Pollo A La Brasa
In a gallon ziplock bag add garlic, soy sauce, Worcestershire sauce, lime juice, lime zest, mustard, honey, cumin, paprika, salt, pepper and oil. Place chicken in the same bowl and move chicken around to coat it in the marinate. Marinate for a minimum of 5 hours, but if able to marinate in fridge for 24 hours.
Heat oven to 450°F and make sure the rack is in the middle of your oven. Line a baking sheet with aluminum foil and place a wire rack on top. Place marinated chicken pieces on the rack, do not crowd the chicken. Drizzle some marinate over each chicken piece.
Roast the chicken until the skin is golden, 30-40 minutes or until chicken reaches 165°F.
While the chicken is cooking, make the sauce. In a food processor add: Cilantro, jalapenos, garlic, lime juice, scallions, salt, mustard, chili paste, honey and cumin. Blend until smooth. Add in mayo and pulse a few times, till just blended. Taste and adjust with salt or lime juice.
Serve with fried plantains, rice or a macaroni salad. I served the chicken with fried plantains and it worked lovely.
Ingredients
8 bone-in skin on chicken thighs
6 medium garlic cloves, peeled and chopped
1/3 cup soy sauce
1 tablespoon Worcestershire sauce
2 tablespoons fresh lime juice, about one lime
1 teaspoon finely grated lime zest
2 teaspoons smooth Dijon mustard
2 teaspoons honey
2 teaspoons ground cumin
2 teaspoons paprika
3/4 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
1 tablespoon vegetable oil
For the sauce:
1 packed cup cilantro, leaves and stems
2 jalapeno peppers, no seeds and ribs
3 cloves of garlic
3 scallions, chopped
2 tablespoons lime juice
3/4 teaspoon kosher salt
1 teaspoon Dijon mustard
1/2 teaspoon aji amarillo or any chili paste
1 teaspoon honey
1/2 teaspoon ground cumin
1/2 cup mayonnaise
