Name: Pollo a la Brasa: Juicy Roasted Chicken with Zesty Sauce
Prep time: 30 min
Cook time: 40 min
Total time: 1510 min
Ingredients: 4 cloves garlic (essential for flavor); 1/2 cup soy sauce (provides umami); 2 tablespoons Worcestershire sauce (adds complexity); 1 juiced lime (fresh lime juice & zest); 2 tablespoons Dijon mustard (contributes tang); 2 tablespoons honey (balances flavors); 1 teaspoon ground cumin (essential Peruvian spice); 1 teaspoon paprika (introduces mild smokiness); 1 teaspoon kosher salt (basic seasoning); 1 teaspoon black pepper (basic seasoning); 2 tablespoons vegetable oil (helps marinade adhere); 4 pieces bone-in, skin-on chicken thighs (preferred for juiciness); 1 cup cilantro leaves (main ingredient); 1 pepper jalapeño or Serrano (provides heat); 1 clove additional garlic (enhances flavor); 2 pieces scallions (adds sweetness); 1 cup mayonnaise (creates creamy texture); 1 tablespoon aji amarillo or chili paste (adds spiciness)

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As I rummaged through my spice cabinet one evening, the vibrant aroma of roasted chicken wafted in from the kitchen, reminding me of my travels through Peru. It was in that bustling market I first tasted Pollo a la Brasa, a beloved dish that embodies warmth and comfort with every bite. This simplified version of Pollo a la Brasa features tender chicken thighs marinated in a flavorful medley of garlic, soy sauce, and zesty lime juice, making it not only easy to prepare but also a fantastic weeknight dinner option. Plus, with the added bonus of a tangy green sauce made from fresh cilantro and chili, it’s sure to impress. Are you ready to elevate your dinner game with this delightful dish?

Why is Pollo a la Brasa special?

Exceptional Flavor: Each bite of this roasted chicken bursts with marinated goodness, featuring a zesty blend of garlic, lime, and spices.
Easy Preparation: With just chicken thighs and a few pantry staples, you can whip up a delicious dinner in no time.
Authentic Experience: This dish captures the essence of Peruvian culture, bringing the flavors of the Andes right to your table.
Versatile Serving Options: Pair it with fried yuca, rice, or sweet plantains for an authentic feast that your family will love.
Crowd-Pleasing Appeal: The crispy skin and juicy meat combined with the tangy green sauce make it a guaranteed hit for any gathering!
Ready to dive into this culinary adventure? Don’t forget to check out our tips for storing leftovers to keep the flavors alive!

Pollo a la Brasa Ingredients

• Here’s everything you need to create the most flavorful Pollo a la Brasa!

For the Chicken

Garlic cloves – Essential for flavor; enhances the marinade’s depth.
Soy sauce – Provides umami and saltiness that tenderizes the chicken.
Worcestershire sauce – Adds complexity with a savory, tangy element.
Fresh lime juice & zest – Imparts brightness and acidity; use juice of about 1 lime.
Dijon mustard – Contributes tang and creaminess to the marinade.
Honey – Balances the flavors with subtle sweetness; can be replaced with maple syrup.
Ground cumin – Adds warmth and depth; essential in Peruvian cooking.
Paprika – Introduces mild smokiness and color.
Kosher salt & black pepper – Basic seasoning for enhancing flavor.
Vegetable oil – Helps the marinade adhere to the chicken and aids in cooking.
Bone-in, skin-on chicken thighs – Preferred for juiciness and flavor; can substitute with other chicken parts or boneless thighs (adjust cooking time).

For the Sauce

Cilantro leaves and tender stems – Main ingredient for freshness; must substitute with basil if cilantro is undesirable.
Jalapeño or Serrano peppers – Provide heat; adjust quantity to taste.
Additional garlic – Enhances flavor in the sauce.
Scallions – Adds sweetness and mild onion flavor.
Mayonnaise – Creates a creamy texture in the sauce; can replace with Greek yogurt or omit for a lighter version.
Aji amarillo or chili paste – Adds spiciness and depth; optional if unavailable.

Step‑by‑Step Instructions for Pollo a la Brasa

Step 1: Marinate the Chicken
In a blender, combine 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. Place your chicken thighs in a large sealable plastic bag and pour the marinade over them, ensuring they are well coated. Seal the bag, pressing out as much air as possible, and refrigerate for 4 to 24 hours for the best flavor infusion.

