Craving bold, smoky flavors that’ll make your weeknight dinner feel like a restaurant experience? This Peruvian Chicken recipe delivers juicy, perfectly marinated chicken with a creamy jalapeño green sauce and golden yellow rice — all in one show-stopping meal the whole family will love.
Okay, real talk — the first time I made Peruvian chicken, I stood over the pan and just inhaled the cumin and smoked paprika hitting the heat. My family wandered into the kitchen one by one like cartoon characters following a smell cloud. That’s the kind of dinner this is. It’s one of those easy Tuesday dinner ideas that feels anything but ordinary.
Table of Contents
What Makes This Peruvian Chicken So Good
This isn’t your average weeknight chicken. We’re talking deeply marinated meat with garlic, lime, cumin, and smoked paprika — flavors that are bold, smoky, and just a little tangy. Pair that with a zippy cilantro jalapeño green sauce and fluffy turmeric-kissed yellow rice, and you’ve got a full dinner dishes family moment happening right on your table.
It’s also genuinely one of the best answers to “what to eat for dinner healthy” — high protein, loads of flavor, and made with real, wholesome ingredients. No weird shortcuts, no mystery sauces from a packet.
Peruvian Chicken with Green Sauce & Yellow Rice
Equipment
- Mixing bowl
- Grill or Oven
- Sheet pan
- Medium pot
- Blender
- meat thermometer
- fork
Ingredients
Chicken Marinade
- 1.5-2 lbs chicken thighs, breasts, or any cut
- 2-3 cloves garlic minced
- 2 tablespoons lime juice or white vinegar
- 2 tablespoons oil oil of choice
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Green Sauce
- 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 to taste
Peruvian Yellow Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- ¼ cup onion diced
- 2-3 cloves garlic minced
- 1 teaspoon turmeric
- ¼ teaspoon cumin
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- In a medium bowl, combine all the chicken marinade ingredients and mix well. Reserve about ¼ of the marinade and set aside — you’ll use it for basting later. Add the chicken to the bowl and toss until fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.
- When ready to cook, preheat your grill to medium-high heat, or preheat your oven to 450°F. This is also a great time to start the rice if you’re serving it alongside.
- To grill: Place the chicken on the grill and cook for 5–7 minutes per side, depending on the cut, until cooked through to an internal temperature of 165°F. Brush with the reserved marinade halfway through cooking.
- To bake: Arrange the chicken on a foil-lined sheet pan and bake for 30 minutes, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through baking.
- To make the yellow rice: Wash the jasmine rice under cold water until it runs clear, then soak for 10–15 minutes and drain. In a pot, sauté the diced onion and garlic in butter or oil until soft. Add the rice and all spices and stir for 1 minute until fragrant. Pour in the chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes. Stir in the frozen peas, cover again, and let rest for 5–10 minutes off the heat. Fluff with a fork before serving.
- To make the green sauce: Add all green sauce ingredients to a blender and pulse for about 30 seconds until smooth and creamy. Taste and season with salt and pepper as needed.
- To serve: Spoon the yellow rice onto plates, top with the grilled or baked chicken, and drizzle generously with the green sauce. Enjoy immediately!
Notes
Ingredients You’ll Need
Here’s everything broken down so you can shop smart and stress less.
