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You are here: Home / By Diet / Dairy Free / Peruvian Style Grilled Chicken {Paleo}

Published July 23, 2013. By Alyssa Brantley 45 Comments

Peruvian Style Grilled Chicken {Paleo}

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When I said we have been grilling constantly, I was not joking. This is typical PNW summer life. Live outside as much as you can. Period. End of story.

Live near a beach (most of us do)? Go there almost every day. Have an outdoor space? Get a grill. One of the things I really appreciate about Seattle is that EVERYONE has a grill. Apartments, condos, small spaces, there are no weird city rules (I am looking at you Philadelphia) that prevent you from grilling.

If you think about it, it makes total sense when you live in a moderate climate that is mostly without air-conditioning. You just don’t want to be heating up your kitchen and house.

Last week Jeanette from Jeanette’s Healthy Living posted this Smokey Peruvian Chicken recipe. The minute I saw it, I knew I wanted to make an adapted “everyday” version that incorporated the basic flavors but eliminated the need to get involved with smoking. Don’t get me wrong, I love smoking and wood chips as much as the next person but on any given weeknight that is just not happening over here. Dinner needs to happen a lot quicker!

With that being said, this chicken is phenomenal with my adaptions so I can only imagine how good it is if you have the time to add the smoke!

NOTES:

  • Leaving the skin-on is optional but please note that if you do remove the skin, your cooking time will change slightly. Also, I highly recommend using all dark meat pieces (legs and thighs) if you prefer to remove the skin as the white meat has a tendency to dry out a bit.
  • Here is a Points Plus breakdown for both skin-on and skinless:
  • Skinless thighs are 3 Points Plus each plus 1 Point Plus for the marinade so 4 Points Plus each.
  • Skin-On thighs are 4 Points Plus each plus 1 Point Plus for the marinade so 5 Points Plus each.
  • Skinless legs are 2 Points Plus each plus 1 Point Plus for the marinade so 3 Points Plus each.
  • Skin-On legs are 3 Points Plus each plus 1 Point Plus for the marinade so 4 Points Plus each.
  • Skinless breasts are 3 Points Plus each for 4 ounces plus 1 Point Plus for the marinade so 4 Points Plus each.
  • Skin-On breasts are 4 Points Plus each for 4 ounces plus 1 Points Plus for the marinade so 5 Points Plus each.
  • Chicken Wings (both parts) with Skin are 4 Points Plus each plus 1 Point Plus for the marinade so 5 Points Plus each.

Adapted From: Smokey Peruvian Chicken from Where There’s Smoke © 2013 by Barton Seaver seen on Jeanette’s Healthy Living

Did you make this recipe? Please give it a star rating below!

{Grilled} Peruvian Chicken
Prep Time: 8 mins
Cook Time: 30 mins
Total Time: 38 mins
 

Peruvian Grilled Chicken Recipe. Quick and easy Paleo Grilled Chicken Recipe.

Course: Mains
Cuisine: Peruvian
Keyword: Peruvian Grilled Chicken Recipe
Servings: 6 servings
Calories: 490 kcal
Author: Alyssa Brantley
5 from 8 votes
Print
Ingredients
  • juice of 2 medium limes
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon pure maple syrup
  • 2 teaspoons kosher salt
  • 4 large cloves garlic crushed
  • 1 1/2 tablespoons organic virgin coconut oil
  • 2 teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • 1 teaspoon ancho chili powder
  • 1 teaspoon mexican chili powder
  • 4 pounds chicken parts on the bone (see NOTES for skin)
Instructions
  1. In a large bowl, combine lime juice, apple cider vinegar, salt and maple syrup.

  2. In a small saucepan, combine garlic, coconut oil (doesn't need to be liquid), smoked paprika, cumin, ancho chili powder and mexican chili powder. Heat over medium heat 2 to 3 minutes, stirring constantly until fragrant and well combined.

  3. Combine garlic mixture with lime juice mixture and whisk until well mixed.[img src=" http://www.everydaymaven.com/wp-content/uploads/2013/07/IMG_9490.jpg" width="550"]

  4. Use a fork to puncture fork holes into chicken pieces and place chicken in a ziploc bag. Pour marinade over. Seal and massage marinade around until well covered. Refrigerate for at least 4 hours but no longer than 24 hours. [

  5. Remove chicken from fridge about 30 minutes prior to grilling. Set grill to medium heat. Cook for 32 to 34 minutes, turning at least once or until internal temperature of 165F.

Nutrition Facts
{Grilled} Peruvian Chicken
Amount Per Serving
Calories 490 Calories from Fat 306
% Daily Value*
Fat 34g52%
Saturated Fat 11g69%
Cholesterol 154mg51%
Sodium 931mg40%
Potassium 438mg13%
Carbohydrates 3g1%
Sugar 2g2%
Protein 38g76%
Vitamin A 815IU16%
Vitamin C 3.9mg5%
Calcium 33mg3%
Iron 2.4mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Did you make this recipe? Tag @EverydayMaven on Instagram with the hashtag #EveryDayMaven and please give a star rating below.

