Pollo a la Brasa (Peruvian Grilled Chicken)

For your next cookout, treat your family to a classic Peruvian chicken dish made on the grill instead of in the oven. Pollo a la brasa is simple to prepare and bursting with flavor.

• Preparation Time: 10 mins
• Cooking Time: 15 mins
• Total Time: 25 mins
• Calories: 543 Calories

Ingredients

• 1 tablespoon vegetable oil
• 1 teaspoon paprika
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1 clove garlic
• 5 cloves garlic
• 2 tablespoons lime juice
• 2 teaspoons cumin
• 2 pounds bone-in, skin-on chicken thighs
• 2 fresh jalapeno peppers, seeded and chopped
• 0.25 teaspoon ground black pepper
• 0.5 teaspoon salt
• 0.33333334326744 cup soy sauce
• 0.5 teaspoon dried oregano
• 0.25 cup mayonnaise
• 0.5 cup firmly packed cilantro

Recipe Instructions

Step 1

Preheat an outdoor grill for medium-high heat and lightly oil the grate.

Step 2

Add soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano to a blender; blend until smooth. Pour into a gallon-sized resealable plastic bag. Add chicken thighs, coat with marinade, squeeze out excess air, seal the bag. Marinate in the refrigerator for 8 hours.

Step 3

Add jalapeños, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper to a blender; pulse until smooth. Transfer sauce to a bowl; cover and refrigerate until ready to serve.

Step 4

Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.

Step 5

Cook chicken thighs on the preheated grill for 7 minutes; flip and grill 7 minutes more. Transfer to a serving dish; drizzle jalapeño sauce over chicken.