Our version of Pollo a la Brasa makes a fantastic weeknight dinner. Marinate chicken thighs in spices, then roast until the skin turns golden and crisp.

Ingredients
Gluten free
∙ Serves 4-6
Meat
8 Chicken thighs, bone-in skin-on
Produce
1 packed cup Cilantro, stems leaves and tender
1 Garlic clove, small
6 Garlic cloves, medium
1 Jalapeno or serrano peppers
1 tsp Lime, zest
3 Scallions
Condiments
2 tsp Dijon mustard, smooth
1 tsp Dijon mustard
3 tsp Honey
2 tbsp Lime juice, fresh
2 tbsp Lime juice
1/2 cup Mayonnaise
1/3 cup Soy sauce
1 tbsp Worcestershire sauce
Baking & spices
1/2 tbsp Aji amarillo or other chili paste
1/2 tsp Black pepper, freshly ground
1 1/2 tsp Kosher salt
2 tsp Paprika
Oils & vinegars
1 tbsp Vegetable oil
Nuts & seeds
2 1/2 tsp Cumin, ground