Pollo a la Brasa (Peruvian Grilled Chicken)
Recipe information
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Cooking:
10 min.
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Servings per container:
4
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Ingredients for - Pollo a la Brasa (Peruvian Grilled Chicken)

1. Bone-in, skin-on chicken thighs - 2 pounds
2. Soy sauce - ⅓ cup
3. Garlic - 5 cloves
4. Lime juice - 2 tablespoons
5. Vegetable oil - 1 tablespoon
6. Cumin - 2 teaspoons
7. Paprika - 1 teaspoon
8. Dried oregano - ½ teaspoon
9. Fresh jalapeno peppers, seeded and chopped - 2
10. Firmly packed cilantro - ½ cup
11. Mayonnaise - ¼ cup
12. Lime juice - 1 tablespoon
13. Extra virgin olive oil - 1 tablespoon
14. Garlic - 1 clove
15. Salt - ½ teaspoon
16. Ground black pepper - ¼ teaspoon

How to cook deliciously - Pollo a la Brasa (Peruvian Grilled Chicken)

1. Stage

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.

2. Stage

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.

3. Stage

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

4. Stage

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.

5. Stage

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