5 from 18 votes
Pollo a la Brasa Chicken Thighs
Pollo a la Brasa Chicken Thighs feature a marinade blending soy sauce, red wine vinegar, mint or huacatauy, fresh chili, ginger, garlic, cumin, smoked paprika, salt, and black pepper. Marinating bone-in chicken thighs imparts a distinctive layered flavor. The grilling process starts with direct heat for browning, then moves to indirect heat to ensure thorough cooking, resulting in juicy, flavorful chicken with a nicely charred exterior.
Prep Time
15 mins
Cook Time
20 mins
Additional Time
1 hr 30 mins
Total Time
35 mins
Servings:
6
Calories:
200 kcal
Course:
Dinner
Cuisine:
American, Peruvian
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.
Cup of Yum
Nutrition Information
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%)
Nutrition Facts
Serving: 6 Serving
Amount Per Serving
Calories 200
% 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.