Peruvian Pollo a la Brasa (AIP)

Este es el mejor pollo de todos! Oh, excuse me. I was over taken by the deliciousness of this Peruvian recipe. Without a doubt this Peruvian Pollo a la Brasa will be a regular prep for chicken in my house. The only change the chef made to the traditional recipe was leaving out the jalapeño and chili paste. So if you are simply paleo, go ahead and add them in. For those of you following the Autoimmune Protocol, leave them out to make this dish AIP compliant. The marinade is simple and oh so tasty. We roasted ours in the oven but I cant wait to make this at home, I plan to spatchcock the chicken then throw it on the grill. But the piece de resistance here for me is the sauce. This is where the non-AIP peeps you would add the jalapeño, but man it is so good without! Those of you following the Autoimmune Protocol wont be missing anything! Again, the sauce is simple with just a few ingredients. But don’t let the simplicity fool you, this sauce is amazing. And it will keep in your refrigerator for up to a week. Definitely consider making this recipe, for a family meal or lunch’s for yourself to make your coworkers jealous.

Peruvian Pollo a la Brasa
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Marinade
  1. 1/3 cup coconut aminos
  2. 2 Tablespoons fresh lime juice
  3. 1 Tablespoon olive oil
  4. 5 Cloves fresh garlic (finely minced)
  5. 1 teaspoon dried oregano
  6. 1 Large sweet yellow onion (cut into wedges)
  7. 1 lime (for garnish)
  8. 1 Whole chicken (3 1/2 - 4 pounds)
Aji Verde Sauce
  1. 1 cup loosely packed fresh cilantro leaves
  2. 1 ripe avocado, scooped out of skin
  3. ¼ teaspoon salt
  4. 1 small yellow onion
  5. 1 large garlic clove
  6. ¼ cup coconut cream
  7. 1 tablespoon lime juice
  8. 1/3 cup olive oil
  9. (NON AIP ONLY - 2 green jalapeno peppers, seeded)
Marinade
  1. Mix marinade ingredients together in a bowl.
  2. Place whole chicken in a large, zipper top bag and pour in the marinade.
  3. Place in the refrigerator and marinate for 8 hours, or overnight.
  4. Preheat oven to 400 degrees.
  5. Place chicken in a roasting pan, and surround with onion slices. Stuff some of the onion slices into the cavity of the bird for additional flavor.
  6. Bake for 1 hour 15 minutes to 1 hour and 30 minutes, basting occasionally with pan juices until thermometer reaches 165-170 degrees when inserted into the thickest part of the breast.
  7. Remove from oven and allow to rest for 10 minutes before serving.
Aji Verde Sauce
  1. Put all ingredients in a jar, and blend until smooth. Use as a condiment with the roast chicken.
  2. Serve with sweet potato French fries, and Aji Verde Sauce on the side.
Paleo on the Go http://blog.paleoonthego.com/