Lunch / Dinner
Peruvian Grilled Chicken
Peruvian cuisine is all about cultural fusion — but the distinct flavors of this spicy grilled chicken dish stand harmoniously united.
Many cultures have immigrated to South America over the centuries and brought their own cuisine along. Peruvian staples, like chile peppers and corn, are so abundant that their influence remains strong, even with the adoption of other culinary techniques.
Corn, quinoa, and the aji amarillo chile are all ingredients known for their presence in traditional Peruvian dishes. Here, combine the unique chile with other spices for a fiery sauce to coat the chicken, then char it on the grill for a dinner that really makes a statement.
Test Kitchen Tips
The fat in drumsticks helps them stay moist, but it can also cause charring on the grill. Don’t let this concern you — it just adds to the dish’s fiery flavor.
Used mostly in Peruvian cuisine, aji amarillo is a spicy orange chile with a citrusy flavor that helps cut the heat. It can be found in Latin specialty stores, or you can buy it online.
Preheat grill to medium. Brush grill grate with oil.
Purée chile paste, oil, garlic, lime juice, mint, oregano, honey, salt, cumin, coriander, and zest in a food processor.
Brush drumsticks with ¼ cup chile mixture; reserve remainder.
Grill drumsticks, turning every few minutes, until an instant-read thermometer inserted into the thickest part registers 170°, about 20 minutes. Toss drumsticks with remaining chile mixture; serve immediately.
% Daily Value*
Total Fat 35g 53%
Saturated Fat 8g 40%
Cholesterol 245mg 81%
Sodium 1318mg 54%
Carbs 9g 3%
Fiber 0g 0%
*Percent Daily Values are based on a 2,000 calorie diet.