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These Pollo a la Brasa Chicken Thighs are so tender and delicious. They have a classic Pollo a la Brasa marinade and they’re paired with my Aji Verde sauce, which is so delicious!
The grill has been my happy place the last few weeks. I decided itโd be a good idea to make some chicken in the flavor profile that is my absolute favorite: pollo a la brasa chicken thighs. This isnโt technically pollo a la brasa because itโs not cooked rotisserie style AND itโs cooked over a gas open fire not wood of any kind. I gotta keep it real, hence the reason why the word โstyleโ 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, youโre 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 itโs really up to you! What does your schedule look like? It might be easier to have it marinate overnight.
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.
What to Serve with Pollo a la Brasa Chicken Thighs
Comfort Food
Yucca Fries
Peruvian Recipes
Peruvian Chicha Morada
Peruvian Recipes
Papa a la Huancaina
Dinner
Lomo Saltado
If you tried thisย Pollo a la Brasa Chicken Thighsย Recipeย or any other recipe on my website, please leave a 🌟ย star ratingย and let me know how it went in the 📝ย commentsย below. Thanks for visiting!
Pollo a la Brasa Chicken Thighs
Equipment
- 1 gas or charcoal grill
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
Instructions
- To a blender, add the soy sauce, red wine vinegar, huacatauy or fresh mint, jalapeรฑo, 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 youโre ready to grill, remove from the fridge and allow to temper for about 30 minutes.
- Meanwhile, preheat your grill for 10 minutes. When youโre 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.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!
Thank you for your recipes, im Peruvian as well and im always searching for recipes. I hope you add more Peruvian recipes soon.
Hi Molly! I have an array Peruvian recipes here:
https://www.acozykitchen.com/category/peruvian
Hope you find something you like! ๐
it was good. i baked 400 for 27 minutes in the oven. thank you.
A Flavor Bomb with the Chicken Thighs and the Peruvian Green Sauce. Awesome Recipes.
Air Fryer @ 375 for 12-15 Minutes then the last 2 min @ 400 for extra Crackle.
This is my go to chicken recipe now. Iโve made it at least 5 times.
Itโs so easy to throw all the ingredients in the blender and marinade the chicken overnight. I like doing this with a whole chicken that I cook in the air fryer, but I bet thighs would be great too.
Awesome recipe! I love it so much. Itโs a hit with guests too. Thank you, thank you!
wow i love hearing this!! xx
This was delicious! So flavorful and easy to make
this makes me so happy!
Hey! If you did this with boneless thighs without a grill would I still roast in the oven 350 for 40 mins? On a sheet pan?
This was the best chicken Iโve. Ever. Had in my entire life. Period. It was so good. My husband and I enjoyed it taco style. We may never recover – everything else Iโve made for dinner has paled in comparison. Iโm so, so grateful and perhaps ruined. Thank you so much for sharing.
wow i love to hear it!
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!
I would do this in an oven (not in a pan). You could roast the chicken on 350 degrees for about 40 minutes.
For the direct grilling, how high should the grill be heated to? Medium?