Peruvian Grilled Chicken Recipe - So Flavorful and Smokey

whole chicken

🥗Healthier: skinless chicken breast

💰Cheaper: chicken thighs

Chicken thighs are less expensive and remain juicy when grilled.

beer

🥗Healthier: non-alcoholic beer

💰Cheaper: chicken broth

Non-alcoholic beer adds flavor without alcohol.

soy sauce

🥗Healthier: tamari

💰Cheaper: salt

Tamari is gluten-free, while salt is a basic alternative.

vegetable oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil offers healthier fats, while canola is often cheaper.

Prepare the marinade by mixing garlic, cumin, paprika, black pepper, salt, soy sauce, lime juice, vegetable oil, mustard, oregano, vinegar, coriander, beer, chili powder, and bay leaves in a bowl.

Clean and pat dry the chicken, then place it in a large resealable bag or dish.

Pour the marinade over the chicken, ensuring it is well coated. Seal the bag or cover the dish.

Refrigerate the chicken for at least 4 hours or overnight for maximum flavor.

Preheat the grill to medium-high heat, around 375°F (190°C).

Remove the chicken from the marinade and let excess marinade drip off.

Place the chicken on the grill, breast side down, and cook for 20-25 minutes.

Flip the chicken and continue grilling for another 20-25 minutes, until the internal temperature reaches 165°F (75°C).

Remove the chicken from the grill and let it rest for 10 minutes before carving.

Serve with sides like salad, rice, or fries.

Cooking Techniques

Spice Level: