Grilled Peruvian-Spiced Chicken with Chimichurri Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy chicken marinated with traditional Peruvian spices and grilled to perfection, served with a fresh herb chimichurri. This latin american (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.

★ 4.5 (14 ratings) 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.

Frequently asked questions

How long does Grilled Peruvian-Spiced Chicken with Chimichurri Sauce take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Grilled Peruvian-Spiced Chicken with Chimichurri Sauce?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep chicken thighs from drying out.

Can I substitute ingredients in Grilled Peruvian-Spiced Chicken with Chimichurri Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Grilled Peruvian-Spiced Chicken with Chimichurri Sauce for a different number of people?

The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Grilled Peruvian-Spiced Chicken with Chimichurri Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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