Step 2: Prepare for Roasting
Preheat your oven to 450°F (232°C) to ensure a crispy skin on the Pollo a la Brasa. Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top. Take the marinated chicken out of the fridge and arrange the thighs skin-side up on the rack. Drizzle each piece lightly with additional marinade for extra flavor before placing the baking sheet in the oven.

Step 3: Roast the Chicken
Cook the chicken thighs in the preheated oven for 30 to 40 minutes. Keep an eye on them as they roast; you’re looking for the skin to achieve a deep golden-brown color. Use an instant-read thermometer to check that the internal temperature of the chicken reaches 165°F (74°C) for safe consumption. After roasting, tent the chicken loosely with foil and let it rest for 5 minutes to retain its juices.

Step 4: Make the Green Sauce
While the chicken is resting, prepare the zesty green sauce. In a blender, add fresh cilantro leaves, jalapeño or Serrano peppers, additional garlic, lime juice, chopped scallions, salt, Dijon mustard, honey, and optional chili paste for an extra kick. Blend until smooth, then mix in mayonnaise until just combined. Taste and adjust seasoning with more salt or lime juice if needed.

Step 5: Serve
Once your Pollo a la Brasa has rested, it’s time to serve! Plate the succulent chicken thighs alongside a generous portion of the vibrant green sauce. Optionally, garnish with lime wedges for added freshness. This dish pairs beautifully with your favorite sides like fried yuca or sweet plantains, making for a delightful meal that brings the flavors of Peru to your table.

Storage Tips for Pollo a la Brasa

Fridge: Store leftover Pollo a la Brasa in an airtight container for up to 3 days. This preserves moisture and flavor, ensuring a tasty meal even after a day or two.

Freezer: For longer storage, freeze the chicken in a freezer-safe bag or container for up to 3 months. To enjoy later, thaw in the fridge overnight before reheating.

Reheating: Reheat the chicken in the oven at 350°F (175°C) for about 15-20 minutes until warmed through, ensuring it retains its juicy texture and flavor.

Green Sauce: Keep the zesty green sauce in a separate airtight container in the fridge for up to 1 week. Stir well before using, as the ingredients may separate over time.

What to Serve with Pollo a la Brasa

Elevate your dining experience with these delightful pairings that complement the rich flavors of this Peruvian chicken dish.

Fried Yuca: This crispy, golden side provides a delightful contrast, adding a unique texture that perfectly balances the tender chicken and zesty sauce.
Arroz Verde (Green Rice): Infused with cilantro and lime, this vibrantly colored rice absorbs the flavors of the dish, creating a harmonious, herbaceous complement.
Sweet Plantains: Their natural sweetness contrasts the savory elements of the chicken, adding a comforting sweetness that will leave your taste buds dancing with joy.
Corn Salad: Fresh corn tossed with lime and cilantro brings a bright, refreshing crunch, offering a burst of flavor that lightens the meal.
Grilled Vegetables: A medley of bell peppers, zucchini, and red onions adds a smoky char and enhances the meal with vibrant colors and textures.
Beer or Pisco Sour: A crisp, refreshing beer or a tangy Pisco Sour enhances the flavors of Pollo a la Brasa, making for a festive dining atmosphere.
Chimichurri: This fragrant herb sauce adds an extra layer of flavor, infusing each bite with brightness while echoing the dish’s Peruvian roots.
Mango Salsa: A fruity salsa with a hint of heat adds a tropical twist, offering vibrant flavors that beautifully accentuate the marinated chicken.

Enjoy crafting the perfect plate as you savor the delicious journey of flavors and textures!

Tips for the Best Pollo a la Brasa

Marinate Long: Allowing the chicken to sit in the marinade for at least 24 hours will intensify the flavors significantly, making your Pollo a la Brasa truly succulent.
Use Bone-In Thighs: Opt for bone-in, skin-on chicken thighs. They provide more flavor and juiciness compared to boneless options, ensuring a memorable meal.
Check Temperature: Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 165°F. This prevents overcooking and dryness.
Broil for Extra Crispiness: If desired, broil the chicken for the last 2-3 minutes of cooking. This adds an extra crispy texture to the skin while enhancing the delicious flavor profile.
Blender for Sauces: Use a high-powered blender for your green sauce to ensure a smooth and creamy texture. Adjust heat by varying the amount of jalapeño or Serrano peppers to taste.

