Our version of Pollo a la Brasa (a classic Peruvian chicken dish) makes a fantastic weeknight dinner. We marinate chicken thighs in garlic, soy sauce, lime juice and spices, then roast them until the skin turns golden and crisp. Serve it with an irresistible tart green sauce, made with chilis and cilantro.
Prep Time30 minutesmins
Cook Time30 minutesmins
Total Time1 hourhr
Course: Entree
Cuisine: Peruvian
Keyword: Chicken
Servings: 8
Calories: 457kcal
Author: Emily Clifton, Nerds with Knives
Ingredients
For the chicken:
6garlic clovespeeled
1/3cupsoy sauce
1tablespoonWorcestershire sauce
2tablespoonsfresh lime juiceabout 1 lime
1teaspoonfinely grated lime zestabout 1 lime
2teaspoonssmooth Dijon mustard
2teaspoonshoney
2teaspoonsground cumin
2teaspoonspaprika
3/4teaspoonkosher salt
1/2teaspoonfreshly ground black pepper
1tablespoonvegetable oil
8bone-in, skin-on chicken thighs (or mixed parts), about 3 lbs
For the sauce:
1packed cup cilantroleaves and tender stems
1-2jalapeño or Serrano peppersribs and seeds removed, diced
1garlic clovechopped
3scallionschopped
2tablespoonslime juicemore to taste (plus lime wedges for garnish)
¾teaspoonkosher saltmore to taste
1teaspoonDijon mustard
½tablespoonaji amarillo or other chili paste
1teaspoonhoney
½teaspoonground cumin
½cupmayonnaise
Instructions
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.
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.
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.
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.
Serve the chicken with the sauce and lime wedges on the side.
Notes
*Prep time does not include marinating time which can be from 4 to 24 hours.