Grilled Peruvian-Spiced Chicken with Chimichurri Sauce

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Juicy chicken marinated with traditional Peruvian spices and grilled to perfection, served with a fresh herb chimichurri. This Latin American recipe (gluten free), ready in about 30 minutes, pairs chicken thighs, garlic cloves, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 6 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a large bowl, combine 4 minced garlic cloves, 2 tsp ground cumin, 1 tbsp smoked paprika, 1 tsp dried oregano, 3 tbsp olive oil, 2 tbsp lime juice, 1 1/2 tsp salt, and 1 tsp black pepper to create a marinade.
  2. Step 2: Add 6 bone-in, skin-on chicken thighs to the marinade, coating thoroughly. Cover and refrigerate for at least 2 hours, preferably overnight.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade and let excess drip off.
  4. Step 4: Grill chicken thighs skin-side down for 6-7 minutes until skin is crispy and golden, then flip and grill for an additional 6-8 minutes until internal temperature reaches 165°F.
  5. Step 5: While chicken cooks, prepare chimichurri by mixing 1/2 cup chopped fresh parsley, 1/4 cup chopped fresh cilantro, 2 tbsp red wine vinegar, 1/4 tsp red pepper flakes, 2 tbsp water, and 1 tbsp olive oil in a bowl. Stir well.
  6. Step 6: Remove chicken from grill and let rest for 5 minutes. Serve topped with 2-3 tbsp chimichurri sauce per serving for a zesty herb finish.

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