Chicken Gatherings Gluten-Free Grill Main Dish Paleo

Peruvian Charcoal-Grilled Chicken

By Chris Capell

Peru is famous for their Pollo A La Brasa (charcoal grilled chicken), and for good reason — it is deliciously tangy, fruity and earthy. Generally reliant on an overnight marinade, our version of Peruvian Chicken only needs a quick marinade and a short list of ingredients. The addition of our perfectly balanced Peruvian-ish seasoning produces a result that has layer upon layer of deliciousness.

You can always cook it in the oven, but smoke-roasted or grilled over charcoal, this dish really shines.


Print Recipe
  • 1 4-lbs chicken
  • 2-3 Tbsp Dizzy Pig Peruvian-ish, or enough to coat chicken well


  • 2 garlic cloves, pressed or finely chopped
  • 1/4 cup lime juice from 1-2 limes
  • 2 Tbsp olive oil
  • 2 Tbsp soy sauce  (use gluten-free soy sauce or tamari to keep recipe gluten-free, or coconut aminos for Paleo)



  1. For the marinade: In a small bowl whisk together garlic, lime juice, olive oil and soy sauce
  2. Work your hands under skin to separate skin from chicken, but leave intact
  3. Work marinade under skin
  4. Season with Peruvian-ish evenly all over skin of bird and in cavity. Let it marinate while you prepare the smoker/grill
  5. Prepare smoker/grill for raised direct at 300°F, or indirect at 350-375°F


  1. Cook breast up for approximately 40 minutes (longer for larger birds)
  2. Turn chicken breast down and cook about 20 minutes
  3. Flip breast side back over, and cook until temperature in thickest part of breast is 155-160°F, and hopefully the thighs are at least 175°F. Approximately 15-20 minutes per pound, but your mileage may vary
  4. Optionally, chicken can be cooked vertically on a stand or beer can
  5. Rest for 10-15 minutes. Carve and enjoy