Peruvian Grilled Chicken Recipe from www.everydaymaven.com

Filed Under: Dairy Free, Gluten Free, Grain Free, Grilling, Kid Friendly, Mains, Poultry, Uncategorized

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Reader Interactions

Comments

  1. MS says

    February 25, 2018 at 10:49 am

    Hi,

    Love your website!

    Sorry, but I’ve got to ask – “what is your Mexican chili spice?” I live in the AZ, and chili spices here can very more than Cola and Rootbeers recipes combined. Unfortunately, no one spice variety tastes the same. Could you share what you use – it looks to be a custom blend in the mason jar.

    Thanks!

    Reply
  2. EllenCF says

    May 8, 2016 at 5:55 pm

    Can this be done in a skillet/oven? I have no grill and really want to try it.

    Reply
    • EverydayMaven says

      May 9, 2016 at 2:35 pm

      Definitely Ellen!

      Reply
  3. Stephanie Marie says

    June 24, 2015 at 5:39 pm

    Just made this for dinner and it was delicious! I pan-cooked it and instead of marinating it (because let’s be honest I was lazy haha) I just poured the marinade over the chicken as it cooked and it turned out great!

    This was super good paired with plantain fries! I’ll definitely be making it again to switch things up with my chicken on weeknights 🙂

    Reply
    • EverydayMaven says

      June 24, 2015 at 9:04 pm

      I hear you Stephanie – I am right there with you most weeknights! Glad you liked it and thanks for letting me know 🙂

      Reply
  4. Chef Monty Austin says

    February 17, 2015 at 10:31 am

    This was awesome. Easy to prepare and another great idea for the grill. Jealous of you living in Seattle. Living in Kansas City after living In Salt Lake City for 25 years. Like the people here but definitely miss my mountains.

    New to Paleo and appreciate all the hard work you are doing to share recipes with the public. You are awesome.

    Reply
    • EverydayMaven says

      February 17, 2015 at 4:09 pm

      You’re welcome – thank you so much for reading! 🙂

      Reply
  5. Scott says

    September 25, 2014 at 5:06 pm

    We’ve been cheating on you and trying other recipes for our entry into paleo. Just seeing what is out there. Big mistake! We’ve had quite a few losers for sure. Stuck on what to make yesterday I figured I would see what you have. Made this chicken and it reminded me why we love your recipes (and you) so much! Just awesome! Love all the different mixes of spices in all your recipes. I grilled the chicken with some halved zucchini and yellow squash and even basted some of the left over marinade over the chicken and the veggies. Super awesome. Don’t ever stop. Tonight is left over Indian Chicken Stew, dessert will be the chocolate date treats.

    Reply
    • EverydayMaven says

      September 26, 2014 at 6:58 pm

      Thank you so much Scott! I really appreciate you taking the time to comment (and all of your feedback!). You totally made my day and so glad you loved this chicken dish 🙂

      Reply
  6. Slavs says

    May 18, 2014 at 6:18 pm

    Thank you so much for this amazing recipe! This is the best tasting chicken my husband and I ever had! My hubby loves to grill, he even grills in our cold Canadian winter when it is -20c (not f). The marinade is to die for! We just devoured our chicken and it will be our “impress your guests” marinade going forward. The flavours are outstanding! Thank you!
    P.s. I never ever leave comments on people” s blogs, but i felt compelled to thank you for this recipe., that’s how great it is!

    Reply
    • EverydayMaven says

      May 19, 2014 at 10:47 am

      Wow, thank you so much Slavs and for taking the time to comment and let me know! It means a lot 🙂

      Reply
  7. Marteen Hook says

    October 7, 2013 at 5:45 am

    Very good combination of Ingredients. You used broccoli which I really like to eat. Perfect dish for dinner. Thanks a lot for this delicious recipe.

    Reply
  8. Melanie @ Just Some Salt and Pepper says

    August 21, 2013 at 4:28 pm

    These are getting made ASAP!!

    Reply
    • EverydayMaven says

      August 21, 2013 at 9:34 pm

      Enjoy Melanie!

      Reply
  9. Tammy says

    August 20, 2013 at 11:37 pm

    How about if they were made in an oven. What would be the temperature and for approx. how long?

    Reply
    • EverydayMaven says

      August 21, 2013 at 8:23 am

      Hi Tammy,

      I have made this in the oven and it’s awesome! If you are using a whole chicken broken down into pieces, use a baking sheet and cook at 400F for about 1 hour or until juices run clear and internal temp is 165F. If you are using only breasts, thighs or legs, you need to adjust the cooking time for those specific pieces. Enjoy!

      Reply
  10. Jeanette says

    August 9, 2013 at 6:51 am

    This chicken is good isn’t it! So glad you tried it and liked it. Yours looks fantastic Alyssa. Let me know if you have a chance to try smoking it. I’ve used a foil pouch on my gas grill too and that works if you don’t have a smoke box.

