Go Back
–+ servings
undefined

Irresistibly Easy Pollo a la Brasa with Cilantro Sauce

This Easy Peruvian Pollo a la Brasa recipe features juicy chicken thighs and a vibrant cilantro sauce, perfect for a comforting dinner.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 40 minutes
Marinating Time 12 hours
Total Time 12 hours 55 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade Ingredients
  • 8 cloves Garlic Fresh garlic cloves
  • 1/4 cup Soy Sauce Can substitute with tamari for gluten-free
  • 1 tablespoon Worcestershire Sauce Optional for unique flavor
  • 1 lime Fresh Lime Juice Adjust to taste
  • 1 teaspoon Lime Zest Fresh zest preferred
  • 1 tablespoon Dijon Mustard Can substitute with yellow mustard
  • 2 tablespoons Honey Maple syrup works for vegan
  • 1 teaspoon Ground Cumin Coriander can be a substitute
  • 1 teaspoon Paprika Smoked paprika can elevate flavor
  • 1 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 2 tablespoons Vegetable Oil Can use olive oil
Chicken Ingredients
  • 4 pieces Bone-in, Skin-on Chicken Thighs
Cilantro Sauce Ingredients
  • 1 cup Cilantro Can replace with basil
  • 1 pepper Jalapeño (or Serrano) Peppers Adjust quantity based on spice preference
  • 2 scallions Scallions Red onions can be a suitable alternative
  • 1/2 cup Mayonnaise Greek yogurt can be swapped in
  • 1 tablespoon Aji Amarillo or Other Chili Paste Feel free to omit if unavailable

Equipment

  • blender
  • Baking Sheet
  • Wire rack
  • meat thermometer

Method
 

Marinating and Roasting Chicken
  1. In a blender, combine fresh garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil. Blend until smooth, then pour this marinade over chicken thighs in a large bowl or zip-top bag. Allow to marinate for 4 to 24 hours in the refrigerator.
  2. Preheat your oven to 450°F (232°C). Line a baking sheet with aluminum foil and place a wire rack on top. Remove the chicken from the marinade and arrange it skin-side up on the wire rack.
  3. Roast chicken for 30 to 40 minutes, checking for a golden-brown crispy skin and an internal temperature of 165°F (74°C). Let rest for 5-10 minutes.
  4. Prepare the cilantro sauce by blending fresh cilantro, jalapeños, garlic, lime juice, scallions, kosher salt, Dijon mustard, honey, ground cumin, and chili paste until smooth. Add mayonnaise and blend until creamy. Adjust seasoning to taste.
  5. Slice the Pollo a la Brasa and serve with cilantro sauce. Pair with lime wedges and sides like fried yucca, rice, or sweet plantains.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 12gProtein: 36gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gCholesterol: 120mgSodium: 800mgPotassium: 500mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 15mgCalcium: 40mgIron: 2mg

Notes

For enhanced flavor, marinate chicken for a full 24 hours and ensure proper cooking temperature for juicy results.

Tried this recipe?

Let us know how it was!