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.
Ingredients
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
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