Peruvian Chicken with Aji Verde & Cilantro Rice

Peruvian Chicken with Aji Verde & Cilantro Rice is about to become your new weeknight obsession and I’m not exaggerating. There’s something magical about the way smoky cumin, bright lime, and garlic come together to transform simple chicken into something extraordinary. The first time I tasted this dish was at a tiny rotisserie stand in Lima, where the chicken glistened under heat lamps and the herbaceous green aji verde dripped down my fingers. I knew immediately I had to recreate it at home.

I’m Emeli, and here at FoodFansy, I’m all about bringing global flavors into your kitchen without the fuss. This Peruvian chicken recipe delivers restaurant-quality results with ingredients you probably already have. Whether you’re tired of the same old chicken routine or craving something with a little spice and a lot of soul, this dish promises juicy, perfectly seasoned meat paired with vibrant cilantro rice and that addictive creamy-spicy aji verde sauce.

In this guide, I’ll walk you through everything: choosing the right chicken cuts, mastering the marinade, nailing the cooking technique, and even troubleshooting common pitfalls. Let’s dive in.

Why This Peruvian Chicken with Aji Verde & Cilantro Rice Recipe Works

This isn’t just another chicken recipe it’s a flavor powerhouse that works for busy cooks and food lovers alike. Here’s why:

• Uses affordable, accessible ingredients: No hunting down specialty items. Chicken, lime, cumin, and cilantro are grocery store staples.
• Marinate in just 30 minutes for maximum tenderness: Short on time? Even a quick marinade transforms the chicken. Got more time? Let it sit overnight for deeper, bolder flavor.
• Perfect for weeknights or weekend gatherings: This recipe scales beautifully whether you’re feeding two or ten, and it looks impressive enough for company.
• Balanced, vibrant flavors: The smoky, citrusy marinade paired with cooling cilantro rice and punchy aji verde hits every note savory, tangy, herbaceous, and just a little spicy.

Choosing the Right Meat for Peruvian Chicken with Aji Verde & Cilantro Rice

Best Cuts for This Recipe

For authentic Peruvian chicken, bone-in, skin-on chicken pieces are your best bet. Chicken thighs and drumsticks are ideal because they stay incredibly juicy and flavorful even under high heat. The skin crisps beautifully, while the dark meat holds up to the bold marinade without drying out. If you prefer white meat, bone-in chicken breasts work too, though they require careful attention to avoid overcooking.

Whole chickens are traditional spatchcocked for even roasting but I find using mixed pieces gives you more flexibility with cooking times and serving sizes.

Buying Tips

When shopping, look for chicken with smooth, unblemished skin and a fresh smell. The meat should be firm to the touch, not slimy. If you have access to a butcher, ask for free-range or organic chicken; the flavor difference is noticeable. Also, don’t be shy about asking your butcher to cut a whole chicken into pieces for you it saves time and often costs less than buying pre-cut parts.

Substitutions

While chicken is traditional, you can adapt this recipe. Boneless, skinless thighs work in a pinch, though you’ll sacrifice some of that crispy skin magic. Turkey pieces can be substituted with similar cooking times. For a seafood twist, try the marinade on firm white fish like mahi-mahi or even shrimp, though you’ll need to reduce cooking time significantly.

Ingredients & Prep for Peruvian Chicken with Aji Verde & Cilantro Rice

Meat Prep Essentials

Proper prep makes all the difference. Start by patting your chicken completely dry with paper towels moisture is the enemy of crispy skin. Trim away any excess fat or loose skin that might burn during cooking. For thicker pieces like breasts, lightly score the meat with shallow cuts; this helps the marinade penetrate and ensures even cooking throughout.

Marinade Ingredients

The marinade is where the magic begins. You’ll need:

• 4-6 garlic cloves, minced
• 2 teaspoons ground cumin
• 1 teaspoon smoked paprika
• Juice of 2 fresh limes
• ¼ cup olive oil
• 1 teaspoon salt
• ½ teaspoon black pepper

Combine everything in a large bowl or resealable bag with your chicken. Massage the marinade into every crevice, making sure each piece is well coated. Marinate for at least 30 minutes at room temperature, or refrigerate for up to overnight. The longer it sits, the more the citrus and spices work their tenderizing magic.

