Main CourseReader ratedQuick & Easy
Grilled Peruvian Spiced Chicken
This flavorful chicken is packed with vibrant Peruvian spices that create a perfect balance of smoky, tangy, and slightly spicy notes. It's an easy and delicious way to bring bold, exciting flavors to your next meal.
◷15 minTotal Time
♜4Servings
▥EasyDifficulty
Ingredients
4servings
Instructions
1
Marinate the Chicken
In a large resealable bag, mix together soy sauce, grapeseed oil, cumin, paprika, garlic, thyme, pepper, oregano, granulated onion, coriander, turmeric, mustard powder, and cinnamon. Toss the chicken in the marinade, making sure each piece is well coated. Seal the bag, squeeze out the air, and pop it in the fridge to marinate for anywhere from 8 to 24 hours.
2
Preheat and Oil Grill
When you're ready to cook, preheat your grill to about 500°F and give the grates a quick brush with oil to prevent sticking. While the grill is heating up, stir some fresh lime juice into the marinade for a little extra zing.
3
Grill Chicken Until Cooked
Grill the chicken over the hot flame, turning it once, until it’s cooked through and no longer pink inside—this should take around 7 to 8 minutes total. Keep an eye on it so it doesn’t dry out. Once done, let it rest for a few minutes before serving.
Why You’ll Love This Recipe
This dish brings bold and vibrant flavors that are both smoky and tangy. The unique blend of spices creates a deliciously aromatic experience that’s sure to impress. It’s a great way to enjoy chicken with a little twist from traditional grilling.
Serving Suggestions
Serve with a side of cilantro-lime rice or roasted vegetables to balance the bold flavors. A fresh salad with avocado and tomato also complements the spices well. Don’t forget a wedge of lime for squeezing over the top.
Storage Tips
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the oven or on the grill to keep the chicken moist and flavorful. Avoid microwaving as it can dry out the meat.
