Easy Peruvian Chicken and Rice with Green Sauce is a delicious and comforting meal that brings together juicy, flavorful chicken and fluffy rice with a bright, zesty green sauce on the side. The green sauce, made with fresh herbs and a little kick of spice, really wakes up the dish and adds a fresh twist. This meal feels both homey and exciting, perfect for any weeknight or weekend dinner.
I love making this dish because it doesn’t need a lot of fancy ingredients, but it always comes out tasting like a real treat. The green sauce is my favorite part—it’s super easy to whip up and really makes each bite pop. Sometimes, I like to make a big batch of the sauce and keep it in the fridge to use throughout the week on everything from sandwiches to grilled veggies.
My favorite way to enjoy this meal is with a simple side of roasted potatoes or a crisp salad to balance out the flavors. It’s one of those dishes that feels like a warm hug and also gets a little flavor party going on your plate. I always find myself going back for seconds, and it’s great for sharing with friends or family because everyone seems to love the unique green sauce paired with the classic chicken and rice.
Key Ingredients & Substitutions
Chicken thighs: Skin-on and bone-in add flavor and keep the meat juicy. You can swap for chicken breasts if you prefer white meat, but watch cooking time to avoid dryness.
Smoked paprika & turmeric: These spices give the chicken and rice their signature warm color and subtle smoky flavor. If you don’t have smoked paprika, regular paprika works fine.
Long-grain white rice: Ideal for fluffy rice. Jasmine or basmati also work well. Brown rice can be used, but will need longer cooking time and more liquid.
Fresh cilantro: A must for both the rice and green sauce for bright herbal notes. If you’re not a fan, parsley is a mild substitute, but it changes the flavor profile.
Jalapeño in green sauce: Adds gentle heat and freshness. For less spice, remove seeds or use a mild pepper like poblano. You can also minimize jalapeño to suit your taste.
Mayonnaise & sour cream/Greek yogurt: These make the green sauce creamy and balanced. Greek yogurt makes it lighter and more tangy, which I like personally.
How Do You Make Juicy, Flavorful Grilled Chicken Every Time?
Getting juicy chicken with a nice char can be tricky. Here’s what helps me:
- Marinate chicken for at least 30 minutes to let spices soak in.
- Preheat the grill or pan medium-high so skin crisps quickly without burning.
- Start skin-side down to render fat and create a crunchy surface.
- Flip only once to keep juices inside — usually 6-8 minutes per side depending on thickness.
- Check doneness with a meat thermometer (165°F / 75°C) for safety and best texture.
- Let the chicken rest a few minutes after cooking to let juices redistribute.
Equipment You’ll Need
- Grill or grill pan – gives the chicken those nice char marks and a smoky flavor.
- Large pot with lid – perfect for cooking the rice evenly without making a mess.
- Blender or food processor – makes the green sauce smooth and creamy in seconds.
- Mixing bowls – handy for marinating the chicken and tossing ingredients.
- Meat thermometer – helps you check the chicken is cooked safely and juicy every time.
Flavor Variations & Add-Ins
- Use boneless chicken breasts for a leaner option; cook a bit shorter to keep moist.
- Add roasted red peppers into the green sauce for a sweeter, smokier taste.
- Stir in cooked peas or diced carrots into the rice for extra color and nutrition.
- Swap cilantro in the sauce with fresh parsley or basil if you prefer a milder herb flavor.
Easy Peruvian Chicken And Rice with Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, skin-on and bone-in
- 2 tbsp olive oil
- 1 tbsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- ½ tsp ground turmeric
- ½ tsp chili powder
- Salt and pepper, to taste
- Juice of 1 lime
For the Rice:
- 1 ½ cups long-grain white rice
- 3 cups chicken broth
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- ½ tsp ground turmeric
- Salt to taste
- ½ cup fresh cilantro, chopped (plus extra for garnish)
- Juice of 1 lime
For the Peruvian Green Sauce (Aji Verde):
- 1 cup fresh cilantro leaves, packed
- ½ cup mayonnaise
- ¼ cup sour cream or Greek yogurt
- 1-2 jalapeño peppers, seeded and chopped (adjust for spice preference)
- 2 cloves garlic
- 1 tbsp lime juice
- 1 tsp white vinegar or apple cider vinegar
- ¼ cup olive oil
- Salt and pepper, to taste
- Optional: 1 tbsp grated Parmesan cheese for extra richness
How Much Time Will You Need?
This dish takes about 15 minutes to prepare and marinate the chicken, 20 minutes to cook the rice, and about 15 minutes to grill the chicken. The green sauce comes together in 5 minutes with blending. In total, plan for about 45-50 minutes from start to finish, including some resting time for the chicken.
Step-by-Step Instructions:
1. Prepare the Chicken Marinade
In a bowl, mix together olive oil, smoked paprika, cumin, garlic powder, onion powder, turmeric, chili powder, salt, pepper, and lime juice until well combined.
2. Marinate the Chicken
Rub the spice mixture all over the chicken thighs, making sure they’re well coated. Let the chicken sit for at least 30 minutes at room temperature, or cover and refrigerate for up to 4 hours for deeper flavor.
3. Cook the Rice
Heat olive oil in a medium pot over medium heat. Add the chopped onion and garlic and sauté for about 3-4 minutes until softened and fragrant.
Add the rice and turmeric, stirring to coat the rice grains evenly. Pour in the chicken broth and season with salt.
Bring to a boil, reduce heat to low, cover the pot, and let the rice simmer for 15-20 minutes until the liquid is absorbed and the rice is tender.
Once done, fluff the rice with a fork and stir in chopped cilantro and lime juice. Keep the rice warm while you cook the chicken.
4. Grill the Chicken
Preheat your grill or grill pan to medium-high heat. Place the marinated chicken thighs skin-side down and cook for 6-8 minutes. Flip and cook on the other side for another 6-8 minutes, or until the internal temperature reaches 165°F (75°C) and you see nice grill marks.
Remove the chicken from heat and let it rest for a few minutes to lock in the juices.
5. Make the Peruvian Green Sauce (Aji Verde)
In a blender or food processor, combine the cilantro, mayonnaise, sour cream (or Greek yogurt), jalapeño, garlic, lime juice, vinegar, and olive oil. Blend until smooth and creamy.
Season with salt and pepper to taste. For extra flavor, pulse in Parmesan cheese if using.
6. Put It All Together
Arrange the turmeric rice on a serving platter or individual plates. Place the grilled chicken thighs on top and spoon the bright green sauce over each piece.
Garnish with extra chopped cilantro and lime wedges on the side for squeezing.
7. Serve and Enjoy!
Serve immediately, delighting in the vibrant flavors and cozy textures of this classic Peruvian-inspired dish.
Can I Use Frozen Chicken for This Recipe?
Yes, you can use frozen chicken thighs, but make sure to fully thaw them in the refrigerator overnight before marinating and cooking. Thawing helps the marinade penetrate better and ensures even cooking.
How Long Can I Store Leftover Peruvian Chicken and Rice?
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in the microwave or on the stovetop, adding a splash of water or broth to keep the rice moist.
Can I Make the Green Sauce Ahead of Time?
Absolutely! The green sauce can be prepared up to 3 days in advance and stored in the fridge in an airtight container. Give it a good stir before serving for the best texture.
What Can I Substitute if I Don’t Have Jalapeños?
If jalapeños are too spicy or unavailable, try using milder peppers like poblano or bell peppers for less heat, or omit them entirely for a milder sauce. You can also reduce the number of seeds to lessen the spiciness.