Description
Discover the delightful flavors of Peruvian grilled chicken, known as pollo a la brasa. This succulent dish features a mouthwatering marinade of spices, herbs, and citrus elements, resulting in juicy chicken with perfectly crisp skin. Ideal for gatherings, this dish captures the vibrant essence of Peruvian cuisine and is sure to please any crowd.
Ingredients
Scale
- 4 bone-in, skin-on chicken thighs
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 tablespoons soy sauce
- 1/4 cup freshly squeezed lime juice
- 2 tablespoons white vinegar
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon dried oregano
- Salt and pepper, to taste
Instructions
- In a large bowl or resealable plastic bag, combine olive oil, minced garlic, soy sauce, lime juice, white vinegar, cumin, paprika, oregano, salt, and pepper. Mix well.
- Add the chicken thighs to the marinade, ensuring they are evenly coated. Seal the bag or cover the bowl and refrigerate for at least 4 hours, preferably overnight.
- Preheat your grill to medium-high heat (375-400°F / 190-205°C).
- Place the marinated chicken thighs skin-side down on the grill. Grill for 6-8 minutes on each side, or until the internal temperature reaches 165°F (75°C).
- Remove the chicken from the grill and let it rest for a few minutes before serving.
Notes
For a smoky flavor, using a charcoal grill is recommended. You can experiment with additional spices like aji amarillo or a touch of brown sugar for added sweetness. Serve with aji verde sauce and sides like roasted potatoes or a fresh salad for a complete meal.
- Prep Time: 15 minutes
- 4 hours (or overnight):
- Cook Time: 16 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Nutrition
- Serving Size: 1 chicken thigh
- Calories: 290 kcal
- Sugar: 0g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 2g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg
Keywords: Peruvian grilled chicken, pollo a la brasa, grilled chicken recipes