Peruvian Chicken with Green Sauce (Printer-Friendly)
Marinated chicken thighs grilled to perfection, served with fragrant yellow rice and creamy cilantro-jalapeño green sauce.
# What You’ll Need to Cook:
→ Chicken Marinade
01 -
1.5-2 pounds chicken thighs, breasts, or any cut
02 -
2-3 cloves garlic, minced
03 -
2 tablespoons lime juice or white vinegar
04 -
2 tablespoons oil of choice
05 -
1 tablespoon ground cumin
06 -
1 teaspoon smoked paprika
07 -
1 teaspoon kosher salt
08 -
1/2 teaspoon freshly ground black pepper
→ Green Sauce
09 -
1 cup fresh cilantro leaves
10 -
1/2 cup mayonnaise
11 -
1/4 cup sour cream
12 -
2 whole jalapeño chiles, roughly chopped
13 -
2 cloves garlic
14 -
1 tablespoon olive oil
15 -
1 tablespoon fresh lemon or lime juice
16 -
Kosher salt and freshly ground black pepper
→ Peruvian Yellow Rice
17 -
1 cup jasmine rice
18 -
1 tablespoon butter or oil
19 -
1/4 cup onion, diced
20 -
2-3 garlic cloves, minced
21 -
1 teaspoon turmeric
22 -
1/4 teaspoon ground cumin
23 -
1/4 teaspoon onion powder
24 -
1/4 teaspoon kosher salt
25 -
1/4 teaspoon freshly ground black pepper
26 -
2 cups chicken stock
27 -
1 cup frozen peas
# Steps to Prepare:
01 -
In a medium bowl, combine all ingredients for the chicken marinade. Mix well and reserve about 1/4 of the mixture. Add the chicken to the marinade, ensuring full coverage. Refrigerate for at least 1 hour or overnight.
02 -
Preheat the grill to medium-high. Cook the chicken for 5-7 minutes per side until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through cooking.
03 -
Preheat the oven to 450°F. Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through cooking.
04 -
Rinse rice thoroughly until water runs clear. Soak the rice for 10-15 minutes, then drain. In a pot, sauté onion and garlic in butter until softened. Add rice and seasonings. Stir for 1 minute until fragrant. Add chicken stock and bring to a boil. Cover, reduce heat, and simmer for 15 minutes. Stir in frozen peas, cover, and let rest for 5-10 minutes. Fluff with a fork before serving.
05 -
Blend all ingredients for the green sauce until creamy, about 30 seconds. Adjust salt and pepper to taste.
06 -
Divide the rice onto serving plates. Top with the grilled or baked chicken and drizzle with the green sauce. Serve immediately.
# Extra Cooking Tips:
01 -
Chicken can be marinated overnight for enhanced flavor.