Try this Peruvian Grilled Chicken (Pollo a la Brasa) recipe, or contribute your own.
Suggest a better description1. Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.
2. Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.
5. Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.
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Serving Size: 1 Serving (2439g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 767 | ||
Calories from Fat: 369 (48%) | ||
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Amt Per Serving | % DV | |
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Total Fat 40.9g | 55 % | |
Saturated Fat 4.9g | 24 % | |
Monounsaturated Fat 12.9g | ||
Polyunsanturated Fat 4.2g | ||
Cholesterol 21mg | 6 % | |
Sodium 567.6mg | 20 % | |
Potassium 6820.9mg | 179 % | |
Total Carbohydrate 87.3g | 26 % | |
Dietary Fiber 22.9g | 92 % | |
Sugars, other 64.5g | ||
Protein 36.5g | 52 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 767
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