If you’re looking for a flavorful and easy-to-make dish that’s perfect for any occasion, Pollo a la Brasa is the way to go. This Peruvian chicken recipe is juicy, tender, and bursting with delicious flavors that will leave your taste buds wanting more.
Why You’ll Love This Recipe?
- Great flavors: The marinade for this dish is a perfect blend of garlic, spices, and citrus that infuse the chicken with mouthwatering flavors.
- Quick prep time: With just a few simple steps, you can have this dish marinating and ready to cook in no time.
- Perfect for meal prep: This recipe is versatile and can be enjoyed on its own or paired with your favorite sides for a complete meal.
Ingredient Notes:
- Chicken (thighs or breast, boneless, skinless) Or substitute portobellos!
- Marinade ingredients: garlic, olive oil, lime juice, honey, cumin, paprika, coriander, oregano, salt, soy sauce
- Peruvian Green Sauce (Aji Verde): sour cream or mayo, jalapeño, garlic, cilantro, salt, lime
- Avocado Cucumber Tomato Salad: cucumber, avocados, cherry tomatoes, cilantro, olive oil, salt, lime
Step-by-Step Instructions:
- Mix all marinade ingredients in a bowl.
- Coat the chicken in the marinade and refrigerate for at least 1 hour.
- Preheat the grill and cook the chicken until done.
- Blend all Peruvian Green Sauce ingredients in a food processor.
- Prepare the Avocado Cucumber Tomato Salad by mixing all ingredients in a bowl.
- Serve the chicken with the Peruvian Green Sauce and Avocado Cucumber Tomato Salad.
Helpful Tips:
- Make sure to fully coat the chicken in the marinade for maximum flavor.
- Let the chicken rest for a few minutes after grilling to allow the juices to redistribute.
- You can marinate the chicken overnight for even more flavor.
- For a vegan option, substitute the chicken with portobello mushrooms.
Expert Tips for the Best Results:
- For a smokier flavor, grill the chicken over charcoal.
- Use fresh herbs for a brighter taste in the Peruvian Green Sauce.
- Add a touch of heat with additional jalapeños in the sauce.
Serving Suggestions:
Serve Pollo a la Brasa with a side of fluffy rice, crispy French fries, or a fresh green salad. Pair it with a cold glass of Chicha Morada or a refreshing Pisco Sour for the perfect Peruvian meal.
Storage and Reheating Tips:
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat the chicken in the oven or on the stovetop for best results. The Green Sauce and Avocado Cucumber Tomato Salad are best enjoyed fresh.
Frequently Asked Questions:
- Can I use bone-in chicken for this recipe?
- Yes, bone-in chicken can be used, but adjust the cooking time accordingly.
- How spicy is the Peruvian Green Sauce?
- The spice level can be adjusted by adding more or less jalapeños to suit your taste.
- Can I make the Green Sauce ahead of time?
- Yes, the Green Sauce can be made in advance and stored in the refrigerator for up to a week.
Conclusion:
Give this Pollo a la Brasa recipe a try and experience the delicious flavors of Peruvian cuisine in your own kitchen. Don’t forget to share your feedback and enjoy this dish with friends and family for a memorable meal!
Print
Pollo a la Brasa (Peruvian Chicken Recipe)
- Prep Time: 1 hour
- Cook Time: 15 minutes
- Total Time: 1 hour 15 minutes
- Yield: 4 servings 1x
- Category: Main-course
- Method: Grilling
- Cuisine: Peruvian
Description
Pollo a la Brasa is a flavorful Peruvian chicken recipe marinated in a blend of garlic, cumin, paprika, and more. Serve with a zesty Peruvian green sauce and a refreshing avocado cucumber tomato salad for a delicious meal.
Ingredients
Chicken:
- 1 1/2 –2 pounds chicken (thighs or breast, boneless, skinless)
Marinade:
- 4 garlic cloves- finely minced
- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 teaspoons honey, agave or sugar
- 1 tablespoon cumin
- 2 teaspoons paprika or smoked paprika
- 1 teaspoon coriander
- 1 teaspoon dried oregano or sub thyme or marjoram
- 1 1/2 teaspoon kosher salt
- 1 teaspoon soy sauce (optional)
Peruvian Green Sauce (Aji Verde):
- 1/2 cup sour cream or mayo
- 1/2 jalapeño
- 1 garlic clove
- 1 cup chopped cilantro
- 1/4 teaspoon kosher salt
- a squeeze of lime
Avocado Cucumber Tomato Salad:
- 2 cups diced or sliced cucumber
- 1–2 ripe avocados, diced
- 1 cup cherry tomatoes
- cilantro leaves for garnishing
- olive oil for drizzling
- kosher salt
- squeeze of lime
Instructions
- Prepare Marinade: In a bowl, mix garlic, olive oil, lime juice, honey, cumin, paprika, coriander, oregano, salt, and soy sauce. Marinate chicken for at least 1 hour.
- Make Peruvian Green Sauce: Blend sour cream, jalapeño, garlic, cilantro, salt, and lime until smooth.
- Prepare Avocado Cucumber Tomato Salad: Combine cucumber, avocado, tomatoes, and cilantro. Drizzle with olive oil, salt, and lime juice.
- Cook Chicken: Grill chicken until cooked through, about 6-8 minutes per side. Serve with green sauce and salad.
Notes
- You can use portobellos as a chicken substitute for a vegetarian option.
- Adjust jalapeño amount in green sauce for desired spiciness level.
Nutrition
- Serving Size: 1 serving
- Calories: 400 kcal
- Sugar: 5 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 5 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 6 g
- Protein: 35 g
- Cholesterol: 100 mg