Peruvian Chicken w/Coconut Rice
This Peruvian-inspired grilled chicken is a meal that delivers big, bold flavors without being complicated. Boneless chicken thighs are marinated in garlic, lime, soy sauce, cumin, smoked paprika, and oregano before being grilled or seared until deeply caramelized and juicy. The chicken is served over fragrant coconut rice, alongside sweet grilled corn, and finished with a generous drizzle of creamy aji verde—a vibrant green sauce made with fresh cilantro, jalapeños, garlic, sour cream, and lime.
The combination is what makes this dish memorable. The smoky, savory chicken pairs beautifully with the rich coconut rice, while the cool, tangy aji verde adds freshness and just enough heat to tie everything together. It’s a recipe that’s equally at home for a weeknight dinner or feeding a crowd at a backyard cookout, and it’s easy to scale from a single pound of chicken to a large family-sized batch.
| Original (6 lb Chicken) | Small Batch (1 lb Chicken) |
|---|---|
| Chicken & Marinade | Chicken & Marinade |
| 6 lb boneless chicken thighs | 1 lb boneless chicken thighs |
| 16 garlic cloves, minced | 2–3 garlic cloves, minced |
| ½ cup soy sauce | 1 tbsp + 1 tsp soy sauce |
| ½ cup fresh lime juice | 1 tbsp + 1 tsp fresh lime juice |
| 4 cups olive oil | ⅔ cup olive oil* |
| ½ cup brown sugar | 1 tbsp + 1 tsp brown sugar |
| ¼ cup ground cumin | 2 tsp ground cumin |
| ¼ cup smoked paprika | 2 tsp smoked paprika |
| ¼ cup dried oregano | 2 tsp dried oregano |
| Salt and black pepper to taste | Salt and black pepper to taste |
| Aji Verde (Green Sauce) | Aji Verde (Green Sauce) |
| 3 packed cups fresh cilantro | ½ cup packed fresh cilantro |
| 4–5 jalapeños, seeded and ribs removed | 1 small jalapeño, seeded and ribs removed |
| 10 garlic cloves | 2 garlic cloves |
| 2 cups sour cream | ⅓ cup sour cream |
| 6 scallions, green parts only | 1 scallion, green part only |
| 3 tbsp lime juice | 1½ tsp lime juice |
| ½ cup olive oil | 1 tbsp + 1 tsp olive oil |
| Salt and pepper to taste | Salt and pepper to taste |
| Coconut Rice | Coconut Rice |
| 5 cups basmati rice, washed and soaked 1 hour | ¾ cup + 1 tbsp basmati rice (about ⅚ cup), washed and soaked 1 hour |
| 54 oz coconut milk (4 × 13.5 oz cans) | 9 oz coconut milk (about 1 cup + 2 tbsp) |
| 4 tsp salt | ½ tsp + pinch salt (about ⅔ tsp) |
| To Serve | To Serve |
| 8–12 ears corn, grilled or boiled | 1–2 ears corn, grilled or boiled |
| Fresh chopped cilantro | Fresh chopped cilantro |
| Lime wedges | Lime wedges |
Method
- Mix the chicken with all of the marinade ingredients and marinate for at least 20 minutes, though several hours or overnight is even better.
- Combine all of the aji verde ingredients in a blender and blend until smooth and creamy. Season with salt and pepper to taste.
- Combine the rice, coconut milk, and salt in a saucepan. Bring to a gentle boil, cover, and cook over low heat for 12–15 minutes. Remove from the heat and let stand, covered, for 10 minutes, then fluff with a fork.
- Grill or sear the chicken until golden brown and cooked through (internal temperature 165°F / 74°C).
- Serve over the coconut rice with a generous spoonful of aji verde, grilled corn, chopped cilantro, and lime wedges.
For the 1-pound batch, many cooks prefer using ¼–⅓ cup olive oil instead of ⅔ cup. It still makes an excellent marinade while using much less oil.
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