Peruvian Chicken with Green Sauce & Yellow Rice

In a medium bowl, combine all the chicken marinade ingredients and mix well. Reserve about ¼ of the marinade and set aside — you'll use it for basting later. Add the chicken to the bowl and toss until fully coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

When ready to cook, preheat your grill to medium-high heat, or preheat your oven to 450°F. This is also a great time to start the rice if you're serving it alongside.

To grill: Place the chicken on the grill and cook for 5–7 minutes per side, depending on the cut, until cooked through to an internal temperature of 165°F. Brush with the reserved marinade halfway through cooking.

To bake: Arrange the chicken on a foil-lined sheet pan and bake for 30 minutes, or until the internal temperature reaches 165°F. Brush with the reserved marinade halfway through baking.

To make the yellow rice: Wash the jasmine rice under cold water until it runs clear, then soak for 10–15 minutes and drain. In a pot, sauté the diced onion and garlic in butter or oil until soft. Add the rice and all spices and stir for 1 minute until fragrant. Pour in the chicken stock, bring to a boil, then cover and reduce heat to low. Cook for 15 minutes. Stir in the frozen peas, cover again, and let rest for 5–10 minutes off the heat. Fluff with a fork before serving.

To make the green sauce: Add all green sauce ingredients to a blender and pulse for about 30 seconds until smooth and creamy. Taste and season with salt and pepper as needed.

To serve: Spoon the yellow rice onto plates, top with the grilled or baked chicken, and drizzle generously with the green sauce. Enjoy immediately!