Ingredients
Chicken Marinade
- 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
- 1/2 teaspoon freshly ground black pepper
Green Sauce
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 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
Turmeric Jasmine Rice
- 1 cup jasmine rice
- 1 tablespoon butter or oil
- 1/4 cup onion, diced
- 2-3 garlic cloves, minced
- 1 teaspoon turmeric
- 1/4 teaspoon cumin
- 1/4 teaspoon onion powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 2 cups chicken stock
- 1 cup frozen peas
Instructions
- Marinate Chicken: In a medium bowl, combine garlic, lime juice or vinegar, oil, ground cumin, smoked paprika, kosher salt, and black pepper. Reserve about one quarter of this marinade and set aside. Add the chicken and toss until fully coated. Refrigerate for at least 1 hour or overnight to allow flavors to develop.
- Prepare to Cook: When ready to cook, preheat your grill to medium-high or oven to 450ºF. This is also a good time to start preparing the rice to serve alongside the chicken.
- Cook Chicken on Grill: Place the marinated chicken on the grill and cook for 5-7 minutes per side, depending on the cut, until the internal temperature reaches 165ºF. Brush the chicken with the reserved marinade halfway through cooking for added flavor and moisture.
- Or Bake Chicken: Alternatively, place the marinated chicken on a foil-lined sheet pan and bake in the preheated oven for 30 minutes or until fully cooked and the internal temperature reaches 165ºF. Brush with reserved marinade halfway through baking.
- Make Turmeric Jasmine Rice: Rinse the jasmine rice in cold water until the water runs clear, then soak rice for 10-15 minutes and drain. In a medium pot, sauté diced onion and minced garlic in butter or oil over medium heat until softened. Add the drained rice and seasonings: turmeric, cumin, onion powder, salt, and pepper. Stir for 1 minute until fragrant. Pour in chicken stock and bring to a boil. Cover with a lid, reduce heat to low, and simmer for 15 minutes. Stir in frozen peas, cover again, and let the rice rest for 5-10 minutes. Fluff with a fork before serving.
- Prepare Green Sauce: In a blender, combine fresh cilantro leaves, mayonnaise, sour cream, chopped jalapeños, garlic cloves, olive oil, and lemon or lime juice. Pulse for about 30 seconds until creamy. Season to taste with salt and pepper.
- Serve: Divide the turmeric rice onto plates, top with grilled or baked chicken, and drizzle generously with the vibrant green sauce. Enjoy your authentic Peruvian-inspired meal!
Notes
- Chicken pieces like thighs or breasts can be used based on preference; adjust cooking times accordingly.
- Marinating overnight enhances flavor but a minimum of 1 hour is sufficient.
- Jalapeños can be adjusted or removed to control spice level in the green sauce.
- Using fresh chicken stock will give a richer flavor to the rice, but store-bought is a convenient substitute.
- Ensure chicken is cooked to an internal temperature of 165ºF for safety.
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