For the Chicken Marinade
| Ingredient | Amount |
|---|---|
| Chicken (thighs, breasts, or any cut) | 1.5–2 lbs |
| Garlic, minced | 2–3 cloves |
| Lime juice or white vinegar | 2 tablespoons |
| Oil of choice | 2 tablespoons |
| Ground cumin | 1 tablespoon |
| Smoked paprika | 1 teaspoon |
| Kosher salt | 1 teaspoon |
| Freshly ground black pepper | ½ teaspoon |
For the Green Sauce
| Ingredient | Amount |
|---|---|
| Fresh cilantro leaves | 1 cup |
| Mayonnaise | ½ cup |
| Sour cream | ¼ cup |
| Jalapeño chiles, roughly chopped | 2 whole |
| Garlic | 2 cloves |
| Olive oil | 1 tablespoon |
| Fresh lemon or lime juice | 1 tablespoon |
| Kosher salt & black pepper | To taste |
For the Peruvian Yellow Rice
| Ingredient | Amount |
|---|---|
| Jasmine rice | 1 cup |
| Butter or oil | 1 tablespoon |
| Onion, diced | ¼ cup |
| Garlic cloves, minced | 2–3 cloves |
| Turmeric | 1 teaspoon |
| Cumin, onion powder, salt, pepper | ¼ teaspoon each |
| Chicken stock | 2 cups |
| Frozen peas | 1 cup |
How to Make Peruvian Chicken Step by Step
Step 1: Marinate the Chicken
In a medium bowl, combine all the marinade ingredients and give them a good stir. Before you add the chicken, set aside about ¼ of that marinade — you’ll use it as a basting sauce later, and trust me, you want that reserved.
Add the chicken to the bowl and toss until every piece is beautifully coated. Cover and refrigerate for at least 1 hour, but overnight is where the magic really happens. The longer it sits, the deeper those smoky cumin flavors penetrate the meat.
Quick tip: If you’re short on time, even 30 minutes in the marinade makes a noticeable difference over plain chicken. But overnight? Game changer.
Step 2: Prep Your Cooking Method
When you’re ready to cook, preheat your grill to medium-high, or set your oven to 450°F. This is also the perfect moment to start the rice — multitasking is basically a superpower in this recipe.
Both methods (grill and oven) work beautifully here, so go with whatever fits your vibe. Grilling gives you those gorgeous char marks; baking gives you more hands-off convenience. No wrong answers.
Step 3: Grill or Bake the Chicken
To grill: Place the chicken on the grill and cook for 5–7 minutes per side depending on the cut. Brush with your reserved marinade halfway through. You’re looking for an internal temperature of 165°F — use a meat thermometer, it’s your best friend here.
To bake: Line a sheet pan with foil, arrange the chicken, and bake for 30 minutes. Again, brush with that reserved marinade at the halfway point. The oven at 450°F gets things nicely caramelized on the outside while keeping the inside juicy.
Pro tip: Don’t skip brushing with the reserved marinade mid-cook. That extra layer of flavor on the outside is what takes this from good to oh wow.
Step 4: Make the Yellow Rice
Wash your jasmine rice under cold water until the water runs clear — this removes excess starch and keeps the rice from going gummy. Soak it for 10–15 minutes, then drain.
In a pot, sauté the diced onion and garlic in butter until soft and fragrant. Add the drained rice along with all the spices, and stir for about a minute until everything smells toasty and amazing. Pour in the chicken stock, bring to a boil, then cover, reduce to low, and cook for 15 minutes.
Stir in the frozen peas, cover again, and let the whole thing rest for 5–10 minutes off the heat. Fluff with a fork before serving. That turmeric gives it the most gorgeous golden color — it honestly looks like sunshine in a pot.
This yellow rice is also wonderful alongside other dinner dishes family favorites like red beans and rice or a hearty corned beef recipe on rotation nights.
Step 5: Blend the Green Sauce
Toss all the green sauce ingredients into a blender and pulse for about 30 seconds until smooth and creamy. Taste it, then adjust with salt and pepper as needed.
Fair warning: this sauce is dangerously good. Creamy, herby, with just enough jalapeño heat to make things interesting. You’ll want to put it on everything — and honestly, you should. It’s also brilliant as a dipping sauce, similar in spirit to a homemade tartar sauce vibe but way bolder.
Step 6: Plate and Serve
Spoon the yellow rice into bowls or plates, lay the chicken on top, and drizzle generously with green sauce. Step back, take a photo, and then absolutely destroy it because you’ve earned this meal.
Expert Tips, Variations & Troubleshooting
Tips for the Best Results
Chicken thighs are the MVP here — they stay juicy even if you slightly overcook them, which is very forgiving for weeknight cooking. Breasts work too, but watch the temperature closely so they don’t dry out.
