Bold flavors, vibrant colors, and a satisfying balance of textures — you get all this (and more!) with these Peruvian Chicken Rice Bowls. Imagine juicy, spice-rubbed grilled chicken, fluffy cilantro lime rice, and a punchy green sauce, all nestled together with colorful toppings. Whether you’re meal-prepping for the week or pulling together a fun family dinner, Peruvian Chicken Rice Bowls will have everyone diving in for seconds, forks at the ready!

Peruvian Chicken Rice Bowls Recipe - Recipe Image

Ingredients You’ll Need

The real beauty of Peruvian Chicken Rice Bowls is how such humble, everyday ingredients become something extraordinary together. Every item on this list has a purpose, from the smoky spices to that zesty, herby sauce — so don’t skip a thing!

Chicken thighs: Boneless, skinless thighs bring tenderness and tons of flavor to our bowls.
Olive oil: Used for marinating the chicken and flavoring the rice and sauce, olive oil helps everything stay juicy and rich.
Lime juice: The fresh zing cuts through the savory spices and brightens up every layer.
Ground cumin: Classic Peruvian flavor—warm and earthy for seasoned chicken.
Smoked paprika: Adds depth and a bit of smokiness without any heat.
Garlic powder: Gives a punch of garlicky flavor in the quickest way possible.
Dried oregano: A subtle herb note that ties the marinade together beautifully.
Salt and black pepper: Basic, sure — but absolutely essential for balancing and boosting every flavor.
Long-grain white rice: The perfect fluffy base for our bowls; Jasmine or Basmati work well, too.
Chopped fresh cilantro: Pops of green, bursts of fresh flavor in both rice and sauce.
Mayonnaise: The creamy backbone for the ají verde-inspired green sauce.
Sour cream: Tangy and cooling, adds body and lightness to the green sauce.
Garlic clove: Fresh and pungent for that unmistakable kick in our sauce.
Jalapeño: Seeded if you want mild heat, or leave some seeds for extra fire.
Pinch of salt (for sauce): Just enough to round everything out.
Optional toppings: Sliced avocado, corn, pickled onions, cherry tomatoes, black beans, crumbled queso fresco — each one brings color, flavor, and personality to your bowl.

How to Make Peruvian Chicken Rice Bowls

Step 1: Marinate the Chicken

Start by grabbing a large mixing bowl and whisking together the olive oil, lime juice, cumin, smoked paprika, garlic powder, oregano, salt, and black pepper. Add the chicken thighs and toss them well until every piece is glossy and coated in the deep golden marinade. Let them hang out while you prep the rest (at least 30 minutes for great flavor, or up to 8 hours in the fridge if you want to get ahead).

Step 2: Cook the Cilantro Lime Rice

While your chicken soaks up those delicious spices, bring 2 cups of water and 1/2 teaspoon salt to a gentle boil in a saucepan. Stir in the rice, cover, and turn the heat down low. After about 15 to 18 minutes, the water should be fully absorbed. Take it off the heat, fluff with a fork, and swirl in that vibrant cilantro, extra lime juice, and olive oil. This will become the fragrant base for your Peruvian Chicken Rice Bowls.

Step 3: Blend the Green Sauce

This is the zingy, herby secret that takes your bowls from tasty to totally irresistible. In a blender or food processor, combine mayonnaise, sour cream, fresh cilantro, lime juice, a clove of garlic, the jalapeño, a splash of olive oil, and a pinch of salt. Blitz until it’s gorgeously green and smooth. Give it a taste — you can up the lime or salt as your taste buds demand!

Step 4: Grill or Sauté the Chicken

Fire up a grill pan or large skillet over medium-high heat. Wipe off any excess marinade from the chicken (so it’ll char beautifully), then place the thighs on the hot surface. Cook them for about 5 to 6 minutes per side until you see those appetizing grill marks and the chicken is fully cooked through. Let them rest for a few minutes before slicing or chopping into bite-sized pieces.

Step 5: Assemble the Bowls

Now comes the fun! Spoon a generous mound of cilantro lime rice in each bowl, top with slices of tender, spiced chicken, and let your creativity go wild with the toppings. Finish every bowl with a generous drizzle of that creamy, vibrant green sauce. Your Peruvian Chicken Rice Bowls are ready to devour — dig in while they’re hot!

How to Serve Peruvian Chicken Rice Bowls

Garnishes

Go ahead and get playful with your finishing touches. A handful of extra chopped cilantro, a wedge of lime, or a scattering of crumbled queso fresco all add an extra-special flair. For more crunch and pop, try some quick-pickled onions or sliced radishes too.

Side Dishes

While Peruvian Chicken Rice Bowls are seriously satisfying on their own, they also pair beautifully with a pile of crisp tortilla chips, a little side salad dressed with lime, or a cup of simple black bean soup. If you’re embracing a party vibe, offer chilled chicha morada or a glass of cold hibiscus tea.

