Pollo a la Brasa with Paleo Green Sauce

Ingredients

• 1 3-4 lb Whole chicken
• 2 tbsp Aji Amarillo paste
• 4 cloves Garlic, minced
• 2 tbsp Soy sauce (coconut aminos)
• 2 tbsp Lime juice
• 1 tsp Cumin
• 1 tsp Paprika
• 1 tsp Oregano
• 1 medium Avocado
• 1/2 cup Cilantro, chopped
• 1/2 small Jalapeño, seeded
• 1 tbsp Lime juice
• 2 tbsp Olive oil
• 1/2 tsp Salt
• 1/4 tsp Black pepper

Instructions

1. 1In a medium bowl, combine the 2 tbsp aji amarillo paste, the 4 cloves minced garlic, the 2 tbsp coconut aminos, the 2 tbsp lime juice, the 1 tsp cumin, the 1 tsp paprika, the 1 tsp oregano, 1/4 tsp of the salt, and 1/8 tsp of the black pepper. Rub this mixture thoroughly over the entire 1 3-4 lb whole chicken, both inside and out. Place the chicken in a dish, cover it, and marinate in the refrigerator for at least 2 hours, or preferably overnight.
2. 2Preheat your oven to 400°F (200°C). Place the marinated 1 3-4 lb whole chicken on a roasting rack set inside a roasting pan.
3. 3Roast the chicken in the preheated oven for 60-75 minutes, or until the skin is golden brown and crispy, and an instant-read thermometer inserted into the thickest part of the thigh (without touching bone) registers an internal temperature of 165°F (74°C).
4. 4While the chicken is roasting, prepare the green sauce. In a blender, combine the 1 medium avocado, the 1/2 cup chopped cilantro, the 1/2 small seeded jalapeño, the 1 tbsp lime juice, the 2 tbsp olive oil, the remaining 1/4 tsp of the salt, and the remaining 1/8 tsp of the black pepper. Blend all ingredients until the sauce is completely smooth.
5. 5Once roasted, remove the chicken from the oven and let it rest on a cutting board for 10 minutes before carving; this allows the juices to redistribute, ensuring a more tender result. Serve the carved Pollo a la Brasa immediately with the prepared paleo green sauce.

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