This Peruvian Chicken and Rice has everything I want in an easy summer meal. You get juicy grilled chicken, warm garlicky rice, and a creamy cilantro-lime sauce with just enough heat from jalapeño. It’s always a favorite at our table.
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Why This Recipe Works
I love this Peruvian Chicken and Rice when I want an easy dinner with plenty of bold, fresh flavor.
- Bold, Smoky Flavor: The garlic, cumin, smoked paprika, oregano, and honey marinade gives every bite layers of savory, smoky flavor, similar to my Peruvian-Style Grilled Spatchcock Chicken.
- Juicy Grilled Chicken: Chicken thighs stay tender and juicy on the grill, while the honey helps create those beautifully caramelized edges.
- Creamy Aji Verde: The cool cilantro-lime sauce is creamy, tangy, and a little spicy from the jalapeño. I love that same creamy contrast with my Air Fryer Peruvian-Style Chicken Drumsticks.
- Fluffy, Garlicky Rice: Toasting the rice with garlic and cumin gives it so much more flavor. Fresh cilantro stirred in at the end keeps it bright and fresh.
- Great for Dinner or Entertaining: Everything comes together into a complete, satisfying meal, and most of it can be prepped ahead. I especially love serving it platter-style with extra aji verde and lime wedges.
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Ingredients
- Boneless, Skinless Chicken Thighs – Juicy and flavorful, chicken thighs are perfect for grilling and stay tender even at higher temperatures. Chicken breasts also work, but cook them only to 165°F.
- Honey – Adds subtle sweetness to the marinade and helps the chicken develop those caramelized, browned edges on the grill.
- Ground Cumin – Gives both the chicken and rice a warm, earthy flavor that pairs especially well with garlic and cilantro.
- Smoked Paprika – Adds smoky flavor and rich color to the grilled chicken.
- Basmati Rice – I like basmati for its light, fluffy texture and separate grains. Long-grain white or jasmine rice also works, but follow the package directions for the correct liquid and cooking time.
- Chicken Broth – Cooks the rice while adding more savory flavor than water. Water works just fine if that’s what you have on hand.
- Greek Yogurt – Creates the cool, creamy base for the aji verde. Full-fat Greek yogurt gives the sauce a rich texture, or you can substitute sour cream or unsweetened dairy-free yogurt.
- Fresh Lime Juice – Adds acidity and brightness to the creamy aji verde. Keep extra lime nearby for squeezing over the finished chicken.
- Jalapeño – Gives the aji verde a fresh, mild heat. Remove the seeds for less spice, use serrano for more heat, or leave it out for a mild sauce.
For full list of ingredients and instructions, see recipe card below.
Instructions
- Marinate the Chicken: Blend the olive oil, honey, salt, cumin, smoked paprika, oregano, and garlic until smooth. Add the chicken, toss to coat, cover, and refrigerate for at least 1 hour.
- Grill the Chicken: Grill the chicken over medium-high heat for 5 to 7 minutes per side, or until the thickest part reaches 170–175°F.
- Rest the Chicken: Transfer the chicken to a platter and let it rest for 5 minutes before slicing or serving whole.
- Toast the Rice: Heat the olive oil in a saucepan, then add the garlic, cumin, salt, and rice. Cook for 1 to 2 minutes, stirring until fragrant and lightly toasted.
- Add the Broth and Cook: Pour in the chicken broth, bring to a boil, then cover and cook over low heat for about 15 minutes, or according to package directions.
- Fluff the Rice: Let the rice rest covered for 5 to 10 minutes, then fluff with a fork and fold in the chopped cilantro.
- Plate the Chicken and Rice: Add the rice to a serving platter or individual plates and arrange the grilled chicken alongside it.
- Serve: Drizzle the chicken with aji verde and serve with extra sauce, fresh cilantro, and lime wedges.
For full list of ingredients and instructions, see recipe card below.
