Peruvian Grilled Chicken

Peruvian Grilled Chicken

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Prep Time 15 minutes
Cook Time 10 minutes
Course Main Dish
Cuisine Classic Menu
Servings 6 servings



  • Juice of 2 lemons
  • 1 tablespoon olive oil
  • 2 tablespoons white wine vinegar
  • 1 tablespoon honey
  • 1 teaspoon cumin
  • 2 teaspoons sweet paprika
  • Sea salt and freshly ground pepper to taste
  • 6 boneless skinless chicken breasts


  • 2 tablespoons olive oil
  • 6 ears corn on the cob boiled for 5 minutes
  • 1 cup cherry tomatoes halved
  • 1 small red onion chopped
  • 1/4 cup freshly chopped cilantro
  • Sea salt and freshly ground pepper to taste


  • In a medium bowl, add lemon juice, 1 tablespoon olive oil, vinegar, honey, cumin, paprika, sea salt and freshly ground pepper and chicken to taste. Marinate in the refrigerator for 20 minutes.
  • On an indoor or outdoor grill, grill chicken over medium high heat for 4 to 5 minutes per side until the chicken is cooked through.
  • Cut corn from cobb and place in a medium bowl, add remaining olive oil, tomatoes, red onion, cilantro and sea salt and freshly ground pepper to taste.
  • Serve chicken with corn salad.
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