If you’re craving a bright, flavorful, and easy-to-make dinner, this Peruvian Chicken and Rice with Green Sauce is exactly what you need! Tender, marinated chicken thighs or breasts are grilled or baked to perfection, served over seasoned Peruvian yellow rice, and topped with a creamy, zesty green sauce (ají verde). This dish is bursting with flavor and makes for a complete meal your family will love.
Whether you’re looking to shake up your weeknight dinners or impress guests with something unique, this Peruvian-inspired recipe is simple, versatile, and downright delicious.
Why You’ll Love This Recipe
- Juicy, Flavorful Chicken: Marinated in earthy, smoky spices for the ultimate taste.
- Versatile Cooking: Grill or bake—both methods deliver tender, juicy chicken.
- Complete Meal: Served over seasoned yellow rice with peas and topped with a fresh cilantro green sauce.
- Family-Friendly: Flavorful, easy to prepare, and perfect for any crowd.
- Prep Ahead Friendly: You can make the rice and green sauce in advance for a stress-free dinner.
Ingredients
For the Chicken:
- 1.5–2 pounds chicken (thighs, breasts, drumsticks, or a mix)
- 2–3 cloves garlic, minced
- 2 tbsp lime juice or white vinegar
- 2 tbsp oil of choice
- 1 tbsp ground cumin
- 1 tsp smoked paprika
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Green Sauce (Ají Verde):
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise (or Greek yogurt for a lighter version)
- ¼ cup sour cream
- 2 jalapeños, roughly chopped (remove seeds for milder sauce)
- 2 cloves garlic
- 1 tbsp olive oil
- 1 tbsp fresh lemon or lime juice
- Salt and pepper, to taste
For Peruvian Yellow Rice:
- 1 cup jasmine rice (or basmati/Latin parboiled rice)
- 1 tbsp butter or oil
- ¼ cup shallot or onion, diced
- 2–3 garlic cloves, minced
- 1 tsp turmeric
- ¼ tsp each: cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
Step 1: Marinate the Chicken
- In a medium bowl, combine garlic, lime juice, oil, cumin, smoked paprika, salt, and pepper.
- Reserve about ¼ of the marinade, then toss the chicken in the rest until fully coated.
- Refrigerate for at least 1 hour or overnight for maximum flavor.
Step 2: Cook the Chicken
- Grill: Preheat grill to medium-high. Grill chicken 5–7 minutes per side (depending on cut) until internal temperature reaches 165ºF. Brush with reserved marinade halfway through.
- Bake: Preheat oven to 450ºF. Place chicken on a foil-lined sheet pan and bake for 30 minutes or until internal temperature reaches 165ºF. Brush with reserved marinade halfway through.
Step 3: Make the Peruvian Yellow Rice
- Rinse rice until water runs clear, then soak for 10–15 minutes and drain.
- Sauté shallot and garlic in butter or oil until soft.
- Add rice and spices, stirring for 1 minute until fragrant.
- Pour in chicken stock, bring to a boil, then reduce heat to low and cover. Cook 15 minutes.
- Stir in frozen peas, cover, and let rest 5–10 minutes. Fluff with a fork before serving.
Step 4: Make the Green Sauce
- Blend cilantro, mayonnaise, sour cream, jalapeños, garlic, olive oil, lemon juice, salt, and pepper until smooth and creamy. Adjust seasoning to taste.
Step 5: Serve
- Divide rice onto plates, top with grilled or baked chicken, and drizzle generously with green sauce. Enjoy!
Tips for the Best Peruvian Chicken
- Marinate Well: For juicy, flavorful chicken, marinate at least 1 hour or overnight—but don’t exceed 24 hours.
- Uniform Chicken Pieces: Try to use pieces of similar size for even cooking.
- Check Doneness: Use a meat thermometer; chicken is done at 165ºF.
- Prep Ahead: Make the rice and green sauce a day before to save time.
Variations
- Chicken: Use boneless thighs, skin-on thighs, drumsticks, leg quarters, or even breasts.
- Serve with Potatoes: Swap rice for roasted potatoes for a comforting twist.
- Spicy Sauce: Add extra jalapeño for more heat.
- Healthier Sauce: Substitute Greek yogurt for mayonnaise.
Storage
- Chicken: Store separately in an airtight container for up to 4 days.
- Rice: Keep in a separate airtight container for up to 4 days.
- Green Sauce: Store in a separate container for up to 5 days.
This Peruvian Chicken and Rice with Green Sauce is the perfect combination of juicy, flavorful chicken, fragrant yellow rice, and a fresh, creamy cilantro sauce! Ideal for weeknight dinners, meal prep, or special gatherings.