Peruvian chicken with green sauce (Pollo a la brasa) from Once Upon a Chef: The Cookbook: 100 Tested, Perfected, and Family-Approved Recipes (page 132) by Jennifer Segal

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Accompaniments: Roasted corn on the cob with lime-basil butter; Basmati cilantro rice pilaf

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Notes about this recipe

  • anya_sf on May 18, 2026

    I've wanted to make this for a while now, and it did not disappoint! Even marinating the minimum 6 hours, the chicken had good flavor and the breast remained juicy. The green sauce was amazing (even with no jalapeno seeds).

  • PriyaPath on March 27, 2026

    The best, must have with the sauce. It’s so addictive!

  • jimandtammyfaye on November 21, 2023

    The green sauce is fabulous. I didn't make the Peruvian chicken but instead used the sauce on leftover roasted chicken. Would be a great way to make store-bought rotisserie chicken extra special with the green sauce.

  • TBipp on September 05, 2022

    The Green Sauce is excellent. I used 2 supermarket jalapenos (no seeds and ribs) and the sauce had no heat despite the jalapenos being hot. We're happy to have sauce left over, and it is great with tortilla chips. The chicken did not work as well as it was too large for the amount of marinade (Husband bought a six pound chicken) and recipe calls for a 4 pound chicken to be marinated at least six hours which we did. Overnight is preferred. We will definitely make again though. Jennifer Segal's website offers this recipe online and it's one of her most popular recipes--one can search her blog for recipes by popularity.

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