to adjust the spice level of the green sauce by adding more or fewer jalapeños, depending on your heat preference. Enjoy your smoky Peruvian grilled chicken with a side of rice or grilled vegetables for a complete meal!
Teriyaki-Style Peruvian Chicken
Teriyaki-Style Peruvian Chicken is a delightful fusion dish that combines the smoky, savory flavors of traditional Peruvian grilled chicken with the sweet and tangy profile of teriyaki sauce. This dish is perfect for those who enjoy a bit of adventure in their cooking, as it brings together the best of both worlds. The marinated chicken is grilled to perfection, resulting in a juicy and flavorful meal that can be served with rice, vegetables, or a fresh salad.
The key to achieving the perfect Teriyaki-Style Peruvian Chicken lies in the marinade. A blend of soy sauce, ginger, garlic, and lime juice creates a savory base that not only tenderizes the chicken but also infuses it with flavor. The addition of brown sugar in the marinade helps accomplish a beautiful caramelization that adds an extra depth of flavor when grilled. This recipe is easy to follow and is sure to impress family and friends at your next gathering.
Ingredients (Serves 4-6)
- 4-6 boneless, skinless chicken thighs or breasts
- 1/2 cup soy sauce
- 1/4 cup brown sugar
- 1/4 cup rice vinegar
- 2 tablespoons sesame oil
- 3 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 1 tablespoon lime juice
- 1 teaspoon black pepper
- 1 teaspoon red pepper flakes (optional, for heat)
- 2 tablespoons chopped green onions (for garnish)
- Sesame seeds (for garnish)
Cooking Instructions
- Prepare the Marinade: In a mixing bowl, combine soy sauce, brown sugar, rice vinegar, sesame oil, minced garlic, grated ginger, lime juice, black pepper, and red pepper flakes (if using). Whisk the ingredients together until the sugar is dissolved and the marinade is well blended.
- Marinate the Chicken: Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, guaranteeing each piece is evenly coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for more intense flavor.
- Preheat the Grill: When you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are ashed over and glowing; for a gas grill, ensure the burners are set to medium-high.
- Grill the Chicken: Remove the chicken from the marinade, allowing excess marinade to drip off. Place the chicken pieces on the grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is nicely charred.
- Garnish and Serve: Once cooked, remove the chicken from the grill and let it rest for a few minutes. Slice the chicken and arrange it on a serving platter. Garnish with chopped green onions and sesame seeds. Serve with rice, grilled vegetables, or a fresh salad.
Extra Tips
For the best results, marinate the chicken overnight to allow the flavors to penetrate deeply. If you’re looking to enhance the smokiness, consider adding wood chips to your grill for an authentic smoky flavor.
Additionally, monitor the chicken closely while grilling to prevent flare-ups from the sugars in the marinade, which can cause burning. Enjoy your Teriyaki-Style Peruvian Chicken paired with your favorite sides for a complete meal.
Herb-Infused Grilled Chicken Thighs
When it comes to grilling, few things can rival the bold flavors of herb-infused grilled chicken thighs. This Peruvian-inspired recipe combines the rich taste of garlic, fresh herbs, and zesty citrus to create a mouthwatering dish that’s perfect for family gatherings or backyard barbecues. The succulent chicken thighs soak up all the vibrant flavors from the marinade, guaranteeing each bite is packed with deliciousness.
Pair them with your favorite sides, and you have a meal that will impress everyone at the table.
Grilling chicken thighs isn’t only a great way to enjoy a flavorful meal, but it also allows you to experiment with various herbs and spices. For this recipe, we’ll use a combination of cilantro, oregano, and lime juice to create a marinade that infuses the chicken with an aromatic profile. The result is savory, juicy chicken that’s slightly smoky from the grill, making it an ideal choice for any occasion.
Ingredients (Serves 4-6)
- 2 pounds of chicken thighs, bone-in and skin-on
- 1 cup fresh cilantro, chopped
- 1/4 cup fresh oregano, chopped
- 4 cloves garlic, minced
- 1/4 cup olive oil
- Juice of 2 limes
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
Cooking Instructions
- Prepare the Marinade: In a bowl, combine chopped cilantro, oregano, minced garlic, olive oil, lime juice, ground cumin, smoked paprika, salt, and pepper. Stir the mixture well to guarantee all ingredients are evenly distributed.
