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Pollo a la Brasa (Updated with final pics)
Posted on 6/27/20 at 7:32 pm
Posted on 6/27/20 at 7:32 pm
Decided to make this dish using chicken thighs, instead of a whole chicken. I got a dozen thighs and crammed them into a 9x13 aluminum pan ($6.99 for a 30 pack at Costco). I added the marinade and am letting it sit covered overnight.
Marinade is made by blending all the ingredients until smooth.
6 medium garlic cloves, peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon sriracha sauce
½ tablespoon aji amarillo or other chili paste
To be continued tomorrow.
I plan on cooking this in the pan for an hour and a half on the grill at 250. After that, I will take it out of the pan and cook it on the grill grate at about 300 until the skin is crisp and the temp is 185 or more.
Fast forward to Sunday afternoon:
Right before throwing on the grill. Just a simple charcoal kettle. A good beer doesn't hurt.
Okay, they are at 165 and ready for the grill.
This is 10 degrees short of ready to pull off the grill.
Ready to serve.
Plated
This is a medium spicy dish that is full of flavor. Delicious. The green sauce is a perfect contrast to the chicken.
For the sauce, mix all in the blender and process until smooth.
1 packed cup cilantro, leaves and tender stems
1 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 small garlic clove, chopped
3 scallions, chopped
2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
¾ teaspoon kosher salt, more to taste
1 teaspoon Dijon mustard
½ tablespoon aji amarillo or other chili paste
1 teaspoon honey
½ teaspoon ground cumin
1/4 cup mayonnaise
1/4 cup sour cream
![](https://i.imgur.com/9owXVlC.jpg)
Marinade is made by blending all the ingredients until smooth.
6 medium garlic cloves, peeled
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice (about 1 lime)
1 teaspoon finely grated lime zest (about 1 lime)
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
¾ teaspoon kosher salt
½ teaspoon freshly ground black pepper
1 tablespoon vegetable oil
1 tablespoon sriracha sauce
½ tablespoon aji amarillo or other chili paste
To be continued tomorrow.
I plan on cooking this in the pan for an hour and a half on the grill at 250. After that, I will take it out of the pan and cook it on the grill grate at about 300 until the skin is crisp and the temp is 185 or more.
Fast forward to Sunday afternoon:
Right before throwing on the grill. Just a simple charcoal kettle. A good beer doesn't hurt.
![](https://i.imgur.com/ORciNfr.jpg)
Okay, they are at 165 and ready for the grill.
![](https://i.imgur.com/JGShQjl.jpg)
This is 10 degrees short of ready to pull off the grill.
![](https://i.imgur.com/hM5lCyX.jpg)
Ready to serve.
![](https://i.imgur.com/5W6PKBs.jpg)
Plated
![](https://i.imgur.com/I2FO2kc.jpg)
This is a medium spicy dish that is full of flavor. Delicious. The green sauce is a perfect contrast to the chicken.
For the sauce, mix all in the blender and process until smooth.
1 packed cup cilantro, leaves and tender stems
1 jalapeño or Serrano peppers, ribs and seeds removed, diced
1 small garlic clove, chopped
3 scallions, chopped
2 tablespoons lime juice, more to taste (plus lime wedges for garnish)
¾ teaspoon kosher salt, more to taste
1 teaspoon Dijon mustard
½ tablespoon aji amarillo or other chili paste
1 teaspoon honey
½ teaspoon ground cumin
1/4 cup mayonnaise
1/4 cup sour cream
This post was edited on 6/28/20 at 9:27 pm
Posted on 6/27/20 at 9:50 pm to Jax-Tiger
That marinade looks incredible.
Posted on 6/28/20 at 10:30 am to Jax-Tiger
Love Peruvian Pollo A La Brasa when I lived there, is this the same taste you are going for?
Posted on 6/28/20 at 6:52 pm to Jax-Tiger
What is that beer and where did you get it?
Posted on 6/28/20 at 7:20 pm to Jax-Tiger
When you do it with a whole chicken, its just cut up and marinated in the same pan style?
This post was edited on 6/28/20 at 7:20 pm
Posted on 6/28/20 at 7:30 pm to Jax-Tiger
Finished product looks even better than the marinade. I’m going to have to try this one day!
Posted on 6/28/20 at 8:12 pm to Jax-Tiger
Looks amazing, but we're embroiled in a heated argument right now so IWNEI
Still looking forward to sharing a beer and food with you at some point in the future.
![](https://images.tigerdroppings.com/Images/Icons/IconLOL.gif)
Still looking forward to sharing a beer and food with you at some point in the future.
Posted on 6/28/20 at 9:10 pm to Jax-Tiger
Looks and sounds so good. Love all of the ingredients.
Posted on 6/29/20 at 8:53 am to Jax-Tiger
Bookmarked! Nice job. I will do this soon
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