Name: Pollo a la Brasa (Peruvian Grilled Chicken)
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: Bone-in, skin-on chicken thighs - 2 pounds; Soy sauce - ⅓ cup; Garlic - 5 cloves; Lime juice - 2 tablespoons; Vegetable oil - 1 tablespoon; Cumin - 2 teaspoons; Paprika - 1 teaspoon; Dried oregano - ½ teaspoon; Fresh jalapeno peppers, seeded and chopped - 2; Firmly packed cilantro - ½ cup; Mayonnaise - ¼ cup; Lime juice - 1 tablespoon; Extra virgin olive oil - 1 tablespoon; Garlic - 1 clove; Salt - ½ teaspoon; Ground black pepper - ¼ teaspoon

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.