- Marinate the Chicken: Place the chicken thighs in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, ideally overnight, to allow the flavors to penetrate the meat.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). If using a charcoal grill, guarantee the coals are hot and have a light coating of ash.
- Grill the Chicken: Remove the chicken thighs from the marinade, allowing any excess marinade to drip off. Place the chicken skin-side down on the grill. Grill for approximately 6-8 minutes, until the skin is crispy and golden brown.
- Flip and Cook Through: Turn the chicken thighs over and continue to grill for another 6-8 minutes, or until the internal temperature reaches 165°F. Use a meat thermometer to check for doneness.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This will allow the juices to redistribute. Serve the chicken thighs hot, garnished with additional fresh herbs if desired.
Extra Tips
For additional flavor, consider adding a pinch of chili powder or cayenne pepper to the marinade for some heat. If you have time, letting the chicken marinate overnight will yield even more robust flavors.
Also, don’t hesitate to experiment with different herbs such as parsley or thyme for a unique twist. Finally, remember to keep the grill lid closed as much as possible to maintain a consistent temperature and achieve a nice char on the chicken.
Enjoy your flavorful herb-infused grilled chicken thighs!
Grilled Chicken With Chimi-Churri
Grilled Chicken with Chimi-Churri is a delightful dish that brings together the vibrant flavors of Peru. The smoky, charred chicken is perfectly complemented by the tangy and herbaceous chimichurri sauce, which adds a revitalizing burst of flavor. This recipe is perfect for summer barbecues or any time you want to impress your family and friends with a taste of Peruvian cuisine.
The process begins with marinating the chicken to infuse it with a smoky flavor, followed by grilling it to perfection. The chimichurri sauce, made from fresh herbs, garlic, vinegar, and olive oil, is easy to prepare and can elevate many dishes, making it a versatile condiment to keep on hand. Serve this dish with rice, grilled vegetables, or a fresh salad for a well-rounded meal.
Ingredients (for 4-6 people):
- 4-6 boneless, skinless chicken breasts
- 4 tablespoons olive oil
- 2 tablespoons smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon cayenne pepper (optional for heat)
- 1 cup fresh parsley, chopped
- 1/2 cup fresh cilantro, chopped
- 4 cloves garlic, minced
- 1/4 cup red wine vinegar
- 1/2 cup olive oil (for chimichurri)
- Salt and pepper to taste (for chimichurri)
Cooking Instructions:
- Marinate the Chicken: In a large bowl, combine the olive oil, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using). Add the chicken breasts and coat them evenly with the marinade. Cover the bowl with plastic wrap and refrigerate for at least 1 hour, or preferably overnight to allow the flavors to penetrate the chicken.
- Prepare the Chimichurri Sauce: In a medium bowl, mix together the chopped parsley, chopped cilantro, minced garlic, red wine vinegar, and olive oil. Stir until well combined, then season with salt and pepper to taste. Let the chimichurri sit for at least 15 minutes to allow the flavors to meld.
- Preheat the Grill: Preheat your grill to medium-high heat (about 375°F to 400°F). If using a charcoal grill, allow the coals to burn down until they’re covered in white ash.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken on the grill and cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken has nice grill marks. Avoid flipping the chicken too often to confirm even cooking.
- Rest and Serve: Once cooked, transfer the chicken to a plate and let it rest for 5 minutes to allow the juices to redistribute. Slice the chicken and serve it drizzled with chimichurri sauce. You can also serve additional chimichurri on the side for guests to add as desired.
Extra Tips:
When preparing Grilled Chicken with Chimi-Churri, consider using bone-in chicken pieces for extra flavor and moisture. You can also experiment with different herbs in the chimichurri, such as oregano or dill, to customize it to your taste.
If you’re short on time, you can marinate the chicken for just 30 minutes; however, an extended marination will enhance the flavor considerably. Don’t forget to let the chicken rest after grilling, as this helps maintain its juiciness when served!
Coconut-Curry Grilled Chicken
Coconut-Curry Grilled Chicken is a delicious fusion dish that combines the tropical flavors of coconut milk with the warm, aromatic spices of curry. This dish is perfect for summer barbecues or as a delightful meal any time of the year. The marinade infuses the chicken with a rich, creamy texture and a complex flavor profile that will have your taste buds dancing.
