Description
If you’re looking to switch things up from the usual chicken dinners, this recipe is a must-try! Tender, flavorful chicken is marinated in warm, smoky spices, cooked to perfection, and paired with vibrant, spiced rice. The whole dish is brought together with ají verde, a creamy, zesty cilantro-based sauce that takes every bite to the next level.
Ingredients
Scale
- 1.5–2 pounds chicken thighs, breasts, or any cut, see notes
- 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
- Kosher salt and freshly ground black pepper
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tbsp butter/oil
- ¼ cup onion diced
- 2–3 garlic cloves minced
- 1 tsp turmeric
- 1/4 tsp EACH cumin, onion powder, salt, pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
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Marinate chicken: In a medium bowl, add all the ingredients for the chicken marinade and mix to combine. Reserve about ¼ of the mixture and set aside. Add in the chicken and mix until fully coated. Place in the fridge to marinate for at least 1 hour or overnight.
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When ready to cook, preheat grill to medium-high, or preheat oven to 450ºF. This would also be a good time to make rice, if serving with rice.
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To Grill Chicken: Grill the chicken on both sides for at least 5-7 minutes per side (will vary depending on the cut of chicken) or until cooked through to 165ºF. Brush with the reserved marinade halfway through.
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To Bake Chicken: Place the chicken on a foil-lined sheet pan and bake for 30 minutes or until cooked through and the internal temperature reaches 165ºF. Brush with the reserved marinade halfway through.
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To make rice: Wash rice until water runs clear. Soak for 10-15 minutes then drain water. Sauté shallot and garlic in a pot with butter until soft. Add the rice and seasoning to the pot and stir for 1 minute until fragrant. Add the chicken stock and bring to a boil, then cover with lid and reduce heat to low. Cook on low heat for 15 minutes. Stir in frozen peas, cover with lid and rest for 5-10 minutes. Fluff with a fork before serving.
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To make the green sauce: Add all the ingredients for the sauce to a blender and pulse for 30 seconds or until creamy. Taste and add salt & pepper.
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Serve: Divide rice mixture into serving plates, top with grilled chicken and a drizzle of the green sauce. Enjoy!