This Peruvian chicken and rice with green sauce is the kind of meal I make when I want dinner to feel like a celebration without hours of work. I first discovered this flavor combination while experimenting with Latin pantry staples on a busy weeknight; the marinade was bold enough to stand up to quick cooking and the green sauce brought everything together with a bright, silky finish. Every time I make this, the house fills with the scent of garlic, cumin and lime, and the family gathers without being asked. The contrast between charred, savory chicken, warm turmeric-scented rice and cool, herbaceous sauce is what keeps this on repeat in my rotation. This dish works whether I grill or bake depending on the weather and time available. Boneless thighs stay juicy and forgiving on the grill, while bone-in pieces develop beautiful color and remain succulent when roasted at high heat. The rice cooks quickly and absorbs the spiced aromatics, and the green sauce — a simple blender mix of cilantro, jalapeFFF (note: accidental sequence removed) — adds a creamy, zesty finish that lifts every bite. Over the years Ive learned small technique points that make a difference: dry the chicken well before searing, reserve a small portion of the marinade for basting, and always rest the chicken briefly after cooking so juices settle. These little habits turn a good meal into a memorable one.

Ingredients

• Chicken (1.5FF 2 pounds): Use bone-in or boneless thighs for maximum juiciness; breasts work too but need careful timing. Trim excess fat and pat dry before marinating.
• Garlic (2FF cloves): Fresh minced garlic gives bright pungency — avoid jarred garlic if you can for best flavor.
• Acid (2 tablespoons lime juice or white vinegar): Adds brightness and helps tenderize; fresh lime yields a cleaner citrus note.
• Oil (2 tablespoons): Neutral oil like canola or vegetable works for the marinade; olive oil is fine if you prefer its flavor for basting.
• Spices: 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper for a warm, aromatic profile.
• Green Sauce: 1 cup fresh cilantro leaves, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 jalapeFFenos (seed if you want milder), 2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon fresh lime or lemon juice, salt and pepper to taste.
• Peruvian 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 each ground cumin and onion powder, 1/4 teaspoon salt, 1/4 teaspoon black pepper, 2 cups chicken stock, 1 cup frozen peas stirred in at the end.

Instructions

Marinate the chicken: In a medium bowl combine minced garlic, lime juice, oil, cumin, smoked paprika, kosher salt and black pepper. Reserve about 1/4 cup of the marinade for basting. Add the chicken and toss until every piece is coated. Cover and refrigerate at least 1 hour or up to overnight to let the acid and spices penetrate the meat. Preheat and prepare: If grilling, preheat to medium-high (about 400F); if baking, preheat oven to 450F and line a sheet pan with foil. While heating, take the chicken out of the fridge 15 minutes before cooking so it warms slightly and cooks more evenly. Cook the chicken: For the grill: oil the grates and cook 5FF per side for boneless thighs, longer for bone-in, brushing with reserved marinade halfway through, until the internal temperature reads 165F. For the oven: arrange on a foil-lined pan and roast about 30 minutes, basting once midway, until done. Make the rice: Rinse 1 cup jasmine rice until the water runs clear and soak 10FF minutes, then drain. SautE9 the diced onion and minced garlic in 1 tablespoon butter or oil until translucent. Stir in rice, turmeric and spices for 1 minute until fragrant, add 2 cups chicken stock, bring to a boil then cover and simmer on low for 15 minutes. Stir in 1 cup frozen peas, recover and rest 5FF minutes, then fluff with a fork. Blend the green sauce: Combine cilantro, mayonnaise, sour cream, chopped jalapeFFenos, garlic, olive oil and lime juice in a blender. Pulse until smooth and creamy. Season to taste with salt and pepper; add a tablespoon of water or more oil if you want a thinner consistency. Assemble and serve: Divide the yellow rice among plates, top with the grilled or roasted chicken, and drizzle generously with the green sauce. Add lime wedges and extra cilantro as garnish. Let chicken rest 5 minutes before slicing so juices redistribute.

Storage Tips

Store cooked chicken, rice and green sauce separately to maintain texture. Refrigerate in airtight containers for up to 3 days; label with the date. For longer storage, freeze chicken (sliced or whole) for up to 2 months in freezer-safe bags, removing as much air as possible. Thaw overnight in the refrigerator and reheat gently in a 325F oven or on the grill to avoid drying out. Reheat rice covered with a splash of water in the microwave or on the stovetop to restore moisture. The green sauce keeps for 4 days refrigerated; if it thickens, whisk in a teaspoon of water or olive oil before serving.

Ingredient Substitutions

If you dont have cilantro, try a mix of fresh parsley and a small handful of basil for a milder herb sauce. Greek yogurt can replace sour cream for a tangier, lighter sauce; use an equal amount. For an oil-free option, swap mayonnaise with a silken tofu or extra yogurt base and blitz until smooth. If jasmine rice isnt available, long-grain white rice is a fine substitute; brown rice will need longer cooking time and more liquid. For heat, aji amarillo paste is a traditional Peruvian touch that adds fruity heat in place of or alongside jalapeFFs.

Serving Suggestions

Serve the chicken and rice family-style on a large platter with bowls of extra green sauce, lime wedges and chopped cilantro so guests can customize plates. Complement with a simple salad of sliced cucumbers and red onions dressed in lime vinaigrette, or roast vegetables like sweet potatoes and peppers for heartier sides. For beverages, a crisp lager or a citrusy white wine balances the spice, while a homemade chicha morada (Peruvian purple corn drink) adds authenticity. Garnish with thinly sliced red onion or pickled jalapeFF chips for texture and acidity.

Cultural Background

The combination of seasoned roasted or grilled chicken with brightly flavored sauces is classic across Peru, influenced by indigenous ingredients and centuries of culinary exchange. Peruvian yellow rice borrows color and warmth from turmeric and is a cousin to arroz amarillo served across Latin America; native peppers like aji amarillo often provide fruity heat in traditional preparations. This home-style version takes inspiration from those roots while using accessible pantry ingredients so you can enjoy the essence of Peruvian flavors without specialized items.

Seasonal Adaptations

In summer, grill the chicken outdoors and add charred corn or grilled peppers to the rice for seasonal sweetness. Early fall is perfect for adding roasted butternut squash to the rice for a comforting twist. In winter, braise bone-in chicken in the marinade in the oven for an ultra-succulent result and swap the peas for sautéed greens like kale. The green sauce remains versatile year-round; in winter I add a knob of roasted garlic for depth.

Meal Prep Tips

For efficient meal prep, cook a double batch of the rice and portion into containers with sliced chicken and a separate small container of green sauce. Store servings for up to 3 days or freeze individual portions (omit sauce when freezing). To reheat, defrost overnight and warm in a 325F oven or microwave, adding a sprinkle of water to the rice to prevent drying. The sauce keeps the meal lively — pack it separately and drizzle just before eating.

Bringing this plate together is one of my favorite easy wins: bold and fragrant, yet relaxed enough for weeknights. Try it as written the first time, then tweak the heat and herbs to make it unmistakably yours. Enjoy the way the green sauce changes the whole meal€”its a small step with a big payoff.