Peruvian grilled chicken

Ingredients

• 4boneless, skinless chicken breasts
• 30 ml (2 tablespoons)olive oil
• 2garlic cloves, chopped
• 15 ml (1 tablespoon)lemon juice
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)dried oregano
• to tastesalt and pepper
• to tastefresh salad of lettuce, tomato and cucumber
• to tastegolden potatoes or rice

Instructions

1. 1

   Mix the marinade

   In a bowl, combine the olive oil, chopped garlic, lemon juice, cumin, oregano, salt and pepper.

2. 2

   Marinate the chicken

   Add the chicken breasts to the mixture and leave them to marinate for at least 15 minutes.

3. 3

   Heat the griddle

   Preheat a griddle or non-stick frying pan over a medium-high heat.

4. 4

   Cook the chicken

   Place the breasts on the hot griddle and cook for 4–5 minutes on each side, until browned and cooked through.

5. 5

   Serve the chicken

   Serve with fresh salad and golden potatoes or a portion of white rice.

What is Peruvian grilled chicken?

This is a simple home-style take on grilled chicken, seasoned with ingredients often used in Peruvian cooking, including cumin, garlic and oregano. It is not the same preparation as pollo a la brasa, the well-known Peruvian rotisserie chicken.

Here, a short marinade gives chicken breasts flavour before they are cooked quickly on a griddle. Salad and potatoes or rice make it an easy meal to put together.

Nutrition and macros by portion

The nutrition label shows one serving as written: 220 calories, 0g protein, 0g carbs, 0g fat.

Chicken provides most of the protein, while the olive oil contributes most of the fat. Rice or potatoes supply most of the carbohydrates; add a generous serving of salad to round out the plate.

Why this marinade works

Cumin and oregano bring warm, savoury notes, while garlic gives the oil a pungent flavour. Lemon juice adds a bright, tart edge to the mixture.

Coat the chicken evenly so each breast gets some of the seasoning. The recipe calls for at least 15 minutes of marinating time.

Get the chicken ready

Even thickness: if a breast is much thicker at one end, it may cook unevenly. Arrange the pieces flat on the griddle, without overlapping them.

Seasoning: salt and pepper are listed to taste, so add them to the marinade in the amount you prefer. The fresh salad is served alongside rather than mixed into the chicken.

Cook to the right texture

Hot surface: heat the griddle over a medium-high flame before adding the chicken. This gives the breasts a chance to brown as they cook.

Doneness: cook for 4–5 minutes per side, as directed, until browned and cooked through. Thicker pieces may need longer than thinner ones, so check the centre before serving.

Plan the timing

The chicken needs at least 15 minutes in the marinade, so start that first and use the resting time to prepare the salad and chosen side. The recipe gives 4–5 minutes of cooking per side.

The stated total time is 35 minutes. Keep an eye on the chicken as it cooks, since breast thickness and the heat of the griddle can affect how quickly it is ready.

Choose a side

Fresh salad: lettuce, tomato and cucumber add crispness alongside the warm, seasoned chicken. Cut the vegetables while the chicken marinates.

Potatoes or rice: serve the chicken with golden potatoes or a portion of white rice, as the recipe suggests. Either makes the plate more substantial.

Recipe notes & tips

• Mix the marinade thoroughly so the garlic and spices are distributed through the oil and lemon juice.
• Give the chicken at least 15 minutes in the marinade before cooking.
• Preheat the griddle before adding the chicken to help it brown.
• Cook the breasts in a single layer rather than crowding the pan.
• Prepare the salad and side while the chicken marinates.

Variations

• Extra lemon: add a little more lemon juice to the marinade for a brighter flavour.
• More garlic: increase the chopped garlic if you prefer a stronger savoury note.
• Fresh herbs: finish the cooked chicken with chopped fresh herbs.
• Salad swap: serve with another fresh salad of your choice.
• Rice option: choose white rice instead of golden potatoes for the side.

Common mistakes to avoid

• Skipping the marinade: leave the chicken in the mixture for at least 15 minutes so it has time to take on the seasoning.
• Cold griddle: preheat the cooking surface over medium-high heat before adding the breasts.
• Uneven pieces: arrange thicker breasts carefully and check their centres, as they may take longer to cook through.
• Crowding the pan: cook the chicken in a single layer so the pieces can brown.
• Guessing doneness from colour alone: check that the thickest part is cooked through before serving.

How to store

Refrigerate leftover chicken in a covered container and use within 3–4 days. Reheat until piping hot, using a frying pan or microwave; store salad separately if possible.

Frequently asked questions