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Peruvian Chicken with Green Sauce

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This Peruvian Chicken with Green Sauce is a flavor-packed dish that combines perfectly grilled chicken with a creamy, zesty cilantro-lime sauce. Served with aromatic yellow rice, it’s a meal that’s sure to impress your taste buds and your guests. The smoky cumin, spicy jalapeños, and tangy lime make this dish a refreshing twist on traditional chicken dinners.

Ingredients

Scale

Chicken & Marinade

  • 1.5–2 pounds chicken thighs or breasts
  • 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

→ Yellow Rice

  • 1 cup jasmine rice
  • 1 tablespoon butter or oil
  • 1/4 cup diced onion
  • 2–3 garlic cloves, minced
  • 1 teaspoon turmeric
  • 1/4 teaspoon cumin
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 cups chicken stock
  • 1 cup frozen peas

Instructions

  • Mix all marinade ingredients in a bowl. Reserve 1/4 of the marinade for basting. Coat chicken with the remaining marinade and refrigerate for 1 hour or overnight.
  • Preheat grill to medium-high or oven to 450ºF. Start preparing rice if serving.
  • Grill chicken for 5-7 minutes per side or bake for 30 minutes until the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through cooking.
  • Wash and soak rice for 10-15 minutes. Sauté onion and garlic in butter or oil, then add rice and seasonings. Add chicken stock, bring to a boil, then cover and simmer for 15 minutes. Stir in peas and let the rice rest.
  • Blend all green sauce ingredients until creamy. Season with salt and pepper to taste.
  • Plate the rice, top with the grilled chicken, and drizzle generously with the green sauce.

Notes

  • If you want to add more spice, leave the seeds in the jalapeños or use a hotter variety of chili.
  • The green sauce can be made ahead and stored in the fridge for up to 3 days.
  • For extra flavor, try adding roasted vegetables on the side, such as sweet potatoes or bell peppers.

Nutrition

Find it online: https://easyfoodflash.com/peruvian-chicken-with-green-sauce/