Grilled to perfection, this chicken is juicy, tender, and bursting with a smoky essence that complements the curry and coconut beautifully. To make the Coconut-Curry Grilled Chicken, you’ll need to marinate the chicken for at least an hour, allowing the flavors to meld and penetrate the meat.
While the chicken soaks up the marinade, prepare your grill to achieve that perfect smoky char. Pair the grilled chicken with fragrant rice or a crisp salad for a well-rounded meal. This dish serves 4-6 people, making it an excellent choice for gatherings and family dinners.
Ingredients:
- 4-6 boneless, skinless chicken breasts
- 1 cup coconut milk
- 2 tablespoons red curry paste
- 2 tablespoons lime juice
- 1 tablespoon soy sauce
- 1 tablespoon brown sugar
- 2 cloves garlic, minced
- 1 teaspoon fresh ginger, grated
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Fresh cilantro, for garnish
- Lime wedges, for serving
Cooking Instructions:
- Prepare the Marinade: In a medium bowl, combine the coconut milk, red curry paste, lime juice, soy sauce, brown sugar, minced garlic, grated ginger, salt, and black pepper. Whisk until well blended and smooth. This marinade will give the chicken its rich flavor and moisture.
- Marinate the Chicken: Place the chicken breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, making sure each piece is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, or up to overnight for a deeper flavor. This step allows the spices to penetrate the chicken, enhancing its taste.
- Preheat the Grill: Preheat your grill to medium-high heat (about 400°F). When the grill is hot, lightly oil the grates to prevent sticking. A well-heated grill will give the chicken those beautiful grill marks and a delicious smoky flavor.
- Grill the Chicken: Remove the chicken from the marinade, allowing any excess to drip off. Place the chicken breasts on the preheated grill. Cook for about 6-7 minutes per side, or until the internal temperature reaches 165°F and the chicken is no longer pink in the center. Avoid flipping the chicken too often, as this can prevent a good sear.
- Rest and Serve: Once cooked, remove the chicken from the grill and let it rest for about 5 minutes. This resting period allows the juices to redistribute, keeping the chicken moist. Serve the grilled chicken garnished with fresh cilantro and lime wedges for an extra burst of flavor.
Extra Tips: When marinating the chicken, consider adding a pinch of chili flakes or fresh chopped chili for an extra kick of heat if you enjoy spicy food.
If you’re short on time, even a 30-minute marinade will improve the flavor, but the longer you marinate, the more tender and flavorful the chicken will be. Always verify your grill is adequately preheated to avoid sticking and to achieve that perfect sear on the outside while keeping the inside juicy.
Peruvian BBQ Chicken With Sweet Potatoes
Peruvian BBQ Chicken, known as Pollo a la Brasa, is a flavorful dish that showcases the unique spices and cooking techniques of Peru. This recipe pairs the smoky, marinated chicken with sweet potatoes, creating a delicious contrast of flavors and textures. The marinade typically includes ingredients like garlic, cumin, paprika, and vinegar, which infuse the chicken with a rich taste that’s both savory and slightly tangy.
Sweet potatoes, roasted to perfection, add a natural sweetness that complements the bold flavors of the grilled chicken. The combination of smoky grilled chicken and the sweetness of the potatoes makes for a satisfying meal that’s perfect for gatherings or a family dinner.
This dish not only highlights the vibrant culinary traditions of Peru but also brings a taste of the outdoors right to your kitchen. Whether you cook it on a grill or in the oven, this recipe promises to deliver a mouthwatering experience that will have everyone asking for seconds.
Ingredients (serving size: 4-6 people):
- 4-6 chicken thighs or breasts, skin-on
- 4 cloves garlic, minced
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- ¼ cup red wine vinegar
- ¼ cup olive oil
- 2-3 medium sweet potatoes, peeled and cut into wedges
- 1 tablespoon honey (optional)
- Fresh cilantro for garnish (optional)
- Lime wedges for serving (optional)
Cooking Instructions:
- Prepare the Marinade: In a bowl, combine the minced garlic, ground cumin, smoked paprika, dried oregano, salt, black pepper, red wine vinegar, and olive oil. Whisk until well combined. This marinade will impart a deep, smoky flavor to the chicken and help tenderize it.
- Marinate the Chicken: Place the chicken thighs or breasts in a large resealable plastic bag or a shallow dish. Pour the marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, or preferably overnight. Marinating for longer allows the flavors to penetrate the meat more deeply.
