Pollo a la Brasa Chicken Thighs

Dinner, Summer

Pollo a la Brasa-Style Grilled Chicken Thighs

The grill has been my happy place the last few weeks. I decided it’d be a good idea to make some chicken in the flavor profile that is my absolute favorite: pollo a la brasa chicken thighs. This isn’t technically pollo a la brasa because it’s not cooked rotisserie style AND it’s cooked over a gas open fire not wood of any kind. I gotta keep it real, hence the reason why the word “style” is important.

Regardless these Pollo a la Brasa Chicken Thighs are SO good. It is so flavorful and juicy and delicious. Thighs are already on the juicier side but when you marinate them in this combination of ingredients, you’re met with a chicken that is spicy (not too spicy!), a little ginger-y and absolutely delicious.

I marinated these overnight once and then the next time I made them, they only marinated for about 2 hours. Both times were bomb! So it’s really up to you! What does your schedule look like? It might be easier to have it marinate overnight.

I made an IGTV video, showing step-by-step how to make these thighs!

What is Pollo a la Brasa?

Pollo a la brasa is a Peruvian-style rotisserie chicken that’s typically cooked over fire-wood. The marinade is incredibly important. It has soy sauce, aji amarillo and lots of other spices like cumin and coriander to really give it an incredible flavor.

Pollo a la Brasa Chicken Thighs

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Pollo a la Brasa-Style Grilled Chicken Thighs marinated in a combination of soy sauce, ginger, pepper, and spices. This Peruvian favorite is adapted for your home grill. 
Prep Time: 15 minutes
Cook Time: 20 minutes
1 hour 30 minutes
Total Time: 35 minutes
Serving Size: 6
Calories: 200kcal

Ingredients

  • 1/4 cup soy sauce
  • 2 tablespoons red wine vinegar
  • 1 tablespoon huacatauy or 1 tablespoon fresh mint
  • 1 freshno chile, jalapeno or aji amarillo
  • 1-inch knob peeled ginger, finely grated
  • 6 whole garlic cloves, peeled
  • 1 tablespoon ground cumin
  • 2 teaspoons ground smoked paprika
  • 1 1/2 teaspoons kosher salt
  • 1 teaspoon freshly cracked black pepper
  • 2 1/2 pounds bone-in chicken thighs

Directions

  • To a blender, add the soy sauce, red wine vinegar, huacatauy or fresh mint, jalapeño, ginger, garlic cloves, cumin, paprika, salt and freshly ground cracked pepper. Blend until very smooth, about 1 minute. 
  • To a large bowl, add the bone-in chicken thighs. And then pour in the soy sauce mixture. Cover the bowl and transfer to the fridge to marinate for at least 2 hours or up to overnight. When you’re ready to grill, remove from the fridge and allow to temper for about 30 minutes. 
  • Meanwhile, preheat your grill for 10 minutes. When you’re ready, brush the grill with neutral oil. To the direct heat, place the chicken, skin side down and cover, cooking for about 5 to 7 minutes, checking on it at the 7 minute mark. Flip if needed, and cook on the opposite side for 2 minutes. 
  • Remove from direct heat and place on a part of the grill that is indirect heat; cook for an additional 15 to 20 minutes, until a thermometer inserted into the thickest part of the thigh reads 165F. Remove from the grill and garnish with cilantro or green onions. 
CourseDinner
CuisineAmerican, Peruvian
Keywordchicken, grilling, Peruvian food, pollo a la brasa, pollo a la brasa near me, summer recipes
Nutrition Facts
Pollo a la Brasa Chicken Thighs
Amount Per Serving (6 g)
Calories 200 Calories from Fat 36
% Daily Value*
Fat 4g6%
Saturated Fat 9g56%
Trans Fat 9g
Polyunsaturated Fat 9g
Monounsaturated Fat 99g
Cholesterol 59mg20%
Sodium 39mg2%
Potassium 59mg2%
Carbohydrates 4g1%
Fiber 2g8%
Protein 29g58%
* Percent Daily Values are based on a 2000 calorie diet.
Did you make this recipe?Tag @acozykitchen on Instagram and hashtag it #acozykitchen

Are you looking for another pollo a la brasa recipe, right this way. This is a whole chicken made pollo a la brasa style but in the oven! 

If you’ve ever been to a Peruvian restaurant, specifically a Pollo a La Brasa restaurant, you know that they always serve it with Aji Verde. This recipe is definitely an American adaptation, using ingredients we can find here. But it’s still a winner!

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5 Comments

Leave a Reply

  • Reply Taryn July 6, 2019 at 6:20 pm

    For the direct grilling, how high should the grill be heated to? Medium?

  • Reply maude August 6, 2019 at 3:25 am

    This loks delish!! How would you do this on a griddle pan? I’m not sure how to go about the indirect heat part. Thank you!

    • Reply Adrianna Adarme August 6, 2019 at 7:10 pm

      I would do this in an oven (not in a pan). You could roast the chicken on 350 degrees for about 40 minutes.

  • Reply Gegrillte Hähnchenschenkel nach Pollo a la Brasa-Art – Rezepte September 24, 2019 at 5:36 am

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