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Pollo a la brasa Bolivian style charred chicken

Pollo a la Brasa Skewers - Bolivian Style Charred Chicken

5 from 1 vote
Print Recipe
Course: Appetizer, Main
Cuisine: Bolivian, Peruvian
Keyword: Aji, Bbq, Bolivian, Brasa, Charred, Chicken, Grilled, Pollo, Restaurant Style, Skewered, Skewers, Street Food, Verde
Prep Time: 30 minutes
Cook Time: 20 minutes
Total Time: 50 minutes
Servings: 4 servings
Author: Chef Tony Zentgraf
For Gluten Free variation - substitute the soy sauce with tamari or Braggs Amino Acids or omit Soy Sauce altogether.
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Pollo a la Brasa Marinade

  • 2 lbs Chicken Thighs diced
  • 1 tbsp Soy Sauce (GF - tamari or Braggs Amino Acids)
  • 2 ea Juice of 2 Limes
  • 2 tbsp Olive Oil
  • 1 tbsp Balsamic Vinegar
  • 2 tsp Ancho Powder
  • 3 tbsp Garlic minced
  • 1 ½ tsp Cumin
  • 1 tsp Mexican Oregano
  • 1 tbsp Rosemary minced fine
  • 1 tbsp Agave Syrup (or honey)
  • 1 tsp Kosher Salt
  • 1 tsp Black pepper
  • 6 ea Skewers

Aji Verde Ingredients

  • ¾ cup Mayonnaise
  • 1 ea Jalapeno cut into pieces
  • 4 ea Garlic Cloves
  • 1 bunch Cilantro
  • 1 ea Juice of 1 Lime
  • ¼ cup 1/4 cup Cotija or Parmesan cheese grated
  • Kosher Salt to taste

Instructions

Making the Aji Verde

  • In a food processor or blender, add garlic, jalapeno
  • Pulse the blender to chop the garlic, jalapeno.
  • Add the cilantro & lime juice. Pulse to chop cilantro.
  • Add mayonnaise and puree to combine all ingredients to a smooth sauce.
  • Add the Cotija cheese and pulse to combine.
  • Adjust seasoning with salt.
  • Serve as a sauce for the grilled skewers.
    aji verde sauce

Making the Marinade

  • Dice the chicken into 1-1 1/2" pieces Reserve aside in a bowl.
  • In a separate bowl, combine the minced rosemary and garlic.
  • Add the ancho powder, cumin, oregano, salt & pepper.
  • Add the agave syrup.
  • Add olive oil, soy sauce, lime juice and balsamic vinegar. Whisk to thoroughly combine.
  • Add the marinade to the chicken and mix to coat marinade over the diced chicken.
  • Marinate the chicken for a minimum of 2 hours to overnight.

Grilling the Chicken

  • If using the wood skewers, soak the skewers in water for 1 hour to overnigh. This will help the skewer from excessive burning.
  • Skewer the marinated meat on the skewer leaving 2" at the bottom to allow you yo grab the skewer.
  • Preheat the grill, charcoal would be best but gas grill will work the same.
  • Grill the Pollo a la Brasa Skewers on all sides of the meat. Turning every few minutes to avoid burning, you are looking for a nice char.
    grilling pollo a la brasa skewers
  • Remove the chicken from the grill when the internal temperature reaches a minimum of 165°.
  • Serve the chicken with Aji Verde, Lime Wedges and some Grilled Potatoes. Enjoy!

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