Description
Pollo a la Brasa is a flavorful Peruvian-style roasted chicken known for its vibrant marinade featuring garlic, cumin, paprika, lime, and soy sauce. This recipe combines marinated, juicy chicken thighs roasted to golden perfection with a tangy, spicy cilantro jalapeño sauce, delivering an authentic taste of Peru in your own kitchen.
Ingredients
Scale
For the chicken:
- 6 garlic cloves, peeled
- 1/3 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
- 3/4 teaspoon kosher salt
- 1/2 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 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
Instructions
- Prepare the Marinade: In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil. Blend until smooth to create the marinade.
- Marinate the Chicken: Place the chicken thighs in a large sealable bag and pour in the marinade. Move the chicken around to evenly coat all pieces. Seal the bag and refrigerate for at least 4 hours and up to 24 hours, turning occasionally to ensure even marinating.
- Preheat the Oven: Heat your oven to 450ºF and position a rack in the middle. Line a baking sheet with foil and place a wire rack on top (or lay chicken directly on the foil if preferred).
- Roast the Chicken: Remove the chicken from the marinade, arrange on the wire rack on the baking sheet with some space between each piece. Drizzle about a teaspoon of marinade over each. Roast in the preheated oven until the skin is golden and the internal temperature reaches 165ºF, approximately 30 to 40 minutes. For breasts, start checking after 20 to 25 minutes.
- Rest the Chicken: Remove the chicken from the oven and cover loosely with foil. Let rest for at least 5 minutes to retain juices.
- Prepare the Sauce: While the chicken is cooking, add cilantro, jalapeños, garlic, lime juice, scallions, kosher salt, Dijon mustard, aji amarillo paste, honey, and ground cumin into a blender or food processor. Blend until smooth. Add mayonnaise and blend again just until mixed. Adjust seasoning with salt or lime juice to taste.
- Serve: Plate the roasted chicken and serve with the creamy cilantro jalapeño sauce alongside lime wedges for squeezing over. Enjoy your authentic Peruvian Pollo a la Brasa!
Notes
- Marinating time can be adjusted according to your schedule, but longer marination (up to 24 hours) deepens flavor.
- Use a meat thermometer to ensure chicken is cooked safely and perfectly.
- The aji amarillo paste can be substituted with any mild chili paste if unavailable.
- For a spicier sauce, add more jalapeños or include seeds.
- Chicken thighs provide juicier meat; however, breasts can be used for a leaner option.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Keywords: Pollo a la Brasa, Peruvian roasted chicken, roasted chicken recipe, cilantro sauce, chicken marinade, baked chicken thighs
