Peruvian-Style Roast Chicken Legs

This dish is inspired by a killer chicken dinner I had with girlfriends in Revelstoke at a restaurant called Quartermaster Eatery. Funny thing is I actually ordered a steak (which was amazing!), but both of my girlfriends ordered the Peruvian-Style Roast Chicken, and after having one bite of theirs I knew I would have to figure out the recipe.

I think the best part of the dish (aside from the chicken) was the ridiculously delicious green sauce it came with. Which I later found out is apparently referred to as “Green Magic Sauce” by the Peruvian folks. Magic indeed. For the cilantro haters out there, I’d maybe try substituting with italian parsley.

I am sharing with you my attempt at recreating it, which turned out really tasty. I served it with bacon braised cabbage and roasted celery root wedges. Here’s the recipe for the chicken and the “magic sauce”:



  • 4 chicken legs
  • 2 tbsp of olive oil or avocado oil
  • 2 tbsp of fresh lime juice
  • 1 tbsp of gluten-free tamari or coconut aminos
  • 1 tsp of apple cider vinegar
  • 3 cloves of garlic, minced
  • 1 tbsp of ground cumin
  • 2 tsp of ground coriander
  • 1 tsp of ground turmeric
  • 1 tbsp of paprika (omit if AIP)
  • 1 tsp of dried oregano
  • 1 tsp of sea salt
  • fresh black pepper

Green Sauce:

  • 3/4 cup of mayonnaise (for my easy Paleo Mayo recipe, click here)
  • 2 tbsp of fresh lime juice
  • 1.5 cups of packed cilantro leaves (some stems are ok)
  • 2 cloves of garlic
  • 2 green onions, cut into small pieces
  • 1 to 2 tbsp of olive or avocado oil, as needed
  • 1 jalapeno pepper, halved and seeded



  1. Mix all chicken marinade ingredients into a bowl.
  2. Cover chicken legs with the marinade and allow to sit overnight or for a minimum of 2 hours.
  3. Heat oven to 425f degrees.
  4. Pat chicken juices with paper towel to ensure it isn’t too juicy, there should still be some spices on the chicken but it shouldn’t be overly wet.
  5. Place chicken legs in a shallow roasting dish or on a parchment paper lined baking sheet.
  6. Roast chicken for 35 to 45 minutes, using a meat thermometer to know when it’s done. The chicken is ready when the thermometer reads a temperature of 165 degrees.
  7. Remove chicken from the oven and cover loosely with foil. Allow to rest for about 10 minutes before serving.

Green Sauce:

  1. Add all green sauce ingredients to a food processor or blender and blend until well combined. Taste and add more salt or lime if needed.
  2. Pour into a jar and serve with chicken. Enjoy!

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