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grilled Peruvian chicken thighs

Inspired by the flavours of Peru and the Peruvian restaurants in our city, these grilled Peruvian chicken thighs (Pollo a la Brasa) offer an incredible fusion of sweet, spicy and savoury notes.

Try the marinade on all cuts of chicken, or cut up the thighs before marinating and make kabobs.

Photo Credit: Wanda Baker

Influenced by Indigenous Andean cooking traditions, Spanish colonial cuisine and African culinary techniques, Peruvian chicken has evolved into a vibrant and flavourful dish. One that went over so well with our taste testers, we make it on repeat.

The addition of Aji mirasol paste, a fiery red chili paste with a complex depth of flavour, adds a unique kick to this dish. Add more if you like the heat. The marinade is so good it can be used on chicken, turkey, pork, fish and vegetables.

Buy the Mirasol Pepper Paste or Aji Panca Paste at UniMarket Latin Food in Calgary.

grilled Peruvian chicken thighs
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Grilled Peruvian Chicken Thighs

Serve these grilled chicken thighs with Aji Verde Sauce, rice and beans, a green salad, sweet potato fries, sliced avocado and fried yucca or plantains. Serves 4-6.

Ingredients

Chicken Marinade

  • 4 cloves garlic, minced
  • zest of one lime
  • 1/4 cup lime juice
  • 1 tbsp Mirasol Pepper Paste or Aji Panca Paste
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 2 tbsp olive oil
  • 1 tbsp red or white wine vinegar
  • 2 tbsp soy sauce
  • 2.5 lbs boneless, skinless, chicken thighs (about 12 pieces)

Aji Verde Sauce

  • 1 bunch cilantro, bottoms cut off and washed
  • 1 tsp Mirasol Pepper Paste or Aji Panca Paste
  • 1 jalapeño, stemmed and seeded
  • 1 garlic clove, peeled
  • 3 scallions, rough chopped
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 1/4 cup mayo
  • 3 tbsp fresh lime juice
  • salt

Instructions

The Marinade

  • In a sealable bag, add all ingredients except chicken. Squish or shake to mix. Add chicken thighs and evenly coat. Alternatively, do this in a large bowl and cover it. Refrigerate for at least 2 hours, or overnight for deeper flavour.

The Sauce

  • In a blender or food processor, combine the cilantro, mirasol pepper paste, jalapeño, garlic clove, scallions, oregano, cumin, mayo, lime juice and a pinch of salt. Taste and adjust seasoning by adding more salt if needed.

Grilling

  • Preheat the grill to medium-high heat.
  • Remove chicken from marinade and place on preheated grill. Cook for 5-7 minutes per side, or until cooked through and slightly charred. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165 F.
  • Let the chicken rest for a few minutes before serving. Garnish with lime wedges, cilantro sprigs and sliced rounds of jalapeño pepper.  

Notes

If you don’t have a grill, cook the chicken in a skillet over medium-high heat.