Pollo a la Brasa (Peruvian Grilled Chicken)
Treat your family to a traditional Peruvian chicken dish prepared on the grill rather than in the oven at your upcoming barbecue. The dish “poultry a la brasa” is flavorful and easy to make.
Place chicken thighs into a gallon-sized resealable plastic bag.
Blend soy sauce garlic lime juice vegetable oil cumin paprika and oregano in a blender until smooth.
Pour mixture over chicken seal the bag and refrigerate for 8 hours.
Combine jalapeno peppers cilantro mayonnaise lime juice olive oil garlic salt and pepper in a blender; pulse until sauce is smooth.
Transfer sauce to a covered bowl and refrigerate until ready to serve.
Preheat an outdoor grill for medium-high heat and lightly oil the grate.
Remove chicken thighs from the bag and place on the grill.
Discard bag with excess marinade.
Grill thighs for 7 minutes; flip and grill 7 additional minutes.
Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.