This Peruvian chicken and rice with green sauce has been one of my happiest kitchen discoveries — a complete meal that brings bold, bright flavors to the table without complicated techniques. I first landed on this combination on a busy weeknight when I wanted something with grilled char and a creamy, herb-forward sauce to cut through the richness. The citrusy marinade softens the meat, turmeric-scented rice holds fragrant warmth, and the green sauce — a silky blend of cilantro, jalapeño, mayo and a splash of citrus — finishes every bite with freshness. Over time this dish became my go-to for casual dinners, backyard gatherings, and even busy holiday spreads where the familiar flavors feel both comforting and celebratory. What makes this combination special is its balance of texture and temperature: crisped skin or caramelized edges on the chicken, fluffy rice studded with sweet peas, and the cool, almost velvety sauce that ties everything together. I love using boneless thighs for juiciness, but breasts or bone-in pieces work beautifully if you adjust cooking time. Each component is forgiving — the marinade is simple, the rice is mostly hands-off once simmering, and the sauce blends in seconds. Every time I serve this, people ask for the recipe, and the leftovers are just as good the next day.

Ingredients

• Chicken (1.5–2 pounds): Use boneless skin-on thighs for juicy results or breasts for a leaner option. Bone-in dark cuts add charm and deeper flavor but increase cooking time. I often choose boneless thighs because they grill quickly and stay moist; organic or free-range varieties have a cleaner taste.
• Garlic (2–3 cloves): Freshly minced garlic imparts sharpness to the marinade. Avoid jarred garlic for this recipe when possible — fresh delivers a brighter aroma.
• Acid (2 tablespoons lime juice or white vinegar): Acid both tenderizes the meat and lifts the spice profile. I prefer lime for a fresher finish.
• Oil (2 tablespoons): Use a neutral oil like canola or a light olive oil to disperse spices evenly in the marinade and encourage even charring on the grill.
• Spice mix: 1 tablespoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1/2 teaspoon black pepper — this combo gives warm, smoky depth without overpowering the citrus and herbs.
• Green sauce: 1 cup packed cilantro leaves, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 jalapeños (seeded if you prefer mild), 2 cloves garlic, 1 tablespoon olive oil, 1 tablespoon lemon or lime juice, salt and pepper to taste. The mayonnaise and sour cream create a velvety texture while cilantro and chile deliver brightness.
• Peruvian yellow rice: 1 cup jasmine rice, 1 tablespoon butter or oil, 1/4 cup diced onion (or shallot), 2–3 garlic cloves, 1 teaspoon turmeric, 1/4 teaspoon each cumin, onion powder, salt and pepper, 2 cups chicken stock, and 1 cup frozen peas added at the end. Turmeric gives the rice its signature color and a subtle earthy note.

Instructions

Marinate the chicken: In a medium bowl combine minced garlic, lime juice (or vinegar), oil, ground cumin, smoked paprika, kosher salt and black pepper. Reserve about 1/4 cup of this mixture to brush on while cooking. Add the chicken and toss until every piece is evenly coated. Cover and refrigerate for at least 1 hour or up to overnight — longer marination deepens flavor and tenderizes the meat. Prepare the rice: Rinse 1 cup jasmine rice until the water runs clear and soak for 10–15 minutes, then drain. In a medium saucepan, melt 1 tablespoon butter or heat oil and sauté 1/4 cup diced onion and 2–3 minced garlic cloves until translucent, about 3 minutes. Add the rice and spices (1 teaspoon turmeric, 1/4 teaspoon each cumin, onion powder, salt, pepper) and stir for 1 minute to toast the grains and bloom the spices. Pour in 2 cups chicken stock, bring to a boil, reduce to low, cover and simmer for 15 minutes. Stir in 1 cup frozen peas, cover and let rest off the heat for 5–10 minutes before fluffing with a fork. Cook the chicken — grill method: Preheat the grill to medium-high. Grill the marinated chicken 5–7 minutes per side depending on thickness, brushing with reserved marinade halfway through. Look for deep grill marks and an internal temperature of 1656F when measured at the thickest part. Let rest 5 minutes before slicing to retain juices. Cook the chicken — oven method: Preheat the oven to 4506F and line a sheet pan with foil. Place chicken on the pan and bake for about 30 minutes (time varies with cut), brushing with reserved marinade halfway through. Aim for an internal temperature of 1656F and allow to rest 5 minutes before serving. Make the green sauce: In a blender add 1 cup cilantro leaves, 1/2 cup mayonnaise, 1/4 cup sour cream, 2 chopped jalapeos, 2 garlic cloves, 1 tablespoon olive oil and 1 tablespoon lemon or lime juice. Pulse until creamy, scrape down the sides as needed, and season with kosher salt and freshly ground black pepper. Taste and adjust acidity or heat. Assemble and serve: Divide the yellow rice among plates, top with sliced chicken and a generous drizzle of green sauce. Garnish with extra cilantro sprigs and lime wedges if desired. Serve immediately for the best contrast of warm rice and cool sauce.

