Pollo a la Brasa (Peruvian Grilled Chicken)

15 mins Difficulty: Easy

Categories: Keto Barbecue Recipes Main dishes Meat Poultry Recipes

with spicy Lime & Cilantro sauce

The tradition of pollo a la brasa is that it’s chicken that’s been marinated in a spicy and fragrant sauce, then cooked whole on a spit or rotisserie.

What I’ve done here is boneless, skinless chicken thighs using a marinade flavored similarly to the traditional style, and then grilled them to perfection and served with a cool and spicy sauce that’s made with mayonnaise, chilis, lime, and cilantro.

Feel free to use breasts (bone-in or boneless), or legs/drumsticks for Pollo a la Brasa. Either way, the combination of flavors will be great!

INGREDIENTS

2 lbs chicken, cut into pieces
Juice of one lime
1/2 cup oil (light olive or avocado)
1/3 cup soy sauce or aminos
5 cloves garlic
1/2 teaspoon freshly cracked black pepper
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon paprika
1/2 teaspoon dried oregano leaves

Cilantro lime sauce:
1/4 cup mayonnaise
Juice of one lime
2 cloves garlic
1/2 cup cilantro leave, packed
1/2 teaspoon ground cumin
1/2 teaspoon salt
1/4 teaspoon freshly cracked black pepper
2-3 tablespoons oil (light olive or avocado)

DIRECTIONS

Blend the marinade ingredients together in a food processor or blender.

Place the chicken pieces into a container or large plastic sealable bag and pour the marinade over, and swirl/squish the chicken all around to make sure each piece is well-coated with the marinade.

Let the chicken marinate, covered, in the refrigerator overnight or up to 24 hours.

Blend all the sauce ingredients together in a blender or with an immersion blender and chill until ready to use.

Heat your grill to 400 F and brush oil on the grates.

Place the chicken on the grill and cook 7-10 minutes on each side, or until lightly charred and the internal temperature reaches 165 F.

Serve with the sauce, and lime wedges on the side, for squeezing on top of the chicken.

Makes 6-8 servings.

To reheat:

Place 2-4 pieces on a foil-lined tray and broil 8-10 minutes or until heated through.

Or microwave on HIGH in a microwave-safe dish covered with a paper towel, for 2-3 minutes