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Roasted Chicken with Avocado-Cilantro Sauce

Roasted Chicken with Avocado-Cilantro Sauce

This avocado sauce, guasacaca, is made for golden, crisp-skinned chicken: cooling, creamy, herbaceous, with a kick of chili heat.

By Courtney HillFebruary 1, 2023

  • Makes
    4 servings
  • Cook Time
    45 minutes
  • Active time plus cooling
    20 minutes active
  • Rating

Venezuelan guasacaca, a bright, tangy sauce made from avocados, herbs and mild green chilies, is a standard accompaniment to grilled meats and chicken. Here we simply roast bone-in chicken thighs or breasts in a hot oven. The cool, creamy avocado sauce is a perfect contrast to the golden brown, crisp-skinned meat.

Ingredients
  • 3

    pounds bone-in, skin-on chicken thighs OR breasts OR a combination, trimmed and patted dry

  • 4

    tablespoons extra-virgin olive oil, divided

  • Kosher salt and ground black pepper

  • 2

    ripe avocados, halved, pitted and peeled

  • 1 ½

    cups lightly packed cilantro OR flat-leaf parsley, plus extra chopped, to serve

  • 1

    jalapeño chili, stemmed and seeded

  • ½

    medium white onion, roughly chopped

  • 3

    tablespoons white vinegar

  • Optional garnish: Lime wedges OR crumbled queso fresco OR chopped pickled jalapeños OR a combination

Heat the oven to 450°F with a rack in the middle position. On a rimmed baking sheet, toss the chicken with 2 tablespoons of the oil, then season with salt and pepper. Arrange skin side up and roast until the thickest part of the breast (if using) reaches about 160°F and the thickest part of the largest thigh (if using) reaches about 175°F, 30 to 40 minutes. Remove from the oven and let rest for 10 minutes. Meanwhile, in a food processor, combine the avocados, cilantro, jalapeño, onion, vinegar, remaining 2 tablespoons oil and ¼ teaspoon each salt and pepper. Process until smooth, 1 to 2 minutes. Transfer the chicken to a platter and pour over any accumulated juices. Sprinkle with chopped cilantro and serve with the sauce.