Description
Peruvian Grilled Chicken (Pollo a la Brasa) is marinated in a flavorful blend of garlic, soy sauce, lime juice, and spices, then grilled to perfection and served with a spicy, creamy green sauce called Aji Verde made from jalapeños, cilantro, and lime juice.
Ingredients
- 2 pounds boneless, skinless chicken thighs
- 5 cloves garlic, peeled
- 1/3 cup soy sauce
- 2 tablespoons lime juice
- 1 tablespoon extra virgin olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1/2 teaspoon dried oregano
- Black pepper, to taste
- 3 jalapeños, seeded and ribs removed, roughly chopped
- 1 cup fresh cilantro leaves
- 2 green onions, green parts only, chopped
- 2 cloves garlic, peeled
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 tablespoons extra virgin olive oil
Instructions
- Puree garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and black pepper in a blender until smooth.
- Place chicken thighs in a large ziplock bag, pour in the marinade, and refrigerate for 8 to 24 hours.
- Blend jalapeños, cilantro, green onions, garlic, mayonnaise, Greek yogurt, lime juice, salt, and pepper until smooth. Drizzle in olive oil while blending until fully combined. Refrigerate the sauce until ready to serve.
- To grill: Preheat grill to medium-high (350°F). Grill chicken 5-6 minutes per side until internal temperature reaches 165°F.
- To bake: Preheat oven to 500°F. Place chicken in a 13×9 inch roasting pan with 1 cup water. Bake uncovered for 30 minutes, then cover with foil and bake an additional 15 minutes.
- To air fry: Preheat air fryer to 360°F. Cook chicken in basket for 12-15 minutes, flipping halfway through, until internal temperature reaches 165°F.
Notes
- Marinate the chicken overnight for best flavor.
- Use serrano peppers for a spicier sauce.
- Substitute parsley for cilantro if preferred.
- Store sauce separately and stir before serving.
- Use avocado for a dairy-free sauce alternative.
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 420
- Sugar: 2g
- Sodium: 780mg
- Fat: 28g
- Saturated Fat: 5g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 7g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 145mg
