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Peruvian Chicken with Spicy Green Sauce

By August 19, 2018Recipes
Reading Time: 2 minutes
The next Whole Life Challenge starts in:

This Peruvian chicken dish was inspired by one of our favorite local go-to restaurants. We enjoyed it so much (and so frequently), we had to try it in our own kitchen. And now you can, too.

This Peruvian chicken is also known as pollo a la braza and the sauce is called aji verde. But we mostly call it, “Fantastic for serving with friends.”

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The chicken is marinated for up to 24 hours, then roasted to maintain maximum tenderness and flavor. That sauce, though, is everything — slightly citrusy with a kick of spice from the jalapeño.

Need a side? We like baked plantains. And a side salad never hurts, either.

Peruvian Chicken with Spicy Green Sauce

Roasting the marinated chicken maintains maximum tenderness and flavor. That sauce, though!
Category Chicken, Dinner
Compliance Level Kickstart, Lifestyle, Performance
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 6
Author Brandon Cress



  • 3 tbsp olive or avocado oil
  • 3 garlic cloves
  • 2 limes juiced
  • 1 tbsp salt
  • 1 tbsp paprika
  • 1 tbsp cumin
  • 1 tbsp black pepper
  • 1 tbsp dried oregano
  • 4 pounds chicken pieces bone in and skin on

For the Green Sauce:

  • 1 cup cilantro
  • 3/4 cup WLC-compliant mayo
  • 2 jalapenos seeded and chopped
  • 2 limes juiced
  • 2 cloves garlic
  • 1 tbsp olive or avocado oil
  • Salt to taste


  1. Combine first eight ingredients in a bowl and whisk to combine.
  2. Place chicken in a shallow container. Pour marinade over chicken. and toss to coat.
  3. Cover container and place in refrigerator to marinate for at least an hour, but you can do it for up to 24 hours.

  4. Preheat oven to 450 degrees Fahrenheit.
  5. Remove chicken from refrigerator.
  6. Lay chicken skin side up on a lined baking sheet.
  7. Roast chicken for 30-40 minutes (breasts may take a little less time) or until juices run clear and internal temperature reaches 165 degrees.
  8. Once done cooking, let chicken rest for 15 minutes before serving.
  9. While chicken is in the oven prepare the sauce. Add all ingredients except oil to a food processor and process until smooth.
  10. While processor is running, slowly drizzle in oil.

  11. Serve chicken with sauce on side for dipping.

Recipe Notes

You can find some store-bought mayonnaise that qualify as paleo or Whole Life Challenge compliant (like Primal Kitchen's), but you can also try this simple recipe.

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Brandon Cress
Brandon is a slightly paleo locavore and the production manager at The Good Kitchen. He can skin and dice butternut squash in record time and has prepped thousands of pounds of local produce without blinking an eye.

Brandon has over a decade of experience working in professional kitchens and has been a part of The Good Kitchen team since the beginning. He works with The Good Kitchen marketing staff to produce delicious, healthy recipes the everyday chef can use. He’ll never turn down a pot roast, but has been known to eat up the vegetarian eggplant lasagna.