Peruvian Chicken with Cilantro Lime Green Sauce and Fluffy Jasmine Rice Recipe
This Peruvian Chicken with Green Sauce recipe features juicy grilled or baked chicken marinated with aromatic spices, paired with fragrant turmeric-infused jasmine rice and a creamy, zesty cilantro jalapeño green sauce. Perfect for a flavorful and satisfying meal with vibrant South American flavors.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 50 minutes (including marinade time)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
Ingredients
Scale
Chicken Marinade
- 1.5–2 pounds chicken thighs, breasts, or any cut
- 2–3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 whole jalapeño chiles, roughly chopped
- 2 cloves garlic
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon or lime juice
- Kosher salt and freshly ground black pepper, to taste
Jasmine Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2–3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon ground cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Mix well and reserve about 1/4 of the marinade. Add the chicken pieces, making sure they are fully coated, then refrigerate for at least 1 hour or overnight for best flavor.
- Cook Chicken – Grill Method: Preheat the grill to medium-high heat. Place the marinated chicken on the grill and cook for 5-7 minutes on each side until the internal temperature reaches 165°F. Brush the chicken with the reserved marinade halfway through cooking for enhanced flavor and moisture.
- Cook Chicken – Bake Method: Preheat the oven to 450°F. Line a sheet pan with foil and place the marinated chicken on it. Bake for 30 minutes or until the internal temperature reaches 165°F, brushing with the reserved marinade halfway through cooking to keep the chicken juicy and flavorful.
- Prepare Rice: Rinse the jasmine rice thoroughly under cold water until the water runs clear, then soak it for 10-15 minutes before draining. In a pot, melt butter or heat oil over medium heat and sauté the diced onion and minced garlic until softened and fragrant. Add the drained rice and seasonings including turmeric, ground cumin, onion powder, salt, and pepper, stirring for about 1 minute. Pour in the chicken stock, bring to a boil, then cover and reduce heat to a simmer. Cook for 15 minutes. Stir in frozen peas, cover again, and let the rice rest off the heat for 5-10 minutes. Fluff with a fork before serving.
- Make Green Sauce: In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and fresh lemon or lime juice. Blend until smooth and creamy, about 30 seconds. Season with kosher salt and freshly ground black pepper to taste.
- Assemble and Serve: Divide the cooked jasmine rice onto serving plates. Top with the grilled or baked Peruvian chicken. Drizzle generously with the creamy green sauce and serve immediately for a delicious and vibrant meal.
Notes
- Marinating the chicken overnight intensifies the flavors and tenderizes the meat.
- Adjust the number of jalapeños in the green sauce based on your spice preference.
- Using a food thermometer ensures the chicken is cooked safely to 165°F.
- You can substitute chicken stock with vegetable stock for a lighter taste.
- Leftover rice and green sauce can be refrigerated separately for up to 3 days.
Keywords: Peruvian chicken, grilled chicken, green sauce, cilantro jalapeño sauce, turmeric rice, Latin American recipe
