Peruvian Chicken and Rice
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.
Servings: 6 servings
Calories: 647kcal
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.
Nutrition
Calories: 647kcal | Carbohydrates: 60g | Protein: 52g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 219mg | Sodium: 2374mg | Potassium: 764mg | Fiber: 2g | Sugar: 8g | Vitamin A: 513IU | Vitamin C: 5mg | Calcium: 101mg | Iron: 4mg