Peruvian Style Chicken with Rice
Spicy and succulent, this economical meal can feed a family of four easily and is as easy as putting your chicken onto the grill. Peruvian Style Chicken with Rice and Plantains features a lightly spicy marinade that pairs perfectly with rice and a light green drizzle. Serve this with your favorite seasonal or frozen vegetables for a perfectly rounded meal. Make this meal vegan by forgoing the chicken and marinating mushrooms or cauliflower instead and grilling them.
Peruvian Style Chicken with Rice
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- 1 whole chicken, spatchcocked
- 2 tbsp. (30 ml) oil
- 2 tbsp. (30 ml) Amarillo hot sauce/paste (Sub sriracha, sambal, or your fave)
- ½ lime, juiced (2 tbsp. / 60 ml)
- 4 cloves garlic, minced
- 2 tsp. (2 g) ground cumin
- 2 tsp. (2 g) dried oregano
- Salt and pepper to taste
Green Sauce
- ½ cup (118 ml) mayonnaise
- 1 cup (16 g) cilantro leaves
- 1 clove garlic, minced
- 1 jalapeno, chopped
- ½ lime, juiced (2 tbsp. / 60 ml)
Rice
- 2 cups (370 g) uncooked rice
- 2 ½ cups (355 ml) water
- 2 cloves garlic
- Generous pinch cumin
- Optional. For extra crisp skin, you can salt the chicken and lay it on a tray overnight in the refrigerator.
- Make the marinade. When preparing the garlic, make it as close to a paste as possible first. Combine the oil, hot sauce, lime juice, garlic, cumin, and oregano. Use a marinade injector to inject the chicken in several areas to ensure an even distribution of flavor, then season with salt (if you didn’t dry the skin) and pepper to taste. If you don’t have an injector, brush the chicken on all sides with the marinade and set it aside for 1 to 8 hours.
- Preheat your barbecue to 425°F (218°C) using all burners.
- When ready to cook, place the chicken, skin side down, over the lit burners. Cook for 3 to 10 minutes using direct heat to make the chicken skin crisp. When it easily releases from the cooking grids, carefully flip the chicken over and then turn the burners off below the chicken, adjusting the other two burners to ensure that the grill remains at 425°F (218°C).
- While the chicken is cooking, prepare the rice using your favorite method, making sure to include garlic and cumin.
- For the green sauce, combine the mayo, cilantro, garlic, jalapeno, and lime juice in a blender. Blitz until smooth. Refrigerate until needed. For extra flavor, add some crumbled, unripened goat's cheese.
- Once the chicken reaches 165°F (74°C) degrees in the breast, remove from the heat and rest on a board for at least 10 minutes before carving and serving with the rice, green sauce, and your favorite seasonal veggies.
This easy recipe for Peruvian Style Chicken with Rice is fast and simple. The end result is a great meal that will feed a family with minimal effort, leaving leftovers that can easily provide lunches or additional dinners. What is your favorite food hack to make sure you have extra without the effort? Share your barbecue recipe hacks, ideas, and photos on our social pages like Facebook and TikTok, using the hashtags #NapoleonEats and #NapoleonGrill.
Happy Grilling!
Season the chicken with salt
Assemble the marinade ingredients
Brush the chicken or inject it with the marinade
Brush the chicken, then, once the skin is crisp, flip and brush the skin side with any remaining marinade
Once safe internal temp is reached, remove from the BBQ carefully. It will be fall-apart tender
Serve the chicken with rice and green sauce
A variety of cuts and immense flavor make this a great weeknight meal
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Season the chicken with salt
Assemble the marinade ingredients
Brush the chicken or inject it with the marinade
Brush the chicken, then, once the skin is crisp, flip and brush the skin side with any remaining marinade
Once safe internal temp is reached, remove from the BBQ carefully. It will be fall-apart tender
Serve the chicken with rice and green sauce
A variety of cuts and immense flavor make this a great weeknight meal