Spiced Peruvian Chicken with Cilantro-Lime Rice

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Juicy roasted chicken marinated in a vibrant blend of Peruvian spices, served with fluffy cilantro-lime rice for a bright, flavorful meal. This peruvian-inspired chicken ready in about 60 minutes pairs bone-in, skin-on chicken thighs, ají amarillo paste, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 45 min Serves 4 Peruvian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 2 tbsp ají amarillo paste, 1 tsp ground cumin, 3 minced garlic cloves, 2 tbsp lime juice, 2 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper. Rub the marinade thoroughly over 4 bone-in, skin-on chicken thighs. Cover and refrigerate for at least 2 hours.
  2. Step 2: Preheat oven to 400°F. Arrange marinated chicken thighs on a baking sheet skin side up and roast for 35-40 minutes until skin is crisp and internal temperature reaches 165°F.
  3. Step 3: While chicken roasts, rinse 1 cup long grain white rice under cold water until water runs clear. In a medium saucepan, bring 2 cups chicken broth to a boil. Add rice, reduce heat to low, cover, and simmer for 18 minutes until rice is tender.
  4. Step 4: Remove rice from heat and fluff with a fork. Stir in 1/3 cup chopped fresh cilantro and 1 tsp lime zest, mixing gently to combine.
  5. Step 5: Plate the roasted Peruvian chicken thighs alongside the cilantro-lime rice and serve immediately.

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Frequently asked questions

How long does Spiced Peruvian Chicken with Cilantro-Lime Rice take to make?

Total time is about 60 minutes (15 min prep + 45 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Spiced Peruvian Chicken with Cilantro-Lime Rice?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ají amarillo paste from drying out.

Can I substitute ingredients in Spiced Peruvian Chicken with Cilantro-Lime Rice?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Spiced Peruvian Chicken with Cilantro-Lime Rice for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Spiced Peruvian Chicken with Cilantro-Lime Rice?

Peruvian chicken like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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