Peruvian-Style Grilled Chicken with Green Sauce & Yellow Rice

Peruvian-Style Grilled Chicken with Green Sauce & Yellow Rice
Rated 5.0 stars by 1 users
Servings
6-8
Prep Time
3-9 hours
Cook Time
45 minutes
Experience the bold flavors of Peruvian cuisine with this delicious grilled or baked chicken, paired with fragrant yellow rice and a creamy, spicy green sauce. A perfect dish for a vibrant and satisfying meal!
You will need:
- 3-4 pounds chicken (thighs, breasts, or any cut)
- 5-6 cloves garlic, minced
- 4 tablespoons lime juice or white vinegar
- 4 tablespoons oil of choice
- 4 tablespoons Tamari or Soy Sauce
- 2 tablespoon ground cumin
- 2 teaspoon smoked paprika
- 2 teaspoon of Oregano
- 2 teaspoon kosher salt
- 2 teaspoon freshly ground black pepper
- 3 cloves garlic, minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil of choice
- 2 tablespoons Tamari or Soy Sauce
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon of Oregano
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground black pepper
- 2 cup fresh cilantro leaves
- 1 cup mayonnaise
- ½ cup sour cream
- 4 whole jalapeño chiles, roughly chopped
- 4 cloves garlic
- 2 tablespoon olive oil
- 4 tablespoon fresh lemon or lime juice (2 small limes)
- Kosher salt and freshly ground black pepper, to taste
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- ¼ cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- ¼ teaspoon each cumin, onion powder, salt, and pepper
- 2 cups chicken stock
- 1 cup frozen peas
Ingredients
For the Chicken Marinade
Separate Marinade for glazing chicken before baking
For the Green Sauce
For the Peruvian Yellow Rice
Directions
Marinate the Chicken
In a medium bowl, mix all the marinade ingredients until well combined.
Add the chicken to the bowl and toss until fully coated. Cover and refrigerate for at least 3 hours or overnight for best flavor.
Cook the Chicken
Preheat the oven to 450°F.
Place the chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with the extra marinade halfway through. Ensure the internal temperature reaches 165°F before serving. You can increase the flame at the end to add some browning to the top of the chicken to desired crispiness.
Prepare the Yellow Rice
Rinse the rice under cold water until the water runs clear. Soak for 10-15 minutes, then drain.
- In a pot, heat butter over medium heat. Add the onion and garlic, sautéing until softened.
- Stir in the rice and seasonings, cooking for 1 minute until fragrant.
- Pour in the chicken stock, bring to a boil, then cover and reduce heat to low. Simmer for 15 minutes.
- Stir in the frozen peas, cover, and let rest for 5-10 minutes before fluffing with a fork.
Make the Green Sauce
Add all sauce ingredients to a blender and blend until smooth and creamy. Adjust salt and pepper to taste.
Serve
Plate the yellow rice, top with the grilled or baked chicken, and drizzle with the green sauce. Enjoy!
Recipe Note
Pro Tips:
Marinating Time: The longer the chicken marinates, the more flavorful it will be. Overnight is best, but a minimum of 3 hours is needed at the very least.
Heat Control: Adjust the number of jalapeños in the green sauce to control spice levels.
Serving Suggestion: Pair with a simple side salad or grilled vegetables for a well-rounded meal.
Enjoy this authentic Peruvian-inspired dish with bold, smoky flavors and creamy, zesty sauce!