Pantry Staples

Beyond the marinade, you’ll need a few basics to round out this meal:

• Olive oil for cooking
• Long-grain white rice for the cilantro rice
• Fresh cilantro (lots of it don’t skimp!)
• Mild chili peppers for the aji verde (jalapeños work great)
• Additional garlic cloves

Step-by-Step Cooking Instructions for Peruvian Chicken with Aji Verde & Cilantro Rice

Pre-Cooking Prep for Peruvian Chicken with Aji Verde & Cilantro Rice

Remove your marinated chicken from the refrigerator and let it sit at room temperature for about 15 minutes before cooking. This ensures even cooking throughout cold chicken hitting a hot grill or oven will cook unevenly, leaving you with a charred exterior and raw interior.

While the chicken comes to temperature, preheat your oven to 400°F (200°C) if roasting, or get your grill fired up to medium-high heat. Prepare your cooking surface by lightly oiling grill grates or a roasting pan.

Cooking Method for Peruvian Chicken with Aji Verde & Cilantro Rice

For roasting, arrange the chicken pieces skin-side up on a rimmed baking sheet or roasting pan. Slide into the preheated oven and roast for 35-45 minutes, flipping the pieces halfway through to ensure even browning on both sides. The skin should turn golden and crispy, with the marinade caramelizing beautifully.

For grilling, place chicken pieces skin-side down over direct medium-high heat. Grill for about 7-8 minutes per side, turning once, then move to indirect heat to finish cooking through. The grill adds incredible smoky char that complements the cumin perfectly.

Doneness Check for Peruvian Chicken with Aji Verde & Cilantro Rice

This is non-negotiable: use a meat thermometer. Insert it into the thickest part of the meat, avoiding bone. Chicken is perfectly done when it reaches an internal temperature of 165°F (74°C). At this temperature, the meat will be juicy and safe to eat, with clear juices running when pierced. Overcooking leads to dry, disappointing chicken, so don’t guess measure.

Resting Peruvian Chicken with Aji Verde & Cilantro Rice

Once your chicken hits that magic 165°F, resist the urge to dig in immediately. Transfer the pieces to a clean plate or cutting board and let them rest for 5 minutes. This resting period allows the juices to redistribute throughout the meat rather than spilling out onto your cutting board. The result? Every bite stays moist and flavorful.

Pro Tips for Perfect Peruvian Chicken with Aji Verde & Cilantro Rice

Avoiding Tough or Dry Meat

The biggest mistake home cooks make is overcooking. Invest in an instant-read thermometer it’s the difference between mediocre and magnificent chicken. Also, don’t crowd your pan or grill; overcrowding traps steam and prevents proper browning. Give each piece space to breathe.

Another trick: baste the chicken with any leftover marinade (or melted butter mixed with lime juice) during the last 10 minutes of cooking. This adds an extra layer of flavor and helps keep the meat moist.

Tool Recommendations

• Instant-read meat thermometer: Absolutely essential for perfect doneness
• Cast-iron skillet or grill pan: If you don’t have outdoor grill access, these create excellent searing and caramelization
• Large resealable bags: Make marinating mess-free and ensure even coating
• Blender: Crucial for making silky-smooth aji verde sauce

Storage & Reheating

Leftover Peruvian chicken stores beautifully in an airtight container in the refrigerator for up to 4 days. To reheat, place in a 350°F oven for about 15 minutes to recrisp the skin. Avoid microwaving if possible it turns the skin soggy. You can also freeze cooked chicken for up to 3 months; thaw overnight in the fridge before reheating.

Flavor Variations for Peruvian Chicken with Aji Verde & Cilantro Rice

Spicy Twist

If you like heat, amp up the marinade with cayenne pepper or add diced chipotle peppers in adobo. For the aji verde, leave the seeds in your jalapeños or swap them for serrano peppers. Some cooks add a spoonful of hot sauce directly to the marinade for an extra kick.

