Pollo a la brasa is a delicious Peruvian style roasted chicken. The chicken is marinaded using honey, cumin, and garlic, then grilled or baked until lightly crispy. Oh and did I mention the spicy cilantro honey sauce…enjoy.
Pollo A La Brasa (Peruvian-Style Roasted Chicken)
Ingredients
For Chicken:
- 8 bone in skin on chicken thighs or mixed pieces
- 6 medium garlic cloves peeled
- 1/3 cup soy sauce
- 1 Tbsp Worcestershire
- 2 Tbsp fresh lime juice
- 1 tsp fresh grated lime Zest
- 2 tsp Dijon Mustard
- 2 tsp honey
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp Kosher Salt
- 1 tsp cracked black pepper
- 1 Tbsp vegetable oil
For Sauce:
- 1 packed cup cilantro leaves and stems
- 1-2 Serrano peppers or jalapeños peppers (ribs and seeds removed) depending on your heat preference
- 1/2 cup mayonnaise
- 1 garlic clove chopped
- 3 scallions chopped
- 2 Tbsp lime juice and lime wedges for garnish
- 3/4 tsp Kosher Salt
- 1 tsp Dijon Mustard
- 1/2 Tbsp Aji Amarillo or other chili paste
- 1 tsp honey
- 1/2 tsp ground cumin
Directions
- Blend garlic, soy sauce, Worcestershire sauce, lime juice, lime Zest, Dijon Mustard, honey, cumin, salt, pepper and oil.
- Place chicken in plastic zipper bag and pour Marinade over chicken.
- Rub it in well and let marinate at least 4 hours or up to overnight.
- Preheat oven to 450° F.
- Line a baking sheet with aluminum foil and place a wire rack on top.
- Lay chicken on wire rack and pour excess marinade onto chicken.
- Bake for 30-40 minutes until skin is golden and internal temp is 165°F. Let rest for a few minutes after baking.
- While chicken is roasting make the sauce by blending together sauce ingredients.
- Give it a taste and adjust flavor if needed.
- Serve chicken with lime wedges…