Pollo a la Brasa (Peruvian Grilled Chicken)
Treat your family to a classic Peruvian dish, pollo a la brasa (Peruvian grilled chicken), made on the grill instead of in the oven. This recipe is simple to prepare and is bursting with flavor.
- Prep: 10 min
- Cook: 15 min
- Total: 25 min
- Servings: 4
- Cuisine: Peruvian
- Difficulty: Medium
- Cost: $3.14/serving
Dietary
- Dairy-Free
- Nut-Free
- Keto
- Low-Carb
- Low-Sugar
- High-Protein
Tags
- classic
- savory
- grill
Ingredients
- 0.3333333333333333 cup soy sauce
- 5 clove garlic
- 2 tablespoon lime juice
- 1 tablespoon vegetable oil
- 2 teaspoon cumin (ground)
- 1 teaspoon paprika
- 0.5 teaspoon oregano (dried)
- 2 pound chicken thigh (bone-in, skin-on)
- 2 jalapeños (seeded, chopped)
- 0.5 cup cilantro (firmly packed)
- 0.25 cup mayonnaise
- 1 tablespoon lime juice
- 1 tablespoon olive oil (extra-virgin)
- 1 clove garlic
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper (ground)
Instructions
- 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.
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil the grate.
- Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
- 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.
Notes
If you like things spicy, leave the seeds in your jalapeños for extra heat.
Nutrition (per serving)
- Calories: 388
- Protein: 31.8 g
- Carbohydrates: 4.8 g
- Fat: 30.3 g
- Fiber: 0.8 g
- Sodium: 563 mg
- Saturated Fat: 6.6 g
- Sugar: 1.3 g
- Cholesterol: 155 mg