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Pollo a la Brasa (Peruvian Grilled Chicken)
Pollo a la Brasa (Peruvian Grilled Chicken)
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
505 minutes
Grilled Peruvian chicken: Easy, flavorful twist on a classic dish for your next cookout.
Ingredients:
  • 2 pounds bone-in, skin-on chicken thighs
  • 0.33333334326744 cup soy sauce
  • 5 cloves garlic
  • 2 tablespoons lime juice
  • 2 teaspoons cumin
  • 1 teaspoon paprika
  • 0.5 teaspoon dried oregano
  • 2 fresh jalapeno peppers, seeded and chopped
  • 0.5 cup firmly packed cilantro
  • 0.25 cup mayonnaise
  • 1 tablespoon lime juice
  • 1 tablespoon extra virgin olive oil
  • 1 clove garlic
  • 0.5 teaspoon salt
  • 0.25 teaspoon ground black pepper
Instructions:
  • Add chicken thighs to a large resealable plastic bag. Combine soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until well blended. Pour over chicken in the bag, seal, and chill in the fridge for 8 hours.
  • In a blender, blend jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper until smooth. Refrigerate the sauce in a covered bowl until serving.
  • Heat up your outdoor grill until it's nice and hot on medium-high heat, then give the grate a light coating of oil.
  • Take out the chicken thighs from the marinade bag and transfer them onto the grill. Dispose of the bag with any remaining marinade. Grill the thighs for 7 minutes on one side, then flip and grill for another 7 minutes.
  • Place the chicken thighs on a serving dish and generously drizzle the sauce over them.

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