- Prepare the Sweet Potatoes: Preheat your oven to 400°F (200°C). Toss the sweet potato wedges in a bowl with olive oil, salt, and optional honey, ensuring they’re evenly coated. Spread them out in a single layer on a baking sheet.
- Cook the Sweet Potatoes: Place the baking sheet in the preheated oven and roast the sweet potatoes for about 25-30 minutes, or until they’re tender and slightly caramelized, flipping halfway through for even cooking.
- Grill the Chicken: While the sweet potatoes are cooking, preheat your grill to medium-high heat. Remove the chicken from the marinade and discard any leftover marinade. Place the chicken skin-side down on the grill and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the skin is crispy and golden brown.
- Serve: Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken alongside the roasted sweet potatoes. Garnish with fresh cilantro and lime wedges, if desired.
Extra Tips: For an enhanced smoky flavor, consider using a charcoal grill or adding wood chips to your gas grill. Additionally, feel free to customize the marinade by adding your favorite spices or herbs.
If you’re short on time, you can marinate the chicken for as little as 30 minutes, but longer marination yields the best flavor. Finally, serving this dish with a fresh green salad or aji sauce can elevate the meal even further!
Grilled Chicken Tacos With Avocado Salsa
Grilled Chicken Tacos with Avocado Salsa is a delightful and flavorful dish that perfectly captures the essence of smoky Peruvian flavors. The combination of marinated grilled chicken, fresh ingredients, and zesty salsa creates a mouthwatering experience that’s sure to please your family and friends.
Whether you’re hosting a summer barbecue or simply looking for a quick weeknight meal, these tacos offer a delicious way to enjoy grilled chicken with a twist. The secret to achieving the perfect grilled chicken lies in the marinade, which infuses the meat with rich, smoky flavors.
Pairing the grilled chicken with a creamy avocado salsa adds freshness and texture, making every bite satisfying. Serve these tacos with warm tortillas, and you have a complete meal that’s both nutritious and satisfying. Get ready to impress your guests with this easy yet delicious recipe!
Ingredients (serves 4-6 people):
- 1.5 pounds boneless, skinless chicken thighs
- 3 tablespoons olive oil
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 8 small corn or flour tortillas
- 1 ripe avocado, diced
- 1 cup cherry tomatoes, halved
- 1/4 cup red onion, finely chopped
- 1/4 cup fresh cilantro, chopped
- 1 lime, cut into wedges for serving
Cooking Instructions:
1. Marinate the Chicken: In a large bowl, combine olive oil, soy sauce, lime juice, smoked paprika, cumin, garlic powder, onion powder, salt, and pepper. Whisk the ingredients together until well blended.
Add the chicken thighs, ensuring they’re fully coated in the marinade. Cover the bowl and refrigerate for at least 30 minutes, or up to 2 hours for maximum flavor.
2. Prepare the Grill: Preheat your grill to medium-high heat. If using a charcoal grill, allow the coals to become hot and ashy. For a gas grill, let it preheat for about 10-15 minutes.
Grease the grill grates lightly with oil to prevent sticking.
3. Grill the Chicken: Remove the marinated chicken from the refrigerator and let it come to room temperature for about 10 minutes. Place the chicken thighs on the grill and cook for 6-8 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is golden brown and slightly charred.
Once done, remove the chicken from the grill and let it rest for a few minutes before slicing.
4. Make the Avocado Salsa: In a medium bowl, combine diced avocado, cherry tomatoes, red onion, cilantro, and a pinch of salt. Squeeze the juice of half a lime over the mixture and gently toss to combine.
Adjust seasoning to taste.
5. Assemble the Tacos: Warm the tortillas on the grill for about 30 seconds on each side, or until pliable. Slice the grilled chicken into strips. To assemble, place a few pieces of chicken on each tortilla, top with avocado salsa, and garnish with additional cilantro if desired.
Serve with lime wedges on the side.
Extra Tips:
For added depth of flavor, consider grilling the tortillas for a few moments on each side before assembling the tacos. This not only warms them but also adds a slight char that complements the grilled chicken perfectly.
Additionally, feel free to customize the toppings; sliced jalapeños, crumbled queso fresco, or a drizzle of hot sauce can enhance the dish further. Enjoy your Grilled Chicken Tacos with Avocado Salsa with a side of your favorite beans or a fresh salad for a complete meal!
