Name: Savory Pollo a la Brasa: Your Easy Guide to Peruvian Bliss
Prep time: 15 min
Cook time: 40 min
Total time: 295 min
Ingredients: 6 cloves Garlic (Fresh garlic is best for maximum taste.); 1/2 cup Soy Sauce (Use gluten-free tamari if needed.); 2 tablespoons Worcestershire Sauce (Can be omitted for simplicity.); 1/4 cup Lime Juice (Freshly squeezed lime elevates the flavor profile.); 1 tablespoon Lime Zest (Zesting prevents bitterness from the pith.); 2 tablespoons Dijon Mustard (You can substitute with yellow mustard if desired.); 2 tablespoons Honey (Maple syrup can be a vegan alternative.); 1 teaspoon Ground Cumin (Ground coriander can be used for a different flavor.); 2 teaspoons Paprika (Smoked paprika will give a richer taste.); 1 teaspoon Kosher Salt (Adjust to your preference.); 1/2 teaspoon Black Pepper (Adjust to your preference.); 1/4 cup Vegetable Oil (Olive oil can offer a healthier option.); 4 pieces Bone-in, Skin-on Chicken Thighs (Thighs provide more flavor than breasts.); 1 cup Cilantro (Substitute with basil if you’re not a fan.); 1 whole Jalapeño or Serrano Peppers (Tailor the quantity to your heat tolerance.); 1 clove Additional Garlic (Always more garlic is a good idea!); 2 tablespoons Scallions (Regular onions can work too.); 1/2 cup Mayonnaise (Substitute with Greek yogurt or sour cream for a lighter take.); 2 tablespoons Aji Amarillo Paste (Can be omitted or replaced with any preferred chili paste.)

The tantalizing aroma of marinated chicken sizzling in the oven transports me to the vibrant streets of Peru. As I prepare to make Easy Pollo a la Brasa, I feel a rush of anticipation for the golden, crispy skin and juicy, flavorful meat that await. This Peruvian-style roasted chicken is not only a showstopper for any weeknight dinner but also incredibly easy to whip up. With minimal prep time and the bonus of being gluten-free when using tamari instead of soy sauce, it’s perfect for anyone looking to skip the fast food routine. Paired with a zesty green sauce that packs a delightful punch, this dish brings authentic South American flavors right to your kitchen. Are you ready to transform your next meal into a culinary adventure?

Why is Pollo a la Brasa irresistible?

Flavor Explosion: The zesty marinade infuses deep, savory flavors into the chicken, making every bite a culinary delight.

Easy Preparation: With just a few simple steps, you can have a stunning roasted chicken ready to impress your family and friends.

Family-Friendly: Kids and adults alike will love the crispy skin and juicy meat, ensuring there’s never a dull moment at dinner.

Vibrant Sauce: The herbaceous green sauce adds an exciting kick, elevating the dish to a new level of deliciousness.

Versatile Pairings: It pairs well with sides like fried yuca or sweet plantains, making it a perfect choice for any occasion.

This Pollo a la Brasa recipe invites you to revolutionize your weeknight dinners with an unforgettable flavor experience!

Pollo a la Brasa Ingredients

For the Marinade

Garlic – Adds deep flavor; fresh garlic is best for maximum taste.
Soy Sauce – Provides umami and saltiness; use gluten-free tamari if needed.
Worcestershire Sauce – Enhances richness and depth; can be omitted for simplicity.
Lime Juice – Adds brightness; freshly squeezed lime elevates the flavor profile.
Lime Zest – Intensifies lime flavor; zesting prevents bitterness from the pith.
Dijon Mustard – Offers tang and depth; you can substitute with yellow mustard if desired.
Honey – Balances flavors with sweetness; maple syrup can be a vegan alternative.
Ground Cumin – Adds warmth; ground coriander can be used for a different flavor.
Paprika – Boosts color and sweetness; smoked paprika will give a richer taste.
Kosher Salt and Black Pepper – Essential for seasoning; adjust to your preference.
Vegetable Oil – Aids in roasting; olive oil can offer a healthier option.
Bone-in, Skin-on Chicken Thighs – The juicy main protein; thighs provide more flavor than breasts.

