Go Back
Pollo a la Brasa (Peruvian-Style Roasted Chicken)

Pollo a la Brasa (Peruvian-Style Roasted Chicken)

Bone-in skin-on chicken thighs marinated in garlic, soy sauce, lime, cumin, and paprika, roasted at high heat until deeply golden and crispy, served with a tangy cilantro jalapeño green sauce.
Print Recipe Save to Pins
Prep Time 30 minutes
Cook Time 35 minutes
Marinating Time (minimum) 4 hours
Total Time 1 hour 5 minutes
Servings: 8 portions
Course: Dinner, Main Course
Cuisine: Latin American, Peruvian
Calories: 457
Ingredients Equipment Method Notes

Ingredients
  

  • 8 bone-in skin-on chicken thighs about 3 lbs total
  • 6 garlic cloves peeled
  • 0.33 cup soy sauce low-sodium recommended
  • 1 tbsp Worcestershire sauce
  • 2 tbsp fresh lime juice about 1 lime
  • 1 tsp finely grated lime zest about 1 lime
  • 2 tsp smooth Dijon mustard for marinade
  • 2 tsp honey for marinade
  • 2 tsp ground cumin for marinade
  • 2 tsp paprika
  • 0.75 tsp kosher salt for marinade
  • 0.5 tsp freshly ground black pepper
  • 1 tbsp vegetable oil
  • 1 cup fresh cilantro leaves and tender stems packed
  • 1-2 jalapeño or Serrano peppers ribs and seeds removed, diced
  • 1 garlic clove chopped, for sauce
  • 3 scallions chopped
  • 2 tbsp fresh lime juice for sauce, plus more to taste
  • 0.75 tsp kosher salt for sauce, plus more to taste
  • 1 tsp Dijon mustard for sauce
  • 0.5 tbsp aji amarillo paste or other chili paste
  • 1 tsp honey for sauce
  • 0.5 tsp ground cumin for sauce
  • 0.5 cup mayonnaise added last, blend just until combined

Equipment

  • Blender or food processor
  • Large sealable bag
  • Baking sheet with wire rack
  • Instant read meat thermometer

Method
 

  1. In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, cumin, paprika, salt, pepper, and vegetable oil. Blend until smooth.
  2. Place chicken thighs in a large sealable bag. Pour marinade over chicken and move pieces around until fully coated. Seal and refrigerate for at least 4 hours and up to 24 hours, turning occasionally.
  3. Preheat oven to 450 degrees F. Line a baking sheet with foil and set a wire rack on top. Remove chicken from marinade and arrange on the rack with space between each piece. Drizzle about 1 teaspoon of reserved marinade over each piece.
  4. Roast for 30 to 40 minutes until skin is deep golden brown and the thickest part of the meat reads 165 degrees F. If using chicken breasts, check at 20 to 25 minutes. Rest loosely covered with foil for 5 minutes before serving.
  5. While chicken roasts, make the green sauce. In a blender or food processor, combine cilantro, jalapeños, garlic, scallions, lime juice, salt, Dijon mustard, aji amarillo paste, honey, and cumin. Blend until smooth. Add mayonnaise and blend just until combined. Taste and adjust with salt or lime juice.
  6. Serve chicken hot with green sauce and fresh lime wedges on the side.

Notes

Marinate for the full 24 hours for the deepest flavor. Use a wire rack on the baking sheet for crispier skin. Aji amarillo paste can be omitted or substituted with a pinch of cayenne. Green sauce keeps in the fridge for up to 3 days.