Substitutions & Variations
Here are some of my favorite substitutions and variations:
- Chicken Options: I usually use boneless chicken thighs because they stay juicy on the grill, but you can also use bone-in thighs or chicken breasts. I cook breasts to 165°F and bone-in thighs to at least 175°F.
- Rice Swaps: I like basmati rice for its fluffy texture, but long-grain white or jasmine rice works well too. You can follow the package directions for the right amount of liquid and cooking time.
- Adjust the Heat: I start with half a jalapeño and remove the seeds when I want a milder sauce. You can add more jalapeño or use serrano pepper if you prefer more heat.
What to Serve with Peruvian Chicken and Rice
Fresh Sides
- This Peruvian Chicken and Rice already makes a hearty meal, so I love adding something fresh and crisp alongside it. Try it with Corn and Peach Salad for a sweet, juicy summer side, or Grilled Corn Salad for smoky corn, creamy avocado, and plenty of fresh lime flavor.
- A simple tomato and cucumber salad also works beautifully here, especially with avocado, Pickled Red Onions, and fresh lime on top to balance the smoky chicken and creamy aji verde.
Extras & Toppings
- Serve the chicken and garlicky rice with warm tortillas or flatbread so everyone can build their own plate. Add Simple Guacamole or Fresh Pico de Gallo for cool, fresh toppings that pair naturally with the cumin, smoked paprika, cilantro, and lime in the meal.
FAQs
How long should I marinate the Peruvian chicken?
Marinate the chicken for at least 1 hour, but 6 to 12 hours will give it deeper flavor. Avoid marinating it for longer than 24 hours because the salt and seasonings can start to affect the texture.
What temperature should chicken thighs reach on the grill?
For this recipe, cook the thighs until the thickest part registers 170 to 175°F on an instant-read thermometer. Thigh meat stays juicy at this temperature and becomes especially tender.
Why is my chicken browning too quickly?
The honey in the marinade encourages caramelization, so the chicken can brown before the center is finished cooking. Move it to indirect heat and continue grilling until it reaches the proper internal temperature.
Is it possible to make this recipe ahead of time?
Yes. Marinate the chicken up to 12 hours ahead and make the aji verde 1 to 2 days in advance. The rice can also be prepared ahead, although its texture is best when freshly cooked.
How do I store and reheat Peruvian chicken and rice?
Store the chicken, rice, and aji verde separately in airtight containers in the refrigerator for up to 4 days. Reheat the chicken gently in a covered skillet and warm the rice with a splash of water or broth, then add the aji verde cold after reheating.
More Chicken Dinner Recipes You’ll Enjoy
- Hainan Chicken Rice – Hainan chicken rice is the ultimate comfort food, ready in under an hour! It strikes a perfect balance of savory, nourishing, and satisfying.
- One-Pot Mediterranean Chicken and Orzo – One-Pot Mediterranean Chicken and Orzo is a creamy, flavorful, and satisfying family-friendly meal. Ready in 40 minutes from start to finish!
- Mojo Chicken – This mojo chicken is vibrant, zesty, and aromatic! Juicy chicken thighs are marinated in Cuban-inspired mojo sauce and grilled to perfection.
- Chicken Poblano Soup – This Chicken Poblano Soup is my go-to when I want something smoky, creamy, and comforting. The roasted poblanos, tender chicken, and rich broth hit the spot every time. It’s even better with a handful of crushed tortilla chips on top.
If you try this Peruvian Chicken and Rice recipe, let me know what you think! Rate and review this recipe in the comments below. Don’t forget to take a picture and tag me on Instagram @lenaskitchenblog!
Peruvian Chicken and Rice
Servings: 6 servings
This Peruvian Chicken and Rice has everything I want in an easy summer meal. You get juicy grilled chicken, warm garlicky rice, and a creamy cilantro-lime sauce with just enough heat from jalapeño. It’s always a favorite at our table.
