Dinner, Kid-Friendly, Lunch

Peruvian-Style Grilled Chicken

  • Prep 5 mins
  • Total 20 mins
  • Easy
  • Serves 4

The Ninja® Foodi® XL Pro Grill & Griddle creates the most amazing grilled chicken. The grill marks and the char are reminiscent of grilling outdoors over an open flame. We grill the chicken here at a lower temperature to minimize the amount of smoke created, but the char and flavor still come through strong, and the flavors of the marinade, especially the garlic and lime, really shine. Pair this with a nice veggie side dish or salad for a complete meal. —Melissa Celli

To see more recipes like this, check out the Ninja® Foodi® XL PRO Grill & Griddle Cookbook for Beginners.

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Step-by-step instruction without your screen going to sleep

  • 2 tablespoons soy sauce
  • 1/4 cup 1/4 cup canola oil
  • 1/4 cup 1/4 cup fresh cilantro
  • 3 tablespoons freshly squeezed lime juice
  • 2 garlic cloves
  • 1/4 teaspoon red pepper flakes
  • 1/2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 tablespoon honey
  • 2 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 6 (6- to 7-ounce) boneless, skinless chicken breasts, trimmed


  • Grill Grate
  • Blender
  • Silicone-Tipped Tongs
  • Step 1

    Place the soy sauce, canola oil, cilantro, lime juice, garlic, red pepper flakes, cumin, paprika, honey, salt, and pepper in a blender and blend on high for 30 to 60 seconds, or until smooth. Place the chicken in a large resealable bag and pour in the marinade, coating the chicken. Seal the bag and refrigerate for at least 2 hours and up to 24 hours.

  • Step 2

    Insert the Grill Grate and close the hood. Select GRILL, set the temperature to MEDIUM, and set the time to 15 minutes. Press the dial to begin preheating.

  • Step 3

    When the unit beeps to signify it has preheated, place the chicken on the grill, gently pressing down to maximize grill marks. Leave the hood open and cook for 5 minutes.

  • Step 4

    After 5 minutes, use silicone-tipped tongs to flip the chicken. Close the hood and continue cooking for 10 minutes more.

  • Step 5

    When cooking is complete, the internal temperature of the chicken should be 165°F on a meat thermometer. Serve with any side dishes you desire.