Peruvian Chicken (Pollo A La Brasa)
Servings: 4 servings
This authentic Peruvian chicken (pollo a la brasa) features chicken thighs marinated in a savory sauce packed full of seasoning then grilled to perfection.
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Ingredients
For The Marinade:
- 3 tablespoons soy sauce low sodium
- 1 tablespoon Worcestershire sauce
- 2 tablespoons lime juice 1 lime
- 1 1/2 teaspoons paprika
- 1 1/2 teaspoons cumin
- 1/2 teaspoon salt to taste
- 1 tablespoon honey or brown sugar
- 1 tablespoon olive oil
- 3 cloves garlic minced
- 1 1/2 pounds boneless skinless chicken thighs about 6
- 1 serving aji verde to serve with chicken
Instructions
- In a medium mixing bowl, combine all ingredients for the marinade. Add chicken thighs, and marinate chicken for 2 hours to overnight in a plastic freezer bag.
- On The Stove: Heat a cast iron pan over medium heat. Add the chicken thighs to the heated pan, spooning the remaining marinade over them. Cook the chicken for 5-7 minutes on each side or until cooked through.
- In The Oven: Preheat oven to 450°F. Line a baking sheet with foil and spray with nonstick spray. Add marinated chicken to the pan, and roast for 25-30 minutes or until internal temperature reaches 165°F.
- On The Grill: Preheat grill to medium high. Brush grills with olive oil. Add the chicken and grill for 6-7 minutes on each side or until internal temperature reaches 165°F.
- Serve with additional lime wedges, cilantro, and aji verde.
Calories: 271kcal | Carbohydrates: 8g | Protein: 35g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 162mg | Sodium: 1240mg | Potassium: 519mg | Fiber: 1g | Sugar: 5g | Vitamin A: 410IU | Vitamin C: 4mg | Calcium: 34mg | Iron: 3mg