Peruvian Chicken: A Flavorful Delight for Your Table

Peruvian chicken is a succulent, juicy dish that’s bursting with flavor and spices. This easy recipe is perfect for family dinners or meal prep. Its vibrant taste and creamy green sauce make it unforgettable and a must-try!

Ingredients needed for Peruvian Chicken

Chicken options and preparation

You can use various chicken cuts for this recipe, including thighs, breasts, or any cut you prefer. Aim for 1.5 to 2 pounds of chicken, ensuring uniform pieces for even cooking. Each bite will be tender, juicy, and satisfying.

Marinade ingredients

The marinade for Peruvian chicken is simple yet impactful. Combine 2-3 minced garlic cloves, 2 tablespoons of lime juice or white vinegar, 2 tablespoons of your favorite oil, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, and season with 1 teaspoon of kosher salt and 1/2 teaspoon of black pepper. This mixture infuses the chicken with savory depth.

Green sauce components

No Peruvian chicken is complete without its signature green sauce. Blend 1 cup of fresh cilantro leaves, 1/2 cup of mayonnaise, 1/4 cup of sour cream, 2 chopped jalapeño chiles, 2 garlic cloves, 1 tablespoon of olive oil, and 1 tablespoon of fresh lemon or lime juice. Adjust seasoning with kosher salt and freshly ground black pepper for a zesty kick.

Peruvian yellow rice ingredients

This dish pairs beautifully with Peruvian yellow rice. You’ll need 1 cup of jasmine rice, 1 tablespoon of butter or oil, 1/4 cup of diced onion, 2-3 minced garlic cloves, 1 teaspoon of turmeric, along with a sprinkle of cumin, onion powder, salt, and pepper. Combine these with 2 cups of chicken stock and 1 cup of frozen peas for a delightful side.

How to make Peruvian Chicken

Marinating the chicken

Start by marinating the chicken. Mix all marinade ingredients in a bowl, reserving 1/4 of the mixture for later. Coat the chicken with the remaining marinade and let it sit in the refrigerator for at least 1 hour, or preferably overnight. This step enhances the flavors, making the chicken tender and succulent.

Grilling or baking the chicken

Next, preheat your grill to medium-high or the oven to 450ºF. Grill the chicken for 5-7 minutes per side until it reaches an internal temperature of 165ºF. If baking, place the chicken on a foil-lined sheet pan and bake for 30 minutes, brushing with reserved marinade halfway through to keep it moist and flavorful.

Preparing the Peruvian yellow rice

While your chicken cooks, prepare the Peruvian yellow rice. Rinse the rice until the water runs clear, then soak for 10-15 minutes and drain. Sauté the onion and garlic in butter until soft, then add the rice and seasonings. Stir for a minute, then add chicken stock, bring to a boil, cover, and reduce heat. Cook for 15 minutes, stir in peas, and let it rest for 5-10 minutes before fluffing.

Making the green sauce

For the green sauce, blend all ingredients until creamy. Adjust the seasoning to your taste, making sure it complements the chicken perfectly. This sauce adds a refreshing, zesty flavor that elevates the dish.

Serving suggestions

To serve, plate the vibrant yellow rice topped with the perfectly cooked chicken. Drizzle generously with the green sauce. This meal is not only pleasing to the eyes but also to the palate, sure to impress family and friends!

Helpful tips for the best results

Marination time and techniques

For the best flavor, marinate the chicken for at least 1 hour, but do not exceed overnight to prevent breakdown of the meat. This short wait enhances the flavor and tenderness, making every bite delightful.

Cooking tips for even doneness

Use chicken pieces of similar size for even cooking. A digital probe thermometer should indicate at least 165ºF for fully cooked chicken. Check smaller pieces first to ensure everything is evenly cooked.

Storing leftovers properly

Store chicken, rice, and sauce separately in airtight containers in the refrigerator for up to 4 days for chicken and rice, and up to 5 days for the sauce. This way, you can enjoy leftovers without compromising freshness.

Variations of Peruvian Chicken

Alternative chicken cuts

You can also use a whole chicken, skin-on thighs, drumsticks, or breasts to suit your preference. Each cut offers a different texture and flavor experience, making this dish versatile.

Serving options beyond rice

If you’re looking for alternatives, consider serving with roasted potatoes instead of rice. This adds a crispy texture and complements the juicy chicken beautifully.

FAQs

Related Recipes to try

• Delicious Chicken Meal Prep
• Perfect Roast Chicken
• Spicy Firecracker Chicken
• Sizzling Chicken Fajitas
• Flavorful Teriyaki Chicken

Conclusion

This Peruvian chicken recipe brings a burst of flavor to your kitchen and is a fantastic choice for any meal. For more inspiring recipes, visit us on Pinterest at Artemis Recipes. Enjoy the delicious flavors and share this dish with your loved ones!

Peruvian Chicken: A Flavorful Delight for Your Table

This Peruvian chicken dish is marinated to perfection and served with a creamy green sauce and aromatic yellow rice, making it a delightful meal for any occasion.

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Prep Time 1 hour hr

Cook Time 30 minutes mins

Total Time 1 hour hr 30 minutes mins

Course Dinner

Cuisine Peruvian

Servings 4 people

Calories 600 kcal

Equipment

• grill
• oven
• mixing bowl
• foil-lined sheet pan
• sauté pan
• Blender

Ingredients

  

• 1.5-2 pounds chicken (thighs, breasts, or any cut)
• 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
• ½ teaspoon freshly ground black pepper
• 1 cup fresh cilantro leaves
• ½ cup mayonnaise
• ¼ 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
• 1 cup jasmine rice
• 1 tablespoon butter or oil
• ¼ cup onion, diced
• 2-3 cloves garlic, minced
• 1 teaspoon turmeric
• ¼ teaspoon each of cumin, onion powder, salt, and pepper
• 2 cups chicken stock
• 1 cup frozen peas

Instructions

 

• Marinate the chicken by mixing all marinade ingredients, reserving 1/4 of the mixture, coating the chicken, and refrigerating for at least 1 hour or overnight.
• Preheat the grill to medium-high or the oven to 450ºF and prepare the rice if serving.
• Grill the chicken for 5-7 minutes per side until it reaches 165ºF, brushing with reserved marinade halfway.
• Bake the chicken on a foil-lined sheet pan for 30 minutes, brushing with reserved marinade halfway.
• Wash the rice until water runs clear, soak for 10-15 minutes, then sauté onion and garlic in butter until soft, add rice and seasonings, stir, add chicken stock, bring to a boil, cover, reduce heat, and cook for 15 minutes.
• Stir in peas, cover, and rest for 5-10 minutes before fluffing.
• Blend all green sauce ingredients until creamy, adjusting seasoning to taste.
• Serve the rice topped with grilled chicken and green sauce.

Notes

Marinate chicken for at least 1 hour, preferably overnight, but do not exceed overnight to prevent breakdown of meat. Use chicken pieces of similar size for even cooking; check smaller pieces for doneness first. A digital probe thermometer should read at least 165ºF for fully cooked chicken. The green sauce can be made healthier by substituting mayonnaise with Greek yogurt.

Keyword green sauce, grilled chicken, peruvian chicken, yellow rice