Save Pin
Juicy chicken bursting with bold flavors sits on light, steamy rice, all topped with a kicky, fresh green sauce that you’ll want to scoop up with everything. It comes together cozy and zesty, thanks to a punchy marinade, and tastes even better tossed on the BBQ or coming out of the oven. I make this when I need some excitement in the week but want it easy-going too.
Dreamy Ingredients
- Jalapeno Peppers: They bring that classic zip—pull out the seeds to turn the heat down or leave them in for a bigger punch
- Kosher salt and cracked black pepper: These two wake up every bite with just the right pop
- Sour cream: Adds tang to the green sauce. Swap in Greek yogurt if you want it lighter
- Turmeric: Adds golden color and a touch of warmth
- Chicken thighs or breasts: Want super juicy? Go bone-in. Boneless cooks faster. Just skip anything that’s been injected with extra stuff
- Ground cumin: Gives the sauce and chicken a gentle, earthy warmth
- Smoked paprika: Adds deep flavor and a generous hit of color
- Chopped onions and onion powder: These blend for a savory-sweet rice base
- Garlic: Fresh minced garlic pumps up flavor in the marinade
- Oil: Olive oil, sunflower, or another mild oil’s just fine here
- Chicken stock: Use it instead of water for way more flavor in your rice
- Mayonnaise: Creamy and smooth, this brings the green sauce together—pick your favorite jar
- Cilantro: Both the leaves and tender stems give the green sauce its herby kick
- Lemon or lime juice: Brightens up that punchy sauce with fresh tang
- Jasmine rice: Fluffy and aromatic long-grain to make your rice ultra-soft
- Frozen peas: Stir these in just at the end for a pop of sweet flavor and color
Simple Steps to Make It
- Marinate the Chicken:
- Whisk up the marinade in a bowl, set some aside for later. Put your chicken in and coat every piece well. Let it chill out in the fridge for an hour, or overnight if you want bold flavor
- Prepare the Rice:
- Give the rice a good rinse and a brief soak, then drain. In a heavy-bottomed pot, melt your butter and cook the onions and garlic until they’re soft. Add turmeric, cumin, salt, pepper, and onion powder with the rice. Give everything a minute to toast and smell amazing. Pour in chicken stock, bring it all to a gentle boil, drop the heat, cover, and let it all simmer for 15 minutes undisturbed
- Grill or Bake the Chicken:
- To grill: medium-high heat for about 5–7 minutes on each side, basting with leftover marinade as you go until the inside’s 165. To bake: arrange chicken on lined sheet tray spaced out, brush with extra marinade, and roast at 450 for 30 minutes
- Finish the Rice:
- When rice is ready, stir frozen peas in, put the lid back on, and take it off the heat. Let it sit for 5–10 minutes so the peas warm up. Right before serving, fluff everything with a fork
- Make the Green Sauce:
- Pop all your sauce stuff (cilantro, mayo, sour cream, jalapenos, olive oil, garlic, lemon or lime juice, salt, pepper) in a blender and run until smooth and bright green. Taste and fix the salt or spicy level to your liking
- Serve:
- Sprinkle the yellow rice onto your plate, pile the juicy chicken on top, then pour as much green sauce as you want over everything while it’s hot
Save Pin
I never get tired of mixing up that zingy green sauce. It brings me straight back to noisy dinners where everyone fights for the last spoonful. The tangy drizzle makes every bite of grilled chicken extra special in my book.
Smart Storage Ideas
Spoon any leftovers—chicken and rice—into airtight containers and pop them in the fridge up to three days. That punchy green sauce sticks around for about four days if it’s kept cold. Keep the sauce away from the rice and chicken so nothing gets soggy.
Swap Your Ingredients
If jasmine rice’s not handy, grab basmati or plain old white. For a light green sauce, go with Greek yogurt in place of mayo. If cilantro’s not your jam, fresh flat-leaf parsley works to keep it herby but mild.
Creative Serving Ideas
Save Pin
This is awesome solo or makes a killer match with a crisp salad, charred veggies or grilled corn. Stick extra lime or lemon wedges out so everyone can splash in more zip as they like.
Deep Roots and Stories
This chicken and rice combo, known as Arroz con Pollo, comes from Peru’s heart, full of history and color. The spicy green stuff—Aji Verde—shows just how much Peru goes wild for bright, bold flavors. It’s more than a meal, it’s a party every time it hits the table.
Common Questions
- → Can I use breasts instead of thighs?
Breasts or thighs are both good. Just watch the breasts don’t go dry—take them out as soon as they’re cooked through.
- → How hot is that green sauce?
You’re looking at a mild-to-medium kick thanks to jalapeños. Like it mailder? Skip the seeds. Extra heat needed? Throw in more peppers.
- → Grill or bake the chicken—what's better?
Both turn out awesome. Grill if you want that classic smoky taste, or bake if you want simple, juicy results.
- → Can I prep the rice the day before?
For sure. Make it ahead, then reheat gently and fluff it before serving so it doesn’t get sticky.
- → What can I use instead of cilantro in the sauce?
Don’t love cilantro? Toss in some parsley or even a mix of fresh basil and mint for a different flavor.
- → No mayo on hand—what should I use?
Swap in Greek yogurt or some extra sour cream. You’ll get a tangy, smooth sauce that works just fine.