Pollo a la Brasa (Updated with final pics)

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