    Reply
  11. Ashley - Baker by Nature says

    July 27, 2013 at 3:04 pm

    Whoa, lady, this chicken looks incredible! If only I had a grill…!

    Reply
    • EverydayMaven says

      July 28, 2013 at 9:37 pm

      What is up with all those East Coast cities being grill-haters?

      Reply
  12. [email protected] says

    July 27, 2013 at 10:25 am

    Alyssa,
    What a great looking chicken dish. My son is learning to grill this summer, and had success with The Creekside Cook’s Cornell Chicken marinade, so I think he’s ready to branch out of the US for this Peruvian dish. Now that I know where to get cans of dulce de leche to stuff into prunes (my personal favorite Peruvian dish) we could do a whole meal.

    Thanks!

    Reply
  13. Sarah | The Sugar Hit says

    July 25, 2013 at 6:56 pm

    I love this – grilling is equally popular here in Australia. We love to get outside as much as we can, and this chicken looks like an awesome candidate.

    Reply
    • EverydayMaven says

      July 26, 2013 at 12:06 pm

      I can not wait to visit Australia! Hope you love the chicken 🙂

      Reply
  14. Laura (Tutti Dolci) says

    July 25, 2013 at 9:15 am

    I love the flavors in your marinade!

    Reply
  15. [email protected] says

    July 24, 2013 at 10:13 am

    We’re doing a ton of grilling too! Not every day, but often enough. Great looking dish. I agree with the choice of dark meat when grilling skinless chicken (it has more flavor, too). Really nice recipe – thanks.

    Reply
  16. cutismama says

    July 24, 2013 at 7:53 am

    Hi Alyssa, this looks wonderfully easy (for an impatient person like me). What did you put in the foil packet? And did you season the broccoli with anything? Thanks, as always, for laying it out so clearly.

    Reply
    • EverydayMaven says

      July 24, 2013 at 9:26 am

      Hi! The foil packets was a grilled cabbage dish I am working on perfecting (not ready yet!) and the broccoli was tossed in olive oil, salt and pepper.

      Reply
  17. Shut Up and Cook says

    July 23, 2013 at 9:15 pm

    You summed it up perfectly! It is all about the grilling come summer and even more so all about the being outside! Can’t wait to try this!

    Reply
  18. Eha says

    July 23, 2013 at 8:51 pm

    A lot of interesting flavours comingling: I use chicken thighs quite often, so shall definitely try! In Australia if you cook outside it is ALWAYS called barbecuing, never grilling 🙂 ! Well, I grill inside – this dish i would prepare with heat from below as I do steaks, with some chops etc I put the food ‘under’ the grill 😀 ! Since it’s cold winter here: very appropriate!!

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:34 pm

      Enjoy it Eha! It’s so easy it would work for both grilling or barbecuing!

      Reply
  19. Bam's Kitchen says

    July 23, 2013 at 8:47 pm

    Loving those delicious spices on your chicken. We live in apartment in HK. You can have a gas grill but not a charcoal grill. I also grill all year around and look out at our beautiful view as we have some gorgeous sunsets. Take Care, BAM

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:34 pm

      At least you can have a gas grill! I bet those sunsets are amazing!

      Reply
  20. Hannah says

    July 23, 2013 at 6:35 pm

    I can’t WAIT to make this chicken, Alyssa! You’re so right…we adore our grilling here. 🙂

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:33 pm

      Seriously Hannah – with weather like this, it’s hard to justify staying indoors!

      Reply
  21. Ash- foodfashionparty says

    July 23, 2013 at 8:36 am

    Love your marinade and the chicken looks good with skin on. Have fun.a

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:31 pm

      I have really been enjoying the skin lately (when it’s crispy anyway!).

      Reply
  22. [email protected] says

    July 23, 2013 at 7:34 am

    Gorgeous flavour combos. I would like to make this soon, maybe adding in another south american ingredient – oregano, and some orange juice. Lovely adaptation. Enjoy your grilling!

    Reply
  23. Liz says

    July 23, 2013 at 7:33 am

    Nice and easy recipe. Thank you.

    Reply
  24. Elaine says

    July 23, 2013 at 7:15 am

    I really like the flavour of smoked paprika so your recipe apeals to me. We’re going on a sailing trip up here soon, so I’m on the lookout for meals that we can freeze ahead of time and make on the BBQ on the boat. This one will be perfect!

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:31 pm

      Sounds like a fabulous trip – enjoy it Elaine!

      Reply
  25. Liz @ The Lemon Bowl says

    July 23, 2013 at 5:11 am

    Sounds incredible!

    Reply
  26. Joanne says

    July 23, 2013 at 3:47 am

    If there’s one thing I don’t LOVE about NYC it’s that you really can’t grill. So sad.

    Love the marinade for this! Such great flavor!

    Reply
    • EverydayMaven says

      July 23, 2013 at 9:30 pm

      Right? Philly was the same way – so annoying!

      Reply

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