Pollo a la Brasa (Peruvian Grilled Chicken)

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

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.

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

Categories

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