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Peruvian-Style Grilled Chicken

with Tangy Cilantro Sauce & Arroz Verde

Cooking time

25 minutes




930 /serving

Peruvian cuisine is unique in Latin America for its myriad cultural influences (including a notable Asian twist), and tonight we’re elevating regular chicken to Machu Picchu heights. Flavour the juicy poultry with a vibrant spice mix and serve it over a bed of quick-made rice spiked with scallion greens, cilantro and zest, plus seared sweet peppers on the side. A creamy, zingy mayonnaise-based cilantro sauce finishes up these platefuls in style.

We will send you:

  • 4 Chicken thighs (or 2 chicken breasts; or 4 bone-in chicken thighs; or 2 bone-in chicken legs; or 6 chicken drumsticks)
  • 140g Sweet peppers
  • 90g Baby lettuce
  • 1 Bunch of cilantro
  • 1 Garlic clove
  • 2 Scallions
  • 1 Lime (or lemon)
  • 60ml Mayonnaise
  • 165g White rice
  • 6.5g Side-Trip to Machu Picchu spice blend (cumin, oregano, paprika, garlic powder)

Contains: Eggs

You will need:

Medium pot
Large grill pan (or pan)
Olive oil
Salt & pepper
Total Fat
48 g
Saturated Fat
6 g
210 mg
Total Carb
79 g
4 g
44 g
6 g
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Cook the rice
Mince the garlic. In a medium pot, heat a drizzle of oil on medium-high. Add ⅔ of the garlic and cook, stirring frequently, 30 seconds to 1 minute, until fragrant. Add the rice, 1 ¼ cups water (double for 4 portions) and a pinch of salt; bring to a boil. Reduce the heat, cover and simmer, 17 to 20 minutes, until the rice is tender and the water has been absorbed. Remove from the heat and let sit, covered, for 5 minutes. Fluff the cooked rice with a fork and set aside in a warm spot.
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Grill the chicken
Heat the BBQ on high, making sure to oil the grill first (or heat a drizzle of oil in a large grill pan on medium-high). Pat the chicken dry with paper towel; season with ⅓ of the spice blend and S&P. Add the chicken thighs* to the BBQ (or grill pan) and cook (partially covered if using a grill pan), 4 to 6 minutes per side, until cooked through (if you received a different cut of chicken, find your alternate cooking method at Transfer to a plate, leaving any browned bits (or fond) in the grill pan (if using). Reserve the grill pan (if using).
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Mise en place
While the chicken cooks, zest and juice the lime. Keeping ⅔ of the sweet peppers whole, thinly slice the remaining ⅓ into rounds, discarding the stem ends. Cut off and discard the root ends of the scallions; thinly slice, separating the whites and greens. Very finely chop the cilantro leaves and stems. In a medium bowl, make the tangy cilantro sauce by combining the mayonnaise and up to ½ each of the cilantro, white bottoms of the scallions and lime juice (to taste). Add as much of the remaining garlic as you’d like (omit for a milder flavour) and ½ tbsp water (double for 4 portions); season with S&P to taste.
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Sear the sweet peppers
In a medium bowl, combine the whole sweet peppers and a drizzle of oil; season with ½ the remaining spice blend and S&P. Add the sweet peppers to the BBQ (or to the reserved grill pan of fond, heated with a drizzle of oil on medium-high) and cook, 2 to 3 minutes per side, until softened and beginning to brown.
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Make the salad
While the sweet peppers cook, in a large bowl, combine as much of the remaining lime juice and as many of the remaining white bottoms of the scallions as you’d like with 2 tbsp olive oil (double for 4 portions); season with S&P to taste. Add the lettuce and sliced sweet peppers; toss well.
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Make the arroz verde & serve
To the pot of rice, add as much of the lime zest as you’d like, remaining cilantro, up to ½ the green tops of the scallions (to taste) and a drizzle of olive oil; season with the remaining spice blend and S&P to taste. Divide the finished rice between your plates. Top with the chicken and seared sweet peppers. Drizzle the tangy cilantro sauce over the chicken and seared sweet peppers. Garnish the chicken with as many of the remaining green tops of the scallions as you’d like. Serve the salad on the side. Bon appétit!

*Health Canada recommends cooking poultry to a minimum internal temperature of 74°C.