Pollo a la Brasa Chicken Thighs
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.
Servings: 6
Cost: $16
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, 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.
Nutrition
Serving: 6g | Calories: 200kcal | Carbohydrates: 4g | Protein: 29g | Fat: 4g | Saturated Fat: 9g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 99g | Trans Fat: 9g | Cholesterol: 59mg | Sodium: 39mg | Potassium: 59mg | Fiber: 2g