If you want extra depth in the marinade, add a teaspoon of soy sauce or a splash of orange juice. It sounds weird, but it rounds out the flavors beautifully and you won’t be able to put your finger on why it tastes so good.
Variations to Try
Want to make this a sheet pan dinner? Roast some bell peppers, zucchini, or red onion alongside the chicken at the same temperature. It becomes a complete one-pan situation with minimal cleanup.
For a lighter spin on what to eat for dinner healthy, swap the mayo in the green sauce for Greek yogurt. You’ll still get that creamy texture with a protein boost and fewer calories — and it tastes just as good, I promise.
Troubleshooting
Green sauce too spicy? Remove the seeds from the jalapeños before blending — most of the heat lives in those seeds and the white membrane. You can also reduce to just one jalapeño.
Rice coming out mushy? Make sure you rinse AND soak it before cooking. Skipping the soak is usually the culprit. Also resist lifting the lid while it’s cooking — every time you peek, you release steam and mess with the texture.
Chicken not charring on the grill? Your grill might not be hot enough. Let it fully preheat before adding the chicken, and don’t move it around — let it sit and develop a crust before flipping.
Storage, Reheating & No-Waste Ideas
| Component | Storage Method | How Long |
|---|---|---|
| Cooked chicken | Airtight container in fridge | Up to 4 days |
| Yellow rice | Airtight container in fridge | Up to 4 days |
| Green sauce | Jar or container in fridge | Up to 5 days |
| All components | Freezer (chicken & rice only) | Up to 2 months |
Reheating: For the chicken, a quick reheat in a skillet over medium heat keeps it from drying out. A splash of water or chicken broth helps. The rice reheats well in the microwave with a damp paper towel over the top — keeps it from turning into little rocks.
No-waste ideas: Leftover Peruvian chicken is absolutely incredible chopped up in tacos, stuffed into a wrap with the green sauce, or tossed over a salad. The green sauce doubles as a killer sandwich spread all week long. And if you have extra rice, it fries up beautifully the next day — just scramble in an egg and you’ve got a completely different meal.
Nutritional Information
Per serving (approximate, based on 4 servings):
| Nutrient | Amount |
|---|---|
| Calories | ~520 kcal |
| Protein | ~38g |
| Carbohydrates | ~38g |
| Fat | ~22g |
| Fiber | ~3g |
| Sodium | ~680mg |
FAQs About Peruvian Chicken
What cut of chicken works best for this recipe?
Bone-in, skin-on chicken thighs are the top pick — they stay juicy and get beautifully caramelized. That said, boneless thighs or breasts work great too, especially if you want easier eating. Just adjust cook time accordingly and always check for 165°F internal temp.
Can I make this Peruvian chicken ahead of time?
Absolutely — and you should! The marinade can be made and the chicken can sit in it overnight. The green sauce also keeps beautifully in the fridge for up to 5 days, so you can batch it for easy Tuesday dinner ideas all week long. Just cook the rice fresh for the best texture.
Is this recipe spicy?
The green sauce has a mild-to-medium kick depending on your jalapeños. If you’re cooking for kids or spice-sensitive folks, remove the seeds from the jalapeños before blending — it tames things down significantly. The chicken itself is smoky and savory but not spicy at all.
Can I make the green sauce without cilantro?
If you’re one of those cilantro-tastes-like-soap people, fresh flat-leaf parsley is your best bet as a substitute. The color will be slightly different and the flavor more mild, but it’ll still be creamy and delicious. Add a bit of extra lime juice to compensate for the brightness cilantro normally brings.
Ready to Make It?
If you’ve been scrolling through “what to eat for dinner healthy” options and coming up empty, your search is officially over. This Peruvian Chicken is the kind of recipe that earns permanent rotation status — big flavors, real ingredients, and a green sauce that you’ll want to put on literally everything.
Make it this week and let me know how it goes! Drop a comment below with your experience, any swaps you made, or just to tell me how fast your family ate it. And if you loved it, save it to Pinterest so you can find it again (and so other families can discover their new favorite dinner dishes family meal too).
