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Active Time
50 min
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Total Time
9 3/4 hr
This iconic regional dish incorporates soy sauce, evidence of the strong influence of the Japanese and Chinese communities in Peru. The intensely flavored marinade, bright with lime juice and zesty with garlic, deeply seasons the meat, and the grill gives it a beautiful sear. We've provided a range for the portion size, because while some home cooks may be content with a quarter chicken per person, many Peruvian restaurants and takeout places serve each customer a half chicken (even here in the States, where chickens tend to be on the large side).
Ingredients
2–4 servings
Marinate chicken:
Step 1
Blend soy sauce, lime juice, garlic, cumin, paprika, oregano, 1/2 teaspoon pepper, and oil in a blender.
Step 2
Put chicken in a large sealable bag and add marinade. Seal bag and marinate, chilled, 8 to 24 hours.
Grill chicken:
Step 3
If using a charcoal grill, open vents on bottom and lid of grill. Light a large chimney starter full of charcoal (preferably hardwood). When coals are lit, dump them out along opposite sides of bottom rack, leaving a space free of coals (the size of the quartered chicken) in middle. When you can hold your hand 5 inches above the grill rack directly over coals for 3 to 4 seconds, coals will be medium-hot.
Step 4
If using a gas grill, preheat all burners on high, then reduce heat to medium-high.
Step 5
Discard marinade, then pat chicken dry. Oil grill rack, then grill chicken over area with no coals (or over a turned-off burner), skin side down first, covered, turning over once, until cooked through, 30 to 35 minutes (add charcoal to maintain heat).
如果你不能够在户外烧烤、鸡肉(必要rtered) can be roasted in middle of a 500°F oven in a 13- by 9-inch roasting pan with 1 cup water 30 minutes, then tented with foil and roasted until browned and cooked through, about 15 minutes more.
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Reviews (124)
Back to TopI have been making this for years, and it is one of my favorite marinades--simple to assemble and packed with flavor. Have used it mostly with boneless, skinless breasts, but more recently have discovered that more of the marinade's flavors are retained using boneless, skinless thighs. Easy to cook through and no burnt skin!
Anonymous
Winter Park, FL
1/2/2021
Delicious. Loved it. Didn't have the full 8 hours for marinating, but was still awesome. Next time will make a day ahead to get full benefit. Was fantastic on the grill.
Anonymous
Cincinnati, OH
7/29/2019
Only 2 hours of marinating for bone-in, skin-on thighs and they were delicious grilled. I didn't put the oil in the marinade, only at the end before grilling once I patted the chicken dry. The oil won't mix with the water in the chicken so the marinade would be blocked from absorbing. Used low-sodium soy sauce and higher amount of lime juice and garlic per previous readers. I also used the leftover marinade on the asparagus, delicious!
kpfromchicago
Wilmette, IL
5/27/2019
Delicious! The sauce is a keeper - we scooped it up with crispy, baked yucca and loved it!
lkh5
Vienna, VA
10/8/2018
I adopted this recipe over 10 years ago when it first appeared in Gourmet magazine. I’ve always loved the simplicity of it, while still offering a somewhat different mix of flavors to what the general public is used to. It’s one of my basic go-to marinades. I find it great for chicken that will be taken to a cookout or picnic. Take it to a cookout still sitting in it’s marinade in a ziplock or take it already cooked and cooled for a picnic. I didn’t realize until today the tweaks I had made. I almost always add minced ginger. It just works. I rarely measure the cumin and paprika, they are the things that really give it depth and color. I use a whole lime, because who really needs to fuss with it? Finally, I usually do it in the oven. I set it to 475, cook covered for about 20 minutes. Then uncover and bring it down to 400 for 20 more. It works nicely for a spatchcock chicken too.
Tsq75
NC
6/2/2018
No Aji Amarillo ? You guys suck!
booknblues
woodland ca.
3/20/2018
Made this and it was incredible. Marinade was easy to make, and left the chicken with a great taste. Will definitely add this to my recipe list.
roblehnert
Long Island, NY
9/27/2017
Delicious chicken! It had so much flavor. Very fast and easy. I served it with the Peruvian rice recipe on this site. It was absolutely wonderful! I used low sodium soy sauce and did not notice any problems with it being too salty. So happy we have leftovers!!
Anonymous
Palo Alto, CA
7/14/2017
Didn't have access to a grill so I cooked in on the stovetop. Marinaded it for 2 hours, then put chicken and marinade sauce into an iron skillet and cooked on medium covered for 15ish minutes. Served it with rice. It was delicious and very flavorful. If you like sauce, meat, and rice together do this.
chuckclosians
Portland, OR
2/7/2017
Made this recipe on half chickens and grilled over indirect heat. It was delicious! Making it again soon.
Anonymous
Weymouth, MA
7/14/2016
Used this marinade on boneless skinless chicken and it turned out great.
Anonymous
Reston, VA
12/31/2015
Made this chicken for a BBQ last weekend and the flavor was great. I let it marinate for about 28 hours. I had to quadruple the amount which meant that I needed to put all the chicken on the grill at once so that it wouldn't take forever to cook everything (no searing and then moving to a cool side in batches). My plan was to have the grill on high and then turn all of the burners down once I placed all the chicken on the grill. They all ended up burning on the outside. Next time I make this for a crowd, I'll start with a medium flame.
meredith79
Sterling, VA
8/20/2015
We enjoyed this, but didn't rave. Marinated for 48 hours and grilled over charcoal, so not sure if we could have done much more to make it a bigger hit. I did however love the simplicity of the marinade and liked the unusual combination of spices with the garlic, soy, and lime. Probably won't reach for this one regularly, but would maybe make again.
lschmidt
Portland, OR
7/22/2015
I followed the recipe exactly - and because of the 'too salty' comments, I used reduced sodium soy. The family loved it - I felt it was pretty salty, but it did have good flavor. Next time I would increase the lime to the marinade.
eezah
Arlington, VA
6/28/2015
Really decicious juicy and crispy skin. And easy. Would up marinating for 48 hours and think that made it even better.
mikeindc02
Washington, DC
5/25/2015
