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Pollo a la Brasa with Cilantro Sauce

Flavorful Pollo a la Brasa with Cilantro Sauce You’ll Crave

Delicious Pollo a la Brasa with a refreshing cilantro sauce, capturing the vibrant flavors of Peru.
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Prep Time 10 minutes
Cook Time 40 minutes
Marinating Time 4 hours
Total Time 4 hours 50 minutes
Servings: 4 pieces
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 8 cloves Garlic Provides aromatic flavor; fresh garlic is recommended for the best taste.
  • 1/4 cup Soy Sauce Adds saltiness and umami depth; substitute tamari for a gluten-free option.
  • 1 tablespoon Worcestershire Sauce Optional for a unique flavor twist.
  • 1 lime juice and zest Offers acidity and brightness; adjust juice quantity to taste.
  • 1 tablespoon Dijon Mustard Adds tanginess; substitute with yellow mustard if needed.
  • 2 tablespoons Honey Natural sweetness to balance flavors; maple syrup works as a vegan alternative.
  • 1 teaspoon Ground Cumin Imparts warm earthiness; coriander can be used as a substitute.
  • 1 teaspoon Paprika Provides color and a mild smokiness; smoked paprika elevates flavor.
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Vegetable Oil Helps in marinating and prevents sticking; olive oil can be used.
For the Chicken
  • 4 pieces Bone-in, Skin-on Chicken Thighs Main protein that remains juicy and flavorful after roasting.
For the Cilantro Sauce
  • 1 cup Cilantro Herb base for the sauce; can be replaced with basil for a different flavor.
  • 1 Jalapeño or Serrano Pepper Adds heat; adjust amount based on spice preference.
  • 2 Scallions Provides onion flavor; can substitute with red onions.
  • 1/2 cup Mayonnaise Acts as a creamy base in the sauce; swap with Greek yogurt for a lighter option.
  • 1 tablespoon Aji Amarillo or Other Chili Paste Optional for additional heat and flavor; can be omitted if unavailable.

Equipment

  • Oven
  • Food Processor
  • Baking Sheet
  • Wire Rack
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Begin by blending together the garlic, soy sauce, Worcestershire sauce, lime juice and zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil in a food processor until smooth. Pour this aromatic marinade over the bone-in, skin-on chicken thighs placed in a bowl or resealable bag.
  2. Make sure the chicken is evenly coated, then refrigerate for at least 4 hours, or ideally overnight for maximum flavor.
  3. Preheat your oven to 450°F (232°C) to achieve that perfect crispy skin. Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top. Transfer the marinated chicken thighs skin-side up onto the rack, ensuring they are well spaced out.
  4. Roast the chicken in your preheated oven for 30 to 40 minutes, keeping an eye on them as they cook. You’ll know they’re done when the skin is golden brown and crispy, and the internal temperature reaches 165°F (74°C).
  5. While the chicken is roasting, prepare the refreshing cilantro sauce. In a food processor, combine the cilantro, jalapeño, garlic, lime juice, scallions, salt, Dijon mustard, honey, ground cumin, and optional chili paste. Blend until smooth.
  6. Add in the mayonnaise and continue blending until creamy. Taste and adjust the seasoning as needed, ensuring the sauce is bursting with flavor to complement your Pollo a la Brasa.
  7. Slice the beautifully roasted chicken and serve it hot alongside the vibrant cilantro sauce. Include lime wedges for a zesty drizzle.

Nutrition

Serving: 1pieceCalories: 400kcalCarbohydrates: 10gProtein: 25gFat: 30gSaturated Fat: 9gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 870mgPotassium: 500mgFiber: 1gSugar: 3gVitamin A: 10IUVitamin C: 15mgCalcium: 2mgIron: 8mg

Notes

Marinate for at least 24 hours for deeper flavor. Use a meat thermometer to ensure chicken reaches safe cooking temperature.

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