Creative Ways to Present

Serve the rice and chicken family-style on a big platter with all the toppings in small bowls for a build-your-own fiesta. Or, for a fun twist, assemble the ingredients in reusable jars for grab-and-go Peruvian Chicken Rice Bowls — perfect for quick lunches or picnics. Little taster bowls are lovely for potlucks and parties.

Make Ahead and Storage

Storing Leftovers

One of the joys of Peruvian Chicken Rice Bowls is that the ingredients keep beautifully. Store the rice, chicken, sauce, and toppings in separate airtight containers in the fridge for up to four days. This way, everything stays fresh, and you can customize each bowl at mealtime.

Freezing

Both the cooked chicken and rice freeze well if you’re batch-cooking. Let them cool completely, portion into freezer-safe bags or containers, and freeze for up to two months. The green sauce doesn’t freeze as nicely (it may separate), so whip that up fresh when you’re ready to enjoy.

Reheating

Gently reheat the chicken and rice together in the microwave or on the stovetop with a splash of water or broth to keep it moist. If you’ve stored your green sauce separately, give it a good stir and drizzle it over your reheated bowl to bring everything back to life.

FAQs

Can I use chicken breast instead of thighs?

Absolutely! Chicken breast will work, though it may not be quite as juicy as thighs. Just watch the cooking time closely so it stays tender — once the internal temperature hits 165°F, you’re golden.

Is it possible to make this dish dairy-free?

Yes! Swap the mayonnaise and sour cream in the green sauce for your favorite plant-based alternatives. Just remember to taste and adjust for seasoning, as different brands have different flavor profiles.

What should I do if I don’t have a grill?

No grill? No problem! A heavy skillet or grill pan on the stovetop works perfectly to get that lovely char on the chicken, or you can even roast the marinated thighs in a 425°F oven for about 20 minutes.

Can I make the Peruvian Chicken Rice Bowls ahead for meal prep?

Definitely! These bowls are a meal prep superstar. Just cook the components ahead and store separately; assemble just before serving so everything stays fresh and delicious.

Is the green sauce very spicy?

The heat level is totally up to you. Remove the seeds and ribs from your jalapeño for a milder sauce, or leave them in and add an extra pepper if you love things on the fiery side.

Final Thoughts

Every time you serve these Peruvian Chicken Rice Bowls, you’re bringing a fiesta of flavors and colors to the table. I hope you’re inspired to give this recipe a try and make it your own — whether for a cozy dinner or meal-prepped lunches all week. Happy cooking!

Peruvian Chicken Rice Bowls Recipe

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4.6 from 12 reviews

Author: admin
Total Time: 40 minutes
Yield: 4 servings 1x
Diet: Non-Vegetarian

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Description

These Peruvian Chicken Rice Bowls are bursting with vibrant flavors and textures. Tender marinated chicken thighs are grilled to perfection and served over fragrant cilantro lime rice, topped with a zesty green sauce and an array of colorful toppings. This wholesome dish is perfect for a satisfying meal any day of the week.

Ingredients

Scale

Marinated Chicken:

1 1/2 pounds boneless skinless chicken thighs
2 tablespoons olive oil
1 tablespoon lime juice
2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon black pepper

Cilantro Lime Rice:

1 cup long-grain white rice
2 cups water
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 tablespoon olive oil
1/2 teaspoon salt

Green Sauce (ají verde inspired):

1/2 cup mayonnaise
1/4 cup sour cream
1/4 cup chopped fresh cilantro
1 tablespoon lime juice
1 garlic clove
1 small jalapeño (seeded for less heat)
1 tablespoon olive oil
Pinch of salt

Optional Toppings:

Sliced avocado
Corn
Pickled onions
Cherry tomatoes
Black beans
Crumbled queso fresco

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Instructions

Marinate the Chicken: In a bowl, combine olive oil, lime juice, cumin, paprika, garlic powder, oregano, salt, and black pepper. Add the chicken thighs and toss to coat evenly. Marinate for at least 30 minutes or up to 8 hours in the refrigerator.
Prepare the Rice: In a saucepan, bring water and salt to a boil. Add rice, cover, and reduce heat to low. Cook for 15–18 minutes or until the water is absorbed. Remove from heat and let sit for 5 minutes, then fluff with a fork. Stir in cilantro, lime juice, and olive oil.
Make the Green Sauce: Combine all green sauce ingredients in a blender or food processor. Blend until smooth. Adjust salt and lime to taste.
Cook the Chicken: Heat a grill or skillet over medium-high heat. Cook the marinated chicken for 5–6 minutes per side, or until fully cooked and nicely charred. Let rest for a few minutes, then slice or chop.
Assemble the Bowls: Start with a base of cilantro lime rice. Top with grilled chicken, optional toppings, and drizzle with green sauce. Serve immediately.

Notes

This recipe is great for meal prep—store components separately in airtight containers for up to 4 days.
Substitute Greek yogurt for sour cream or mayo in the green sauce for a lighter version.

Prep Time: 25 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Grilling, Stovetop
Cuisine: Peruvian-Inspired