Keto/Paleo Options

This recipe is naturally low-carb and paleo-friendly as written. To make it even more keto-compliant, skip the rice and serve the chicken over cauliflower rice instead. The aji verde sauce is already keto and paleo, loaded with healthy fats from olive oil and packed with fresh herbs.

Global Flavors

While this is a Peruvian classic, the technique adapts beautifully to other cuisines. Try a Korean gochujang marinade with ginger and soy sauce, or go Mediterranean with an Italian herb crust of rosemary, thyme, and lemon zest. The key is keeping the marinade balanced between acid, fat, and aromatics.

Flavor Variation Table

Serving Suggestions for Peruvian Chicken with Aji Verde & Cilantro Rice

This chicken is a showstopper on its own, but the right sides elevate it to a complete meal. The traditional pairing is cilantro rice fluffy long-grain rice tossed with fresh cilantro, lime juice, and a touch of salt. Beyond that, consider crispy fried yuca (cassava), sweet roasted plantains, or a simple mixed greens salad with lime vinaigrette.

For beverages, a cold Peruvian beer like Cusqueña is authentic, but a crisp white wine like Sauvignon Blanc or Albariño cuts through the richness beautifully. If you prefer red, go for a lighter option like Pinot Noir that won’t overpower the delicate spices.

Don’t forget the aji verde! This creamy, herbaceous sauce is non-negotiable. Drizzle it generously over the chicken and rice it ties everything together with its bright, slightly spicy flavor.

FAQs for Peruvian Chicken with Aji Verde & Cilantro Rice

Can I use frozen chicken?

Yes, but thaw it completely first. Pat it extra dry before marinating, as frozen chicken retains more moisture. For food safety, thaw in the refrigerator overnight, never at room temperature.

How do I fix overcooked meat?

Prevention is best, but if your chicken does get too dry, slice it and serve with extra aji verde sauce the creamy, oil-based sauce will add back moisture and flavor. You can also shred overcooked chicken and mix it into the cilantro rice with sauce for a delicious chicken and rice bowl.

Is this recipe safe for pregnant women?

Yes, as long as the chicken reaches the safe internal temperature of 165°F. Pregnant women should avoid undercooked poultry. The aji verde contains raw jalapeños, which are safe, but if you’re concerned about food safety, you can lightly blanch the peppers first.

Can I make this ahead?

Absolutely. Marinate the chicken up to 24 hours in advance. You can also make the aji verde sauce up to 3 days ahead it actually tastes better after the flavors meld. Cook the chicken fresh for best texture, but leftover chicken reheats well.

What if I don’t have a meat thermometer?

While I strongly recommend getting one, you can check doneness by piercing the thickest part of the chicken with a knife. The juices should run completely clear, not pink. The meat should be opaque throughout with no raw-looking areas.

Conclusion

Peruvian Chicken with Aji Verde & Cilantro Rice is more than just dinner it’s an experience. The smoky, citrusy chicken paired with vibrant green sauce and fluffy cilantro rice brings restaurant-quality flavor to your home kitchen with minimal fuss. Once you nail this recipe, it’ll become part of your regular rotation.

So fire up that oven or grill and try this tonight! Your taste buds (and your dinner guests) will thank you. And if you love this recipe, you’ve joined thousands of home cooks who’ve made it a family favorite. Share your results I’d love to see how your Peruvian chicken turns out!

If you enjoyed this recipe, be sure to share it with your friends or save it for later! I’d love to see your unique twist feel free to post your photos on Pinterest!

Peruvian Chicken with Aji Verde & Cilantro Rice

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• Author: Jacob Morgan
• Total Time: 90
• Yield: 6 1x

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Description

This Peruvian Chicken with Aji Verde & Cilantro Rice features juicy, smoky-spiced chicken marinated in cumin, lime, and garlic, then roasted or grilled to crispy perfection. Served with vibrant cilantro rice and creamy herbaceous aji verde sauce, it’s a restaurant-quality meal that’s surprisingly easy to make at home.

