Pollo a la Brasa (Oven Roasted Peruvian Chicken)

Name: Pollo a la Brasa (Oven Roasted Peruvian Chicken)
Total time: 45 min
Cuisine: Peruvian
Ingredients: 6 garlic cloves, finely minced; 3 tbsp aji amarillo paste; 1 1/3 cup soy sauce; 2 tbsp fresh lime juice (about 1 lime); 1 tsp lime zest; 2 tsp honey; 2 tsp ground cumin; 2 tsp paprika; 2 tsp cayenne powder; 2 tsp chicken bouillon powder; to taste Salt; 0.5 tsp black pepper; 1 tbsp avocado oil; 8 bone-in, skin-on chicken thighs (about 3 lbs); 1 cup packed cup cilantro (leaves & tender stems); 2 jalapeños seeds/ribs removed if you don't want it that spicy; 1 garlic clove, chopped; 1 bunch scallions, chopped; 2 tbsp lime juice (plus more to taste); to taste salt; 1 tsp honey; 0.5 cup mayo; 0.25 cup yogurt or sour cream; potatoes; salad

45m

Serves 1

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Pollo a la Brasa (Oven Roasted Peruvian Chicken)

tiktok.com

45m

Serves 1

Directions

1Mix all marinade ingredients (garlic, aji amarillo paste, soy sauce, lime juice, lime zest, honey, cumin, paprika, cayenne powder, chicken bouillon powder, salt, black pepper, avocado oil) together.
2Add the bone-in, skin-on chicken thighs to the marinade, ensuring every piece is coated.
3Marinate the chicken for approximately 24 hours, or at least 1 hour.
4While the chicken is marinating, prepare the Aji Verde sauce by cutting up herbs (cilantro, scallions) and chopping garlic.
5Combine cilantro, jalapeños, chopped garlic, scallions, lime juice, salt, honey, mayo, and yogurt or sour cream in a blender.
6Blend the Aji Verde sauce until it is slightly chunky.
7Pour the Aji Verde sauce into a bowl and refrigerate until ready to use.
8Once the chicken is done marinating, place it in an oven preheated to 400 degrees Fahrenheit.
9Cook the chicken for approximately 45 minutes.
10In the last 5 minutes of cooking, baste the chicken with a mixture of extra marinade and honey.
11Serve the chicken with the Aji Verde sauce, potatoes, and salad.

Ingredients

6 garlic cloves, finely minced
3 tbsp aji amarillo paste
1 1/3 cup soy sauce
2 tbsp fresh lime juice (about 1 lime)
1 tsp lime zest
2 tsp honey
2 tsp ground cumin
2 tsp paprika
2 tsp cayenne powder
2 tsp chicken bouillon powder
to taste Salt
0.5 tsp black pepper
1 tbsp avocado oil
8 bone-in, skin-on chicken thighs (about 3 lbs)
1 cup packed cup cilantro (leaves & tender stems)
2 jalapeños seeds/ribs removed if you don't want it that spicy
1 garlic clove, chopped
1 bunch scallions, chopped
2 tbsp lime juice (plus more to taste)
to taste salt
1 tsp honey
0.5 cup mayo
0.25 cup yogurt or sour cream
potatoes
salad

Equipment

blenderbowloven

Tips

Marinate chicken until you lose patience (around 24 hours for best flavor, but 1 hour is acceptable).
For the Aji Verde sauce, remove seeds and ribs from jalapeños if you prefer less spice.
Baste the chicken with a honey and marinade mixture during the last 5 minutes of cooking for a nice sheen and char.

Pollo a la Brasa (Oven Roasted Peruvian Chicken)

Pollo a la Brasa (Oven Roasted Peruvian Chicken)

Directions

Ingredients

Equipment

Tips

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