Pollo a la Brasa (Peruvian Grilled Chicken)

For your next cookout, treat your family to a classic Peruvian dish made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor. If you like things spicy, leave the seeds in your jalapenos for extra heat.

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

Ingredients

• ½ teaspoon salt
• 1 tablespoon vegetable oil
• ¼ teaspoon ground black pepper
• 1 teaspoon paprika
• ½ teaspoon dried oregano
• ¼ cup mayonnaise
• 1 tablespoon extra virgin olive oil
• 1 tablespoon lime juice
• 1 clove garlic
• ⅓ cup soy sauce
• 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
• ½ cup firmly packed cilantro

Recipe Instructions

Step 1

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

Step 2

Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.

Step 3

Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.

Step 4

Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.

Step 5

Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.