Pollo a la Brasa (Peruvian Grilled Chicken) recipe
All Recipes World Cuisine Recipes Latin American South American Peruvian
Ingredients
- 2 pounds bone-in, skin-on chicken thighs ⅓ cup soy sauce 5 cloves garlic 2 tablespoons lime juice 1 tablespoon vegetable oil 2 teaspoons cumin 1 teaspoon paprika ½ teaspoon dried oregano 2 fresh jalapeno peppers, seeded and chopped ½ cup firmly packed cilantro ¼ cup mayonnaise 1 tablespoon lime juice 1 tablespoon extra virgin olive oil 1 clove garlic ½ teaspoon salt ¼ teaspoon ground black pepper
Nutrition Info
- 542.7 caloriescarbohydrate: 6.1 gcholesterol: 132.9 mgfat: 40.5 gfiber: 1.1 gprotein: 37.7 gsaturatedFat: 8.9 gservingSize: -sodium: 1685 mgsugar: 1.1 gtransFat: : -unsaturatedFat: : -
Directions Pollo a la Brasa (Peruvian Grilled Chicken)
Directions
-
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.
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.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
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.
Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.