Pollo A La Brasa Sandwich Recipe

Prepare marinade

In a bowl combine minced garlic, aji panca paste, soy sauce, red wine vinegar, olive oil, ground cumin, dried oregano, black pepper and kosher salt. Whisk until uniform; add 1–2 tablespoons water if mixture is too thick to coat chicken evenly.

Marinate

Place chicken thighs in a resealable plastic bag or shallow dish. Pour marinade over the chicken, pressing out excess air if using a bag, and massage marinade into the meat. Refrigerate at least 1 hour, preferably 4 hours or up to overnight for best flavor.

Cook chicken — oven method

Preheat oven to 425°F (220°C). Arrange marinated chicken thighs on a rimmed baking sheet or in a roasting pan skinless-side up in a single layer. Roast 18–22 minutes until internal temperature reaches 165°F (74°C) and edges are nicely browned. Let rest 5 minutes before slicing thinly against the grain.

Cook chicken — skillet/grill alternative

Heat a heavy skillet or grill pan over medium-high heat and add 1 tablespoon oil. Sear thighs 4–6 minutes per side until caramelized and cooked through (165°F internal). Rest 5 minutes, then slice thinly. For extra char, finish under broiler 1–2 minutes.

In a small bowl combine mayonnaise, aji amarillo paste, lime juice and salt. Stir until smooth and taste; adjust salt or lime to balance heat and acidity. Chill until ready to assemble.

Slice rolls in half lengthwise. Spread softened butter on cut sides and toast in a hot skillet or under broiler until golden and crisp (about 1–2 minutes).

While rolls toast, wash and dry lettuce leaves, thinly slice tomato and red onion. If you prefer warm chicken, slice immediately after resting so meat stays hot for assembling.

Spread a generous tablespoon of aji amarillo mayo on both cut sides of each toasted roll.

Layer romaine lettuce on the bottom half, then add 3–4 oz (about 85–115 g) sliced Pollo a la Brasa (adjust per appetite) evenly across each sandwich.

Top chicken with tomato slices, a few rings of red onion, pickled jalapeños (if using) and cilantro leaves. Squeeze a little lime over the filling for brightness.

Close sandwiches, press gently, slice in half if desired, and serve immediately with extra lime wedges and any remaining aji mayo.