Peruvian-Inspired Chicken with Coconut Lime Rice and Grilled Corn
Peruvian-Inspired Chicken with Coconut Lime Rice and Grilled Corn
Ingredients
For the Peruvian-Inspired Chicken
- 1 1/2 pound chicken thighs
- 4 garlic, cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes, or to taste
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil, for pan-searing
For the Coconut Lime Rice
- 1 1/2 cups jasmine rice
- 1 can coconut milk, 14 ounce
- 1 1/4 cups water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coconut oil
- 1 teaspoon lime zest, from 1 lime
For the Cilantro-Jalapeño Green Sauce
- 2/3 cup Greek yogurt
- 1 cup cilantro, packed
- 1 jalapeño, seeded for less heat, if desired
- 1/4 cup chives, chopped, or a handful
- 3 garlic, cloves
- 2 tablespoons lime juice, from 1 lime
- 2 tablespoons olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Garlic Parmesan Corn
- 4 corn on the cob, ears, halved
- 1 tablespoon olive oil, as needed for grilling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1 tablespoon cilantro, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken thighs, minced garlic, soy sauce, lime juice, brown sugar, cumin, smoked paprika, oregano, chili flakes, salt, and black pepper. Mix well to ensure the chicken is fully coated.
⏱️ 5 min
- 2
Marinate the chicken: Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min
- 3
Prepare the green sauce: In a blender, combine Greek yogurt, cilantro, jalapeño, chives, garlic cloves, lime juice, olive oil, salt, and black pepper. Blend until completely smooth and creamy. Set aside.
⏱️ 5 min
- 4
Prepare the coconut lime rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, coconut milk, water, granulated sugar, kosher salt, and lime zest. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min
- 5
Cook the coconut lime rice: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 11 minutes. Do not lift the lid during this time.
⏱️ 11 min
- 6
Steam the coconut lime rice: Turn off the heat and let the rice steam, still covered, for an additional 10 minutes. Do not lift the lid. After steaming, stir in the coconut oil and fluff with a fork.
⏱️ 10 min
- 7
Grill the corn: Preheat a grill or grill pan to medium-high heat. Coat the corn on the cob halves with olive oil, salt, and black pepper. Grill for 8-12 minutes, turning occasionally, until charred and tender.
⏱️ 10 min
- 8
Prepare the garlic butter for corn: While the corn is grilling, melt butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and chopped cilantro.
⏱️ 3 min
- 9
Finish the corn: Once the corn is charred, remove it from the grill. Brush generously with the garlic-cilantro butter. Sprinkle with freshly grated Parmesan cheese.
⏱️ 2 min
- 10
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 14 min
- 11
Assemble and serve: Serve the pan-seared Peruvian-inspired chicken alongside the fluffy coconut lime rice, a generous drizzle of the cilantro-jalapeño green sauce, and the garlic Parmesan grilled corn.
⏱️ 5 min
Kitchen Tools
Nutrition Facts (per serving)
Peruvian-Inspired Chicken with Coconut Lime Rice and Grilled Corn
For the Peruvian-Inspired Chicken
- 1 1/2 pound chicken thighs
- 4 garlic, cloves, minced
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 teaspoons brown sugar
- 1 teaspoon cumin
- 1 tablespoon smoked paprika
- 1 teaspoon oregano
- 1/2 teaspoon chili flakes, or to taste
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 1 tablespoon olive oil, for pan-searing
For the Coconut Lime Rice
- 1 1/2 cups jasmine rice
- 1 can coconut milk, 14 ounce
- 1 1/4 cups water
- 2 teaspoons granulated sugar
- 1 1/2 teaspoons kosher salt
- 1 teaspoon coconut oil
- 1 teaspoon lime zest, from 1 lime
For the Cilantro-Jalapeño Green Sauce
- 2/3 cup Greek yogurt
- 1 cup cilantro, packed
- 1 jalapeño, seeded for less heat, if desired
- 1/4 cup chives, chopped, or a handful
- 3 garlic, cloves
- 2 tablespoons lime juice, from 1 lime
- 2 tablespoons olive oil
- 1/2 teaspoon salt, to taste
- 1/4 teaspoon black pepper, to taste
For the Garlic Parmesan Corn
- 4 corn on the cob, ears, halved
- 1 tablespoon olive oil, as needed for grilling
- 1/2 teaspoon salt, as needed
- 1/4 teaspoon black pepper, as needed
- 2 tablespoons unsalted butter
- 2 garlic, cloves, minced
- 1 tablespoon cilantro, chopped
- 1/4 cup Parmesan cheese, freshly grated
Instructions
- 1
Prepare the chicken marinade: In a large bowl, combine the chicken thighs, minced garlic, soy sauce, lime juice, brown sugar, cumin, smoked paprika, oregano, chili flakes, salt, and black pepper. Mix well to ensure the chicken is fully coated.
⏱️ 5 min - 2
Marinate the chicken: Cover the bowl and refrigerate for at least 20 minutes, or up to 4 hours for deeper flavor.
⏱️ 20 min - 3
Prepare the green sauce: In a blender, combine Greek yogurt, cilantro, jalapeño, chives, garlic cloves, lime juice, olive oil, salt, and black pepper. Blend until completely smooth and creamy. Set aside.
⏱️ 5 min - 4
Prepare the coconut lime rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium pot, combine the rinsed rice, coconut milk, water, granulated sugar, kosher salt, and lime zest. Bring the mixture to a boil over medium-high heat.
⏱️ 5 min - 5
Cook the coconut lime rice: Once boiling, reduce the heat to low, cover the pot tightly, and simmer for 11 minutes. Do not lift the lid during this time.
⏱️ 11 min - 6
Steam the coconut lime rice: Turn off the heat and let the rice steam, still covered, for an additional 10 minutes. Do not lift the lid. After steaming, stir in the coconut oil and fluff with a fork.
⏱️ 10 min - 7
Grill the corn: Preheat a grill or grill pan to medium-high heat. Coat the corn on the cob halves with olive oil, salt, and black pepper. Grill for 8-12 minutes, turning occasionally, until charred and tender.
⏱️ 10 min - 8
Prepare the garlic butter for corn: While the corn is grilling, melt butter in a small saucepan or microwave-safe bowl. Stir in the minced garlic and chopped cilantro.
⏱️ 3 min - 9
Finish the corn: Once the corn is charred, remove it from the grill. Brush generously with the garlic-cilantro butter. Sprinkle with freshly grated Parmesan cheese.
⏱️ 2 min - 10
Cook the chicken: Heat 1 tablespoon of olive oil in a large skillet or cast-iron pan over medium-high heat. Once hot, add the marinated chicken thighs, skin-side down if applicable. Sear for 5-7 minutes per side, or until cooked through and the internal temperature reaches 165°F (74°C).
⏱️ 14 min - 11
Assemble and serve: Serve the pan-seared Peruvian-inspired chicken alongside the fluffy coconut lime rice, a generous drizzle of the cilantro-jalapeño green sauce, and the garlic Parmesan grilled corn.
⏱️ 5 min