Pollo a la Brasa Chicken Thighs
Ingredients
The marinade
-
¼
cup
soy sauce
-
2
tablespoons
red wine vinegar
-
1
tablespoon
huacatay or fresh mint
-
1
whole
jalapeño or aji amarillo
-
1
inch
knob peeled ginger, finely grated
-
6
whole
garlic cloves, peeled
-
1
tablespoon
ground cumin
-
2
teaspoons
ground smoked paprika
-
1½
teaspoons
kosher salt
-
1
teaspoon
freshly cracked black pepper
The chicken
-
2½
pounds
bone-in chicken thighs
Instructions
- Blend the marinade ingredients until smooth.
- Marinate the chicken thighs in the marinade for at least 2 hours or overnight.
- Remove the chicken from the fridge and let it temper for 30 minutes.
- Preheat the grill for 10 minutes and brush it with neutral oil.
- Place the chicken skin side down on direct heat and cook for 5 to 7 minutes.
- Flip the chicken if needed and cook for an additional 2 minutes.
- Move the chicken to indirect heat and cook for 15 to 20 minutes until cooked through.
Nutrition Facts (estimated)
Servings
6
Calories
200
Total fat
4g
Total carbohydrates
4g
Total protein
29g
Sodium
39mg
Cholesterol
59mg
You might also like