Ingredients
- 1½ lbs boneless, skinless chicken thighs
- 3 tbsp olive oil
- 4–5 garlic cloves, minced
- ¼ cup lime juice
- 2 tbsp soy sauce or liquid aminos
- 1 tsp ground cumin
- 1 tsp paprika
- Salt and pepper, to taste
- 2 cups long-grain or jasmine rice, rinsed
- 4 cups low-sodium chicken broth
- 1 small shallot, finely chopped
- 2 cloves garlic, minced
- 2 tbsp butter
- 1 cup frozen peas (optional)
- 1 cup fresh cilantro leaves
- 1 cup fresh parsley leaves
- 1 small jalapeño, seeds removed
- 2 cloves garlic
- 2–3 tbsp lime juice
- 3–4 tbsp extra virgin olive oil
- Salt, to taste
Instructions
- In a bowl, mix olive oil, garlic, lime juice, soy sauce, cumin, paprika, salt, and pepper. Marinate chicken thighs in this mixture for at least 30 minutes or up to 2 hours.
- In a saucepan, sauté shallot and garlic in butter until fragrant. Stir in rice, then add chicken broth. Bring to a boil, cover, and simmer for 15 minutes. Stir in peas (if using) and let sit for 5–10 minutes before fluffing.
- Grill or pan-sear chicken over medium-high heat for 6–7 minutes per side, until internal temperature reaches 165°F and chicken is cooked through.
- In a blender or food processor, combine cilantro, parsley, jalapeño, garlic, lime juice, olive oil, and salt. Blend until smooth. Adjust seasoning as needed.
- To serve, plate rice and top with grilled chicken. Drizzle with green sauce and garnish with cilantro or lime wedges if desired.
Notes
- Swap chicken thighs for breasts, drumsticks, or tofu for variation.
- Use cauliflower rice for a low-carb version.
- Store components separately to maintain freshness and texture.
- Make green sauce ahead; it lasts up to 3 days refrigerated.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Peruvian
- Diet: Halal
Nutrition
- Serving Size: 1 serving
- Calories: 520
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 5g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 110mg
