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Pollo A La Brasa (Peruvian-Style Roasted Chicken)

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.
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Prep Time 4 hours
Cook Time 40 minutes
Servings: 4
Course: Lunch, Main Course
Cuisine: Peruvian
Ingredients Method Video

Ingredients
  

For Chicken:
  • 8 bone in skin on chicken thighs or mixed pieces
  • 6 medium garlic cloves peeled
  • ⅓ 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
  • ½ cup mayonnaise
  • 1 garlic clove chopped
  • 3 scallions chopped
  • 2 Tbsp lime juice and lime wedges for garnish
  • ¾ tsp Kosher Salt
  • 1 tsp Dijon Mustard
  • ½ Tbsp Aji Amarillo or other chili paste
  • 1 tsp honey
  • ½ tsp ground cumin

Method
 

  1. Blend garlic, soy sauce, Worcestershire sauce, lime juice, lime Zest, Dijon Mustard, honey, cumin, salt, pepper and oil.
  2. Place chicken in plastic zipper bag and pour Marinade over chicken.
  3. Rub it in well and let marinate at least 4 hours or up to overnight.
  4. Preheat oven to 450° F.
  5. Line a baking sheet with aluminum foil and place a wire rack on top.
  6. Lay chicken on wire rack and pour excess marinade onto chicken.
  7. Bake for 30-40 minutes until skin is golden and internal temp is 165°F. Let rest for a few minutes after baking.
  8. While chicken is roasting make the sauce by blending together sauce ingredients.
  9. Give it a taste and adjust flavor if needed.
    10. Serve chicken with lime wedges.

Video