This is my take on Pollo a la Brasa, the delicious spit-roasted chicken made popular by so many Peruvian restaurants. The chicken is first marinated in olive oil, lime juice, garlic and spices, and then oven-roasted until tender, juicy and crisp-skinned. The accompanying green sauce, which gets it’s color from cilantro and jalapeño peppers, is spicy, creamy and downright addictive. You can put it on virtually everything, and it even makes a fabulous dip or salad dressing.
>>Read more on http://www.onceuponachef.com/
black pepper, chicken, cilantro, cumin, dinner, extra virgin olive oil, garlic, gluten free, jalapeno chili pepper, kosher salt, lime juice, limes, mayonnaise, oregano, paprika, peruvian, salt, sour cream, sugar, time: 90 - 120 min