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Ingredients

Scale 1x2x3x

4–6 garlic cloves, minced

2 teaspoons ground cumin

1 teaspoon smoked paprika

Juice of 2 fresh limes

¼ cup olive oil

1 teaspoon salt

½ teaspoon black pepper

3–4 lbs bone-in, skin-on chicken pieces (thighs, drumsticks, or breasts)

2 cups long-grain white rice

3 cups chicken broth or water

1 cup fresh cilantro, chopped

2–3 mild jalapeño peppers (for aji verde)

½ cup mayonnaise (for aji verde)

¼ cup olive oil (for aji verde)

2 tablespoons lime juice (for aji verde)

1 cup fresh cilantro leaves (for aji verde)

2 garlic cloves (for aji verde)

Salt and pepper to taste

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Instructions

1. Pat chicken completely dry with paper towels and trim excess fat. Lightly score thicker pieces for even cooking.

2. In a large bowl or resealable bag, combine minced garlic, cumin, smoked paprika, lime juice, olive oil, salt, and black pepper to make the marinade.

3. Add chicken pieces to the marinade, massage thoroughly to coat every piece, and marinate for at least 30 minutes at room temperature (or refrigerate up to overnight for deeper flavor).

4. Remove marinated chicken from refrigerator and let sit at room temperature for 15 minutes before cooking.

5. Preheat oven to 400°F (200°C) for roasting, or heat grill to medium-high heat.

6. For roasting: Arrange chicken skin-side up on a baking sheet. Roast for 35-45 minutes, turning once halfway through, until skin is golden and crispy.

7. For grilling: Place chicken skin-side down over direct heat. Grill 7-8 minutes per side, then move to indirect heat to finish cooking.

8. Check doneness with a meat thermometer – chicken is ready when internal temperature reaches 165°F (74°C) in the thickest part.

9. Remove chicken from heat and let rest for 5 minutes to lock in juices.

10. While chicken cooks, prepare cilantro rice: Cook rice according to package directions using chicken broth. Once cooked, fluff with a fork and stir in fresh chopped cilantro and a squeeze of lime juice.

11. Make aji verde sauce: In a blender, combine jalapeños (seeds removed for milder sauce), mayonnaise, olive oil, lime juice, cilantro leaves, garlic, salt, and pepper. Blend until smooth and creamy.

12. Serve chicken over cilantro rice with generous drizzles of aji verde sauce. Garnish with extra cilantro if desired.

Notes

For best results, marinate the chicken overnight to allow flavors to fully penetrate the meat.

Don’t skip the resting period after cooking – it makes a huge difference in juiciness.

Aji verde sauce can be made up to 3 days ahead and stored in the refrigerator. It actually tastes better after flavors meld.

For extra crispy skin when roasting, place chicken under the broiler for the last 2-3 minutes of cooking.

Leftover chicken stores well in the refrigerator for up to 4 days. Reheat in a 350°F oven for best texture.

To make this keto-friendly, substitute cauliflower rice for regular rice.

Adjust the spice level by adding more jalapeños or a dash of cayenne pepper to the marinade.

If you don’t have smoked paprika, regular paprika works, though you’ll lose some of that smoky depth.

Whole chicken can be spatchcocked and used instead of pieces – just adjust cooking time to 45-60 minutes.

• Prep Time: 45
• Cook Time: 45
• Category: Main Course
• Method: Roasting, Grilling
• Cuisine: Peruvian

Nutrition

• Serving Size: 1
• Calories: 485
• Sugar: 2
• Sodium: 680
• Fat: 28
• Saturated Fat: 6
• Unsaturated Fat: 20
• Trans Fat: 0
• Carbohydrates: 32
• Fiber: 2
• Protein: 35
• Cholesterol: 145

Keywords: peruvian chicken, aji verde, cilantro rice, grilled chicken, roasted chicken, cumin chicken, latin american recipe, weeknight dinner