Grilled Peruvian Chicken

Karen Kelly

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Makes 4 servings

4 skinless chicken breasts


2 Tablespoons olive oil

2 Tablespoons lime juice

3 garlic cloves, chopped

2 teaspoons honey

1 teaspoon oregano

2 teaspoons cumin

2 teaspoons paprika

1 teaspoon kosher salt


1. Mix all marinade ingredients in a bowl.

2. Add chicken to the bowl, cover with plastic wrap, and place in the fridge for 4 hours or overnight.

3. Preheat the grill to medium-high.

4. Grill the chicken on both sides at a higher temperature. Once you have good grill marks, lower the temperature and move to a cooler area and cook through until a thermometer inserted into the middle comes to 165 degrees.

5. Serve with rice, noodles, or polenta.

Per Serving:

Calories: 237

Carbohydrates: 10 g

Fat: 11 g

Protein: 28 g

Fiber: 1 g

Active Time: 20 minutes

Total Time: 4–8 hours