Pollo a la Brasa (Peruvian Grilled Chicken)
Description
For your next cookout, treat your family to a classic Peruvian chicken dish made on the grill instead of in the oven. Pollo a la brasa is simple to prepare and bursting with flavor.
Ingredients
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1/3 cup soy sauce
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5 cloves garlic
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2 tablespoons lime juice
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1 tablespoon vegetable oil
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2 teaspoons cumin
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1 teaspoon paprika
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1/2 teaspoon dried oregano
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2 pounds bone-in, skin-on chicken thighs
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2 fresh jalapeno peppers, seeded and chopped
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1/2 cup firmly packed cilantro
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1/4 cup mayonnaise
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1 tablespoon lime juice
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1 tablespoon extra virgin olive oil
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1 clove garlic
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1/2 teaspoon salt
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1/4 teaspoon ground black pepper
Directions
1
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.
2
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.
3
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4
Remove chicken thighs from marinade and shake off excess. Discard bag and remaining marinade.
5
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.