Storage Tips

Store components separately for best texture: keep the green sauce in an airtight container in the refrigerator for up to 4 days and the cooked chicken in a shallow airtight container for 3 days. Rice stores well for 3-4 days; spread it in a shallow container to cool quickly and reheat with a splash of stock or water in a skillet over medium heat covered until warmed through. For longer storage, freeze cooked chicken and rice in portioned freezer-safe containers for up to 3 months; thaw overnight in the refrigerator and reheat gently to avoid drying the meat.

Ingredient Substitutions

If you need dairy-free options, swap the sour cream for plain unsweetened coconut yogurt and use a vegan mayonnaise to keep the sauce creamy. For a lower-fat sauce, replace half the mayo with plain Greek yogurt. If you don’t have cilantro, a mix of parsley and a small handful of basil will provide herbaceous notes, though the taste will shift away from a classic Peruvian finish. For heat control, remove seeds from jalapeos or substitute a mild pepper; to increase heat, add a serrano. Use vegetable stock instead of chicken stock to keep the meal pescatarian-friendly.

Serving Suggestions

Serve this plate with wedges of lime, sliced red onion marinated briefly in lime juice, and a simple cabbage slaw for crunch. Crisp roasted sweet potatoes or a light avocado salad make excellent sides. For a family-style spread, arrange sliced chicken over a large platter of rice and pass the green sauce at the table so guests can add as much as they like. Garnish with toasted sesame seeds or a sprinkle of smoked paprika for color contrast.

Cultural Background

This dish draws inspiration from Peruvian rotisserie chicken (pollo a la brasa) and the ubiquitous aji verde sauce commonly served alongside many Peruvian preparations. While not a traditional exact replica, the flavors — citrus in the marinade, turmeric-colored rice, and a cilantro-chile emulsion — reflect the South American palate where bright herbs and chiles balance savory proteins. In Peru, such plates often feature simple sides and vibrant sauces that complement rather than overpower the main protein.

Seasonal Adaptations

In summer grill the chicken for added smokiness and serve with a corn salad or heirloom tomato slices. In cooler months roast root vegetables alongside the chicken on the sheet pan for a hearty meal. Swap frozen peas for fresh shelled peas in spring for a sweeter pop, or stir in chopped roasted peppers in autumn for an earthier profile. Herbs can be adjusted seasonally; in winter, a touch of chopped flat-leaf parsley with cilantro stretches the herb budget without losing green flavor.

Meal Prep Tips

To meal-prep portions for the week, cook and slice the chicken, portion rice, and pack the green sauce separately in small containers. Use microwave-safe bowls for quick lunches; add a lime wedge and fresh cilantro before serving to brighten flavors. Label containers with dates and rotate within 3-4 days. For grab-and-go dinners, assemble bowls with rice first, then protein, and keep sauce chilled until serving to preserve texture.

Whether you’re feeding a family, hosting friends, or packing lunches for the week, this Peruvian-inspired plate is adaptable, flavorful, and reliably delicious. I hope it becomes a favorite in your home — feel free to experiment, swap ingredients to suit your pantry, and make the green sauce your signature touch.