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Peruvian Polla a la Brasa with High-Protein Green Sauce

Bold Peruvian flavors shine in this oven-roasted chicken with a creamy, spicy green yogurt herb sauce. Easy to make and packed with taste!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 520 kcal

Equipment

  • 1 Mixing bowl for marinade
  • 1 Blender for green sauce
  • 1 Roasting pan for oven roasting

Ingredients
  

For Chicken Marinade

  • 1 whole chicken 3-4 lbs, spatchcocked
  • 2 tablespoons olive oil
  • 1 tablespoon soy sauce
  • 1 tablespoon white vinegar
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 4 cloves garlic minced
  • 1 teaspoon salt
  • 0.5 teaspoon black pepper

For Green Sauce

  • 1 cup Greek yogurt
  • 0.5 cup fresh cilantro leaves
  • 0.25 cup fresh parsley leaves
  • 2 green onions chopped
  • 1 jalapeño seeded and chopped
  • 2 tablespoons lime juice
  • 1 tablespoon olive oil
  • to taste salt

Instructions
 

Instructions

  • Mix olive oil, soy sauce, vinegar, paprika, cumin, oregano, garlic, salt and pepper into a paste.
  • Rub marinade all over spatchcocked chicken. Marinate for at least 2 hours or overnight in refrigerator.
  • Preheat oven to 425°F. Place chicken skin-side up in roasting pan and roast 45–55 minutes or until chicken reaches 165°F internal temp.
  • While chicken roasts, blend Greek yogurt, cilantro, parsley, green onions, jalapeño, lime juice, olive oil and salt to make green sauce.
  • Let chicken rest 10 minutes before carving. This helps juices settle into meat.
  • Serve carved chicken with green sauce on the side or drizzled over top.

Notes

For extra crispy skin, finish chicken under broiler for few minutes after roasting. Store leftover chicken separately and refrigerate green sauce in jar up to 4 days.