Pollo a la Brasa (Peruvian-style Roasted Chicken)
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
For the chicken:
  • 6 medium garlic cloves, peeled
  • ⅓ cup soy sauce
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons fresh lime juice (about 1 lime)
  • 1 teaspoon finely grated lime zest (about 1 lime)
  • 2 teaspoons smooth Dijon mustard
  • 2 teaspoons honey
  • 2 teaspoons ground cumin
  • 2 teaspoons paprika
  • ¾ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 tablespoon vegetable oil
  • 8 bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs
For the sauce:
  • 1 packed cup cilantro, leaves and tender stems
  • 1-2 jalapeño or Serrano peppers, ribs and seeds removed, diced
  • 1 small garlic clove, chopped
  • 3 scallions, chopped
  • 2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
  • ¾ teaspoon kosher salt, more to taste
  • 1 teaspoon Dijon mustard
  • ½ tablespoon aji amarillo or other chili paste
  • 1 teaspoon honey
  • ½ teaspoon ground cumin
  • ½ cup mayonnaise
  1. Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, mustard, honey, cumin, paprika, salt, pepper, and oil in a blender. Place the chicken in a large sealable bag and pour in the marinade, then move the chicken around to ensure all the pieces are coated. Seal the bag and refrigerate for at least 4 and up to 24 hours. Turn the bag occasionally to ensure even marinating.
  2. Heat the oven to 450ºF and set a rack in the middle. Line a baking sheet with foil and set a wire rack on top (you can also lay chicken directly on the foil if you want). Remove the chicken thighs from the marinade set them on the tray with a little room between each piece. Drizzle about a teaspoon of the marinade over each piece.
  3. Roast the chicken until the skin is golden and the temperature at the thickest part reaches 165ºF on an instant read thermometer, 30 to 40 minutes (if using breasts, check them after 20 to 25 minutes). Remove from the oven and let them rest, covered loosely with foil, for at least 5 minutes before serving.
  4. While the chicken is cooking, make the sauce. In a blender or food processor, add the cilantro, jalapeños, garlic, lime juice, scallions, salt, mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add the mayonnaise and blend until just mixed. Taste and adjust with salt or lime juice, as needed.
  5. Serve the chicken with the sauce and lime wedges on the side.
*Prep time does not include marinating time which can be from 4 to 24 hours.
Recipe by Nerds with Knives at https://nerdswithknives.com/pollo-a-la-brasa-peruvian-chicken/