For the Sauce

Cilantro – The herb hero; substitute with basil if you’re not a fan.
Jalapeño or Serrano Peppers – Adds spice; tailor the quantity to your heat tolerance.
Additional Garlic Clove – Boosts flavor; always more garlic is a good idea!
Scallions – Adds a mild onion flavor; regular onions can work too.
Mayonnaise – Creates a creamy base; substitute with Greek yogurt or sour cream for a lighter take.
Aji Amarillo Paste – Imparts authentic heat; can be omitted or replaced with any preferred chili paste.

Step‑by‑Step Instructions for Easy Pollo a la Brasa

Step 1: Marinate Chicken
In a blender, combine garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, Dijon mustard, honey, ground cumin, paprika, kosher salt, black pepper, and vegetable oil. Blend until smooth, creating a zesty marinade. Place the bone-in, skin-on chicken thighs in a large sealable bag, pour the marinade over, seal, and refrigerate for 4 to 24 hours, flipping occasionally to ensure thorough flavor absorption.

Step 2: Prepare Oven
Preheat your oven to 450ºF (232ºC). While the oven heats, line a baking sheet with aluminum foil for easy cleanup and place a wire rack on top. This setup allows hot air to circulate around the chicken, ensuring an evenly roasted Pollo a la Brasa with crispy skin, essential for this delightful dish.

Step 3: Roast Chicken
After marinating, remove the chicken from the fridge and take it out of the marinade, letting excess marinade drip off. Arrange the chicken thighs skin side up on the wire rack. Roast in the preheated oven for about 30 to 40 minutes, or until the skin is golden brown and crispy, and the internal temperature reaches 165ºF (74ºC). Let the chicken rest for 5 minutes before serving.

Step 4: Make the Sauce
In a blender, add fresh cilantro, jalapeño or serrano peppers, an extra garlic clove, lime juice, scallions, salt, Dijon mustard, aji amarillo paste, honey, and ground cumin. Blend until smooth and creamy. Then, mix in mayonnaise, adjusting seasonings to your liking. This vibrant sauce adds a delightful kick to your Pollo a la Brasa.

Step 5: Serve
Plate the succulent Pollo a la Brasa elegantly, placing the zesty green sauce on the side for dipping. Garnish with lime wedges for a pop of color and extra flavor. This delicious dish pairs beautifully with fried yuca or sweet plantains, making for a fabulous and satisfying meal that brings a taste of Peru to your table.

How to Store and Freeze Pollo a la Brasa

Fridge: Store leftover Pollo a la Brasa in an airtight container for up to 3 days. Reheat in the oven at 350°F until heated through to maintain crispiness.

Freezer: For longer storage, freeze the marinated chicken before cooking or leftovers for up to 3 months. Thaw in the refrigerator overnight before roasting.

Sauce Storage: Keep the zesty green sauce in a sealed container in the fridge for up to 5 days. It can also be frozen for up to 2 months; however, expect a change in texture upon thawing.

Reheating: To reheat frozen chicken, bake at 375°F until warmed throughout, about 20-30 minutes, ensuring a delicious Pollo a la Brasa experience!

Make Ahead Options

These Pollo a la Brasa are perfect for meal prep enthusiasts! You can marinate the chicken up to 24 hours in advance, allowing the flavors to deeply infuse the meat, ensuring it’s just as delicious when cooked. Place the chicken in a sealable bag with the marinade for optimal flavor absorption and refrigeration. Additionally, the vibrant green sauce can be prepared up to 3 days ahead and stored in an airtight container in the fridge to maintain its freshness. When you’re ready to serve, simply roast the marinated chicken as instructed and prepare the sauce by blending it again briefly if it has separated. You’ll have a mouthwatering meal with minimal last-minute effort!

Expert Tips for Pollo a la Brasa

Marination Mastery: The longer you marinate the chicken, the deeper the flavors become. Aim for at least 8 hours, ideally overnight, for a sensational taste.
Temperature Check: Always use a cooking thermometer to check the internal temperature. Cooking the chicken to 165ºF ensures it’s safe and juicy.
Crispy Skin Secret: For an extra crispy finish, broil the chicken for the last 3-5 minutes of cooking. Keep a close eye to avoid burning!
Avoid Overcrowding: Make sure to give each piece of chicken enough space on the baking rack to allow for even roasting and proper airflow.
Sauce Variations: Feel free to adjust the spice level in the sauce to suit your family’s preferences. More peppers for heat, or less for a milder dip, works wonders.
Leftover Love: If you have any leftovers from the Pollo a la Brasa, store them properly; they make delightful sandwiches or salads the next day!

