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Red Chili Pods


Drizzle . Dip . Marinate . Finish . Glaze




La Roja

Spicy & Sticky Roasted Chicken Thighs

20-minute recipe


Yield: 4 Portions (2 Thighs per portion)




  • 8 Boneless Skin on Chicken Thighs

  • 1 bunch Green Onions

  • 2 oz (a splash) Vegetable Oil


Chicken Marinade:


  • 4 Tablespoons “La Roja” Hot Sauce

  • 2 Teaspoons fresh minced garlic

  • 1 Teaspoon ground cumin

  • ½ Teaspoon salt

  • 1/8 Teaspoon Black ground pepper


Honey Sauce:

  • 1/3 Cup Honey

  • 2 Tablespoons Apple cider vinegar




  • Mix all the chicken marinade ingredients, Rub the chicken with the marinade mix, make sure is all coated.

  • Marinate chicken the day before, it will taste better!!


  • Mix honey sauce ingredients well, reserve for later use.


  • Pre heat Oven to 375F


  • Place about 2oz vegetable oil in a cast iron skillet over medium heat, add chicken skin side down and cook for about 5 minutes, turn and cook for another 5 minutes.


  • Remove chicken from heat and pour honey sauce, making sure all chicken thighs are fully coated.


  • Bake and cook for about 20 minutes, until fully cooked.


  • Serve with white steamed rice, Garnish with sliced green onions.

Pollo a La Brasa !!!.png

Peruvian Style 

Roasted Chicken 


  • 1 Whole Chicken (Giblets Removed)



  • 1/4 cup La Amarilla Hot Sauce

  • 1/4 cup Aji Panca Chili pepper paste

  • 1/2 cup Garlic freshly grated

  • 1/2 cup Red wine vinegar 

  • 1/2 cup soy sauce 

  • 1/2cup Vegetable oil

  • 1 Cup Dark lager 

  • 1 Tablespoon Fresh rosemary 

  • 1 Tablespoon Oregano 

  • Cumin To taste 

  • Black Pepper To taste 

  • Salt Kosher To taste 


  • The night before (I recommend , when possible , to marinate the chicken 12- 24 hours in advance) Combine all ingredients for the marinade in a large bowl and mix well.

  • Place the chicken in bowl, massage the marinade in and out.Making sure to place some of the marinade under the breast skin.

  • Store in the fridge overnight and uncovered .This will help to dry out the skin and will give you a nice crispy skin after baked !

  • Preheat oven to 350F.

  • Take the chicken out of the fridge about 30 minutes before roasting , place in roasting plan , breast side up .

  • Place the chicken in the middle rack of the oven , for approx 1:30 hours , until golden  brown and the internal temperature reaches 165F , the juices should run clear , not pink .

  • Let the chicken rest , before serving , covered loosely with aluminum , for about 15 to 20 minutes.

Enjoy !

Image by Daniel Costa

La Amarilla or La Roja

Spicy Mayo

For burgers, dips, sandwiches, fries, tacos ….

2- Minute recipe


Yield: 1.5 cups



  • ¼ cup La Roja La Amarilla Hot sauce

  • ½ cup Mayo

  • ½ cup Sour Cream

  • Pinch of Chopped Cilantro (Also works with green onions)

  • 1 Tablespoon Lime juice

  • ¼ Tablespoon Lime Zest

  • Salt & Black peppers to taste



  • Whisk all ingredients in bowl

  • Cover and refrigerate until needed, can be stored in fridge covered for up to 3 days.


La Roja

Spicy Caesar

Yield: 1



  • 1 oz Fresh squeezed Lime Juice

  • 1.5 oz Vodka

  • 2 Teaspoon La Roja Hot Sauce

  • 2 Teaspoon Worcestershire sauce

  • 9 oz Clamato Juice

  • Lime wedge

  • Celery or your favorite Pickles for garnish

  • Celery salt for rimmer




  • Rub the rim of a tall glass with lime wedge, dip in celery salt to rim the glass.


  • Pour lime juice, vodka, La Roja and Worcestershire


  • Add ice cubes, fill the glass.


  • Pour Clamato to fill the glass


  • Stir and garnish with lime wedge or your favorite pickles.


  • Enjoy!












       *Photo Credit : Anne Yarymowich

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