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
- 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
- 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.
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!