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Grilled Chicken (Pollo a la Brasa)

Grilled Chicken, or Pollo a la Brasa, is a beloved dish known for its smoky aroma and succulent meat. This recipe features a flavorful marinade made with a blend of aromatic herbs and spices, which deeply permeates the chicken before it is grilled to perfection. This dish is a great option for any gathering or when you’re simply in the mood for a taste of Peru. Pair it with traditional sides such as Peruvian corn and Aji sauce for a truly authentic culinary experience that captures the essence of its origins.

Ingredients

  • 4 whole chicken thighs, bone-in, skin-on
  • 1/4 cup soy sauce
  • 2 cloves garlic, minced
  • 2 tbsp paprika
  • 1 tbsp cumin
  • 1/4 cup lime juice
  • 1 tbsp olive oil

Instructions

  1. In a bowl, mix soy sauce, garlic, paprika, cumin, lime juice, and olive oil to create the marinade.
  2. Add the chicken thighs to the marinade, turning them to coat evenly. Cover and refrigerate for at least 1 hour to allow flavors to infuse.
  3. Preheat the grill to medium-high heat, approximately 400°F (200°C).
  4. Remove the chicken from the marinade and place on the grill.
  5. Grill the chicken for about 6-7 minutes per side, or until fully cooked and juices run clear. The internal temperature should reach 165°F (75°C).
  6. Once cooked, let the chicken rest for a few minutes before serving to retain its juices.

Keywords: Grilled, Savory, Hearty, Main Course, Peruvian

Spice Rack: Paprika, Cumin

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