What to Serve with Easy Pollo a la Brasa?

Transform your Pollo a la Brasa dinner into a delicious feast with these complementary sides and drinks that enhance its rich flavors and textures.

Fried Yuca: The crispy exterior and fluffy interior of fried yuca provide a delightful contrast to the juicy chicken, making it a hearty choice.
Sweet Plantains (Maduros): The natural sweetness of caramelized plantains balances the savory flavors of the chicken, creating a perfect harmony on the plate.
Garlicky Rice: Fragrant, fluffy rice seasoned with garlic and herbs absorbs the zesty juices from the chicken, completing the meal beautifully.
Corn Salad: A bright, fresh corn salad mixed with lime and cilantro adds a crunchy, refreshing element that enhances the savory profile of the dish.
Crispy Brussels Sprouts: Roasted Brussels sprouts with a hint of balsamic glaze introduce a crunchy texture and earthy flavor that pairs well with the marinated chicken.
Zesty Green Sauce: Serve extra green sauce on the side for dipping; its herbaceous flavor elevates every bite of chicken while adding a delightful kick.
Light Wine or Sangria: A chilled glass of light white wine or fruity sangria complements the savory richness of Pollo a la Brasa, refreshing your palate with each sip.

Pollo a la Brasa Variations & Substitutions

Feel free to get creative with this Pollo a la Brasa recipe and make it your own with these delightful twists!

Dairy-Free: Replace mayonnaise with a creamy avocado blend for a rich, dairy-free version.
Spicy Upgrade: Add more jalapeños to the sauce for an extra kick, or toss in some crushed red pepper while marinating.
Herb Swap: Use fresh parsley or dill in place of cilantro for a different flavor profile in the sauce.
Zesty Twist: Squeeze in some orange juice along with lime juice for a unique citrus twist in the marinade.
Vegan Option: Replace chicken with tempeh or jackfruit; marinate the same way for a delicious plant-based dish.
Different Proteins: Substitute chicken with pork or even shrimp, adjusting cook times accordingly for perfect results.
Grill It: Take this dish outdoors by grilling the marinated chicken for a smoky flavor that pairs beautifully with the sauce.
Add Some Crunch: Toss roasted nuts or seeds into the sauce for a delightful textural contrast.

Each variation opens up a world of flavors! Don’t forget to check out other recipes like easy weeknight dinners or discover more about delicious Peruvian cuisine for inspiration on how to mix things up even more!

Pollo a la Brasa Recipe FAQs

What kind of chicken should I use for Pollo a la Brasa?
I recommend using bone-in, skin-on chicken thighs for the juiciest and most flavorful results. Thighs retain moisture better during cooking, and their rich flavor pairs perfectly with the marinade.

How long can I store leftover Pollo a la Brasa in the fridge?
You can store leftover Pollo a la Brasa in an airtight container in the fridge for up to 3 days. Just be sure to reheat it in the oven at 350°F for the best texture—nothing beats that crispy skin!

Can I freeze Pollo a la Brasa? How?
Absolutely! You can freeze the marinated chicken before cooking or any leftovers for up to 3 months. If freezing beforehand, place the marinated chicken in a freezer-safe bag, and push out as much air as possible before sealing. To thaw, just move it to the fridge overnight before roasting.

What should I do if my chicken skin isn’t crispy?
For perfectly crispy skin, the broiler is your best friend! If your skin isn’t crisp enough after roasting, place the chicken under the broiler for the last 3-5 minutes of cooking. Keep a close eye on it to avoid burning, and you’ll enjoy that golden, crunchy finish!

Is this recipe gluten-free?
Yes, Pollo a la Brasa can easily be made gluten-free! Just swap soy sauce for gluten-free tamari, and you’re all set to enjoy this flavorful dish without worry.

Can I adjust the spiciness of the sauce?
Very! If you prefer a milder sauce, simply reduce the amount of jalapeño or serrano peppers used. You can always add more heat later if desired, so it’s best to start with less and adjust to your taste!