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Pollo a la Brasa

Savory Pollo a la Brasa with Zesty Green Sauce Delight

Discover the irresistible flavors of Pollo a la Brasa, a succulent Peruvian roasted chicken dish with a zesty green sauce.
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Prep Time 15 minutes
Cook Time 40 minutes
Marination Time 1 day
Total Time 1 day 15 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Peruvian
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Marinade
  • 6 cloves Garlic Provides aromatic depth; fresh is best.
  • 1/2 cup Soy Sauce Adds savory umami; substitute with tamari for gluten-free.
  • 1 tablespoon Worcestershire Sauce Enhances flavor complexity; optional but recommended.
  • 1/4 cup Lime Juice Provides acidity; fresh lime is recommended.
  • 1 tablespoon Dijon Mustard Adds tangy flavor; can be replaced with yellow mustard.
  • 2 tablespoons Honey Balances acidity with sweetness; maple syrup works as a vegan alternative.
  • 1 teaspoon Ground Cumin Imparts earthy depth.
  • 1 teaspoon Paprika Essential for authentic flavor.
  • 1 teaspoon Kosher Salt Essential for seasoning; adjust according to dietary needs.
  • 1 teaspoon Black Pepper Adds mild heat; freshly ground is preferable.
  • 2 tablespoons Vegetable Oil Essential for roasting; can substitute with olive oil.
For the Chicken
  • 4 pieces Chicken Thighs (bone-in, skin-on) Juicier and more flavorful than breast.
For the Green Sauce
  • 1 cup Fresh Cilantro Key herb for green sauce; basil can be a substitute.
  • 1 medium Jalapeño or Serrano Peppers Adjust quantity to match heat preference.
  • 2 stalks Scallions Provides brightness and mild onion flavor.
  • 1/2 cup Mayonnaise Adds creaminess; substitute with Greek yogurt or vegan mayo.
  • 1 tablespoon Aji Amarillo Paste Optional for unique Peruvian flavor.

Equipment

  • blender
  • Baking sheet
  • wire rack
  • instant-read thermometer
  • resealable bag

Method
 

Marinating and Roasting
  1. In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice and zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil to create a vibrant marinade. Place chicken thighs in a resealable bag, pour the marinade over, ensure it's well-coated, seal the bag, and refrigerate for at least 4 hours or preferably 24 hours.
  2. Preheat your oven to 450°F (232°C). Prepare a baking sheet by placing a wire rack on top.
  3. Remove marinated chicken from the refrigerator and arrange it on the wire rack skin-side up. Roast in the preheated oven for 30 to 40 minutes until golden-brown and the internal temperature reaches 165°F (74°C).
Making the Green Sauce
  1. While chicken roasts, blend cilantro, jalapeños, garlic, scallions, lime juice, kosher salt, Dijon mustard, aji amarillo paste, honey, and ground cumin. Fold in mayonnaise until smooth, adjusting consistency with water if necessary.
Serving
  1. Allow the chicken to rest for about 5 minutes, then slice or serve whole with the zesty green sauce and lime wedges.

Nutrition

Serving: 1servingCalories: 400kcalCarbohydrates: 10gProtein: 30gFat: 25gSaturated Fat: 5gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 100mgSodium: 800mgPotassium: 600mgFiber: 1gSugar: 4gVitamin A: 500IUVitamin C: 20mgCalcium: 20mgIron: 2mg

Notes

For extra crispy skin, briefly broil the chicken during the last few minutes of roasting. Ensure uniform chicken sizes for even cooking.

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