Peruvian Chicken (Pollo a la Brasa)

Ingredients

• 1 lb. Chicken Thighs
• 3 Tbsp. Olive Oil
• 1/4 cup Lemon Juice
• 2 Tbsp. Garlic Paste
• 1 Tbsp. Kosher Salt
• 2 Tbsp. Paprika
• 1 Tbsp. Cumin Powder
• 1 tsp. Black Pepper
• 1 tsp. Dried Basil
• 2 tsp. Sugar
• 3 Jalapeños
• 1 cup Cilantro
• 2 Cloves Garlic
• 1/2 cup Mayo
• 1/4 cup Sour Cream
• 1 Lemon, Juiced
• 1 tsp. Salt
• 1 tsp. Black Pepper
• 1 Tbsp. Chicken Bouillon
• 2 Tbsp. Olive Oil

Method

1. 1

   In a bowl, mix all marinade ingredients together until smooth.

2. 2

   Pour marinade over the chicken, cover, and marinate in the refrigerator for 1-3 hours or overnight.

3. 3

   Blend the jalapeños, cilantro, garlic cloves, mayo, sour cream, lemon juice, salt, black pepper, chicken bouillon, and olive oil together until smooth to make the green sauce.

4. 4

   Preheat oven to 425 degrees. Transfer chicken to a baking dish and bake for 20 minutes.

5. 5

   Reduce oven temperature to 375 degrees and bake for an additional 15-20 minutes, or until fully cooked.

6. 6

   Allow chicken to rest for 10 minutes before serving.

7. 7

   Serve hot with the green sauce as a dipping sauce.