Peruvian Pollo a la Brasa
Marinated chicken thighs with smoky Peruvian spices and served with a creamy, zesty avocado-lime sauce.
Ingredients
For the Chicken Marinade:
4 bone-in, skin-on chicken thighs (about 6 oz each)
1 Tbsp olive oil
1 Tbsp lime juice
1 tsp smoked paprika
1 tsp ground cumin
1 tsp garlic powder
½ tsp dried oregano
¼ tsp black pepper
¼ tsp cayenne (optional, for heat)
1 tsp salt
For the Avocado-Lime Sauce:
½ ripe avocado
2 Tbsp avocado mayo or full-fat sour cream
1 Tbsp lime juice
1 clove garlic
1 Tbsp fresh cilantro
Salt and pepper, to taste
1–2 tsp water, to thin as needed
Macronutrients
(per thigh, makes 4)
Protein: 32g
Fat: 28g
Carbs: 3g
Preparation
Marinate the chicken: In a bowl, whisk together olive oil, lime juice, smoked paprika, cumin, garlic powder, dried oregano, cayenne pepper, salt, and pepper. Rub all over the chicken thighs and marinate for at least 1 hour (or overnight for best flavor).
Preheat oven to 425°F (220°C). Place chicken skin-side up on a rack over a baking sheet. Roast for 30–35 minutes until skin is crisp and internal temp reaches 165°F. For extra crispness, broil for 2–3 minutes at the end.
Make the avocado-lime sauce: Combine avocado, avocado mayo, lime juice, garlic, cilantro, salt, and pepper. Blend all sauce ingredients in a small food processor until smooth. Add water 1 tsp at a time until pourable. Season to taste.
Serve: Plate chicken with a dollop of avocado-lime sauce. Serve alongside sautéed greens or cauliflower rice.
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