• Ileana

Peruvian Style Roasted Chicken with Green Sauce

Updated: Dec 23, 2020

This Peruvian Style Roasted Chicken with Green Sauce is my take on Pollo a la Brasa, the delicious roast chicken made popular by so many Peruvian restaurants. The green sauce, which gets its color from avocado and cilantro, can be put over everything. I really love it with my baked yuca (cassava) fries. Simply delicious!



1.5 lbs bone-in, skin-on chicken thighs (about 4 chicken thighs)

2 tbsp coconut aminos

1 tbsp chopped garlic

1/2 lime, juiced

1 tsp onion powder

1 1/2 tsp ground cumin

1 tsp paprika

1 tbsp avocado oil

Salt to taste


Place chicken thighs in a large glass bowl. Add all ingredients and mix until combined. Cover and refrigerate overnight.

Preheat the oven to 425F. Line a rimmed baking sheet with parchment paper.

Place the chicken thighs skin-side up on the baking sheet and roast for about 35 minutes, until the thickest part of the thigh registers 165F on an instant-read thermometer.



1/2 avocado

1/2 cup firmly packed cilantro

1/4 cup of mayo

1/2 lime, juiced

1 tbsp avocado oil

1 tsp chopped garlic

Salt & pepper to taste


Blend all ingredients in a food processor until the mixture is smooth.

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