Ingredients
For the Peruvian Chicken:
- ¼ cup extra-virgin olive oil
- 2 tablespoons honey
- 3 teaspoons kosher salt
- 2 teaspoons ground cumin
- 2 teaspoons smoked paprika
- 1½ teaspoons dried oregano
- 4 garlic cloves, grated
- 3 pounds boneless skinless chicken thighs, about 6 large thighs
For the Peruvian Rice:
- 2 teaspoons olive oil
- 4 garlic cloves, finely minced
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt
- 2 cups basmati rice, or long-grain white rice
- 3½ cups chicken broth, or water
- ¼ cup fresh cilantro, roughly chopped
For the Aji Verde Sauce:
- ¾ cup Greek yogurt, plain full-fat, or sour cream
- ½ bunch fresh cilantro, including tender stems
- 2 tablespoons lime juice, fresh, plus more to taste
- 1 garlic clove, smashed
- ½ jalapeño, seeded for less heat
- ¼ teaspoon kosher salt
Instructions
- Add the olive oil, honey, kosher salt, cumin, smoked paprika, oregano, and garlic to a bowl and blend with an immersion blender until smooth.
- Add the chicken thighs, toss until evenly coated, cover, and refrigerate for at least 1 hour or preferably 6 to 12 hours.
- Preheat the grill to medium-high heat, about 400°F, and lightly oil the grates. Remove the chicken from the marinade, let the excess drip off, and grill for 5 to 7 minutes per side, or until the thickest part reaches 170 to 175°F.
- Transfer the chicken to a platter and let it rest for 5 minutes before slicing or serving.
- While the chicken cooks, heat the olive oil in a medium saucepan over medium heat. Add the garlic, cumin, and kosher salt and cook for 30 seconds to 1 minute, then add the rinsed rice and toast for 1 to 2 minutes.
- Pour in the chicken broth and bring to a boil. Stir once, reduce the heat to low, cover, and cook for about 15 minutes, or according to the package directions.
- Remove the rice from the heat and let it rest, covered, for 5 to 10 minutes. Fluff with a fork, fold in the chopped cilantro, and adjust the salt to taste.
- Add the Greek yogurt, cilantro, lime juice, garlic, jalapeño, and kosher salt to a tall container and blend with an immersion blender until smooth and creamy. Taste and adjust the seasoning, adding 1 to 2 tablespoons of water if needed to thin the sauce.
- Serve the grilled chicken with the warm Peruvian rice and drizzle with the aji verde. Garnish with fresh cilantro and lime wedges and serve immediately.
Notes
- Marinate for deeper flavor. One hour works, but 6 to 12 hours gives the chicken plenty of time to absorb the garlic and spices.
- Keep the marinade under 24 hours. Marinating too long can start to change the texture of the chicken.
- Watch the grill temperature. The honey helps the chicken caramelize quickly, so move it to indirect heat if the outside browns before the center is done.
- Give the chicken some space. Leave room between the thighs so they grill and caramelize instead of steaming.
- Use a meat thermometer. Cook chicken thighs to 170 to 175°F for juicy, tender meat without any guesswork.
- Rest before slicing. Give the grilled chicken 5 minutes to rest so the juices stay in the meat.
- Follow your rice package. Different varieties and brands need slightly different amounts of liquid, so use the package directions when they differ from the recipe.
- Keep the rice covered. Let it rest for 5 to 10 minutes off the heat before lifting the lid, then fluff gently with a fork.
- Adjust the aji verde to taste. Jalapeños vary in heat, so start with less and add more after blending if needed.
- Use the cilantro stems. Tender stems have plenty of flavor and blend smoothly into the aji verde, so there is no need to discard them.
- Thin the sauce as needed. Blend in 1 to 2 tablespoons of water if you want aji verde that’s easier to drizzle.
- Prep ahead for an easier dinner. Marinate the chicken up to 12 hours ahead and refrigerate the aji verde for 1 to 2 days, then cook the rice close to serving time.
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