Pollo a la Brasa Variations & Substitutions

Feel free to get creative with this recipe, making it your own while enjoying the delightful flavors of Pollo a la Brasa!

Chicken Legs: Swap chicken thighs for legs or even a half-cut chicken, adjusting cooking time as necessary for juiciness.
Boneless Thighs: Use boneless, skinless thighs for an easier prep, just remember to reduce the cooking time by about 10-15 minutes.
Heat Level: Substitute jalapeño with your favorite chili for a milder or spicier version. Adjust according to your preference and mood!
Fresh Herb Swap: If cilantro isn’t your thing, opt for fresh basil in the sauce to bring a different, yet equally delightful flavor.
No Mayonnaise: For a lighter touch, replace mayonnaise with Greek yogurt for that creamy texture without the heaviness.
Honey Alternatives: If you’re avoiding honey, maple syrup works beautifully to maintain that sweet balance in the marinade.
Smoky Paprika: Experiment with smoked paprika instead of regular for an even more robust flavor that adds an extra layer of depth.
Zest Variations: Add lemon zest along with lime for a citrusy twist that brightens the dish and adds a fresh aroma.

Don’t forget to explore our tips for storing leftover chicken to ensure none of that deliciousness goes to waste!

Make Ahead Options

Pollo a la Brasa is perfectly suited for meal prep, making weeknight dinners a breeze! You can marinate the chicken thighs up to 24 hours in advance for deeper flavor; simply blend the marinade ingredients and coat the chicken, then refrigerate in a sealable bag. The vibrant green sauce can also be prepared 1-2 days ahead; just blend the ingredients and store it in an airtight container in the fridge, allowing the flavors to meld. When it’s time to serve, roast the marinated chicken as directed and enjoy perfectly juicy Pollo a la Brasa that’s just as delicious as if you made it from scratch that day!

Pollo a la Brasa Recipe FAQs

What’s the best way to choose ripe ingredients for this recipe?
Absolutely! Selecting ripe ingredients is key to a flavorful dish. When choosing garlic, look for firm cloves without dark spots or softness. For lime, select ones that are slightly firm yet give a little under pressure, indicating juiciness. Fresh herbs like cilantro should look vibrant and green, while peppers should be smooth without wrinkles or blemishes to ensure they pack a punch of flavor.

How should I store leftovers from Pollo a la Brasa?
After enjoying your Pollo a la Brasa, store any leftovers in an airtight container in the fridge. They will stay fresh for up to 3 days. Make sure to let the chicken cool completely before sealing it to prevent condensation, which can lead to sogginess. I sometimes place a paper towel inside the container to absorb excess moisture – it really helps keep the chicken juicy!

Can I freeze Pollo a la Brasa for later?
Absolutely! If you want to store it for longer, you can freeze the chicken. Place it in a freezer-safe bag or container, ensuring it’s well-sealed to reduce freezer burn. It can be stored for up to 3 months. When you’re ready to enjoy it again, thaw the chicken overnight in the fridge before reheating. I’ve found that reheating in the oven at 350°F (175°C) for about 15-20 minutes keeps it nice and juicy.

What should I do if the chicken skin isn’t crispy after roasting?
If your chicken skin isn’t crispy, don’t worry! You can pop it under the broiler for the last 2-3 minutes of cooking. Just keep an eye on it to prevent burning. Alternatively, make sure your oven is fully preheated, and try not to overcrowd the baking sheet. This allows the hot air to circulate around each piece, giving you that beautifully crispy skin you’re looking for.

Are there any dietary considerations I should be aware of with this recipe?
Very! This Pollo a la Brasa is naturally gluten-free and dairy-free, making it a great option for those with dietary restrictions. However, if you’re preparing this dish for someone with allergies, be sure to check that the soy sauce and Worcestershire sauce are allergy-friendly. You can easily substitute with gluten-free soy sauce. As always, it’s best to double-check labels for specific dietary needs.

What’s the best way to make the green sauce for Pollo a la Brasa?
To achieve the best flavor in your green sauce, blend all your ingredients until smooth, ensuring the cilantro and peppers are fully incorporated. If you prefer a milder sauce, start with just one jalapeño and taste before adding more. For an extra kick, you can use a dash of aji amarillo or chili paste. Keep the sauce in the fridge for up to a week for maximum freshness!