Pollo a la Brasa (Oven Roasted Peruvian Chicken)
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.
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