Description
Pollo a la Brasa is a flavorful Peruvian-style roasted chicken marinated in a vibrant blend of garlic, soy sauce, lime, and spices, then oven-roasted to golden perfection. Served with a zesty cilantro and chili mayo sauce, this dish is a deliciously juicy and aromatic main course that brings the taste of Peru to your table.
Ingredients
Scale
Marinade and 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 (about 3 lbs)
Cilantro Chili 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 (plus more to taste)
- 3/4 teaspoon kosher salt (more to taste)
- 1 teaspoon Dijon mustard
- 1/2 tablespoon aji amarillo or other chili paste
- 1 teaspoon honey
- 1/2 teaspoon ground cumin
- 1/2 cup mayonnaise
Instructions
- Prepare the marinade: Blend the garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, cumin, paprika, kosher salt, black pepper, and vegetable oil in a blender until smooth.
- Marinate the chicken: Place the chicken thighs in a large sealable bag, pour the marinade over them, and move the chicken around to coat all pieces evenly. Seal the bag and refrigerate for at least 4 hours and up to 24 hours, turning occasionally to ensure even marinating.
- Preheat oven: Heat the oven to 450ºF and position a rack in the middle. Line a baking sheet with foil, then place a wire rack on top. You may also place the chicken directly on the foil if preferred.
- Roast the chicken: Remove chicken thighs from the marinade and place them spaced out on the wire rack or foil-lined sheet. Drizzle about a teaspoon of marinade over each piece. Roast in the preheated oven for 30 to 40 minutes until the skin is golden and a meat thermometer reads 165ºF at the thickest part. For breasts, check after 20-25 minutes.
- Rest the chicken: Take the chicken out of the oven and loosely cover with foil. Let rest for at least 5 minutes before serving to retain juices.
- Make the cilantro chili sauce: While the chicken cooks, blend the cilantro, diced jalapeños, chopped garlic, scallions, lime juice, kosher salt, Dijon mustard, aji amarillo paste, honey, and cumin in a blender or food processor until smooth. Add mayonnaise and blend again until just mixed. Adjust seasoning with salt or lime juice to taste.
- Serve: Plate the roasted chicken thighs with the cilantro chili sauce on the side and garnish with lime wedges. Enjoy this vibrant Peruvian classic!
Notes
- Marinating the chicken overnight enhances flavor and tenderness, but a minimum of 4 hours will suffice.
- If you prefer spicier sauce, increase the amount of jalapeño or aji amarillo paste.
- You can substitute chicken thighs with drumsticks or breasts, adjusting cooking times accordingly.
- Use an instant-read thermometer to ensure perfectly cooked chicken and avoid undercooking.
- Leftover sauce can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Peruvian
Keywords: Pollo a la Brasa, Peruvian chicken, roasted chicken, cilantro sauce, marinade, baked chicken
