Grilled Peruvian-Style Chicken with Cilantro-Lime Marinade

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

Tender grilled chicken marinated in a zesty cilantro-lime sauce inspired by Peruvian flavors. This Latin American-inspired chicken recipe, ready in about 30 minutes, pairs bone-in chicken thighs, olive oil, fresh cilantro for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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 4 Latin American cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a blender or food processor, combine 1/4 cup olive oil, 1 cup packed fresh cilantro leaves, 1/4 cup lime juice, 4 garlic cloves, 1 tsp ground cumin, 1 tsp smoked paprika, 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp honey. Blend until smooth to create the marinade.
  2. Step 2: Place 4 bone-in chicken thighs in a large resealable plastic bag or shallow dish. Pour the cilantro-lime marinade over the chicken, ensuring each piece is well coated. Seal and refrigerate for at least 2 hours or overnight for best flavor.
  3. Step 3: Preheat grill to medium-high heat (about 400°F). Remove chicken from marinade, letting excess drip off.
  4. Step 4: Grill chicken thighs for 6-7 minutes per side, turning once, until the internal temperature reaches 165°F and the skin is crisp and charred in spots.
  5. Step 5: Remove from grill and allow chicken to rest for 5 minutes before serving. Serve with extra lime wedges if desired.

Frequently asked questions

How long does Grilled Peruvian-Style Chicken with Cilantro-Lime Marinade 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-Style Chicken with Cilantro-Lime Marinade?

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 bone-in chicken thighs from drying out.

Can I substitute ingredients in Grilled Peruvian-Style Chicken with Cilantro-Lime Marinade?

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-Style Chicken with Cilantro-Lime Marinade for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). 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.

What goes well with Grilled Peruvian-Style Chicken with Cilantro-Lime Marinade?

Latin American chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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