Pollo a la Brasa Chicken Thighs
User Reviews
5
Pollo a la Brasa Chicken Thighs
Description
Pollo a la Brasa Chicken Thighs are prepared by blending a marinade of soy sauce, red wine vinegar, huacatauy or fresh mint, jalapeño, grated ginger, garlic cloves, ground cumin, smoked paprika, kosher salt, and freshly cracked black pepper. The bone-in chicken thighs soak in this mixture for at least two hours or overnight, absorbing the combination of tangy, smoky, and herbal notes.
The cooking involves preheating a grill and placing the chicken skin side down over direct heat to develop a browned crust and grill marks. After initial searing, the chicken shifts to indirect heat to cook evenly through, ensuring the meat stays juicy and reaches a safe internal temperature.
This grilled chicken recipe suits those who appreciate marinated poultry with a subtle smoky and herbal punch. It can be served with a variety of sides or salads, making it a solid choice for outdoor grilling or casual dinners.
Ingredients
- 1/4 cup soy sauce
- 2 tablespoons red wine vinegar
- 1 tablespoon huacatauy or 1 tablespoon fresh mint
- 1 Fresh Chile jalapeno or aji amarillo
- 1-inch knob ginger finely grated, peeled
- 6 whole garlic peeled, cloves
- 1 tablespoon cumin ground
- 2 teaspoons paprika ground smoked
- 1 1/2 teaspoons kosher salt
- 1 teaspoon black pepper freshly cracked
- 2 1/2 pounds chicken thigh bone-in
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 Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 200 kcal
% Daily Value*
| Serving | 6g | |
| Calories | 200kcal | 10% |
| Carbohydrates | 4g | 1% |
| Protein | 29g | 58% |
| Fat | 4g | 6% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 9g | 53% |
| Monounsaturated Fat | 99g | 495% |
| Trans Fat | 9g | 450% |
| Cholesterol | 59mg | 20% |
| Sodium | 39mg | 2% |
| Potassium | 59mg | 1% |
| Fiber | 2g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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