Sarah’s Recipe Book

Peruvian Chicken

4 servings


20 minutes

active time

45 minutes

total time



1 ½ -2 pounds chicken (thighs or breast, boneless, skinless- see notes) Or substitute portobellos!

4 garlic cloves- finely minced

2 tablespoons olive oil

2 tablespoons lime juice

2 teaspoons honey, agave or sugar

1 tablespoon cumin

2 teaspoons paprika or smoked paprika

1 teaspoon coriander

1 teaspoon dried oregano ( or 1 tablespoon fresh) or sub thyme or marjoram

1 ½ teaspoon kosher salt

1 teaspoon soy sauce ( optional)


½ cup sour cream or mayo (see notes for vegan option)

½ jalapeño (use less for less spicy)

1 garlic clove

1 cup chopped cilantro- thin stems ok.

¼ teaspoon kosher salt

a squeeze of lime ( 1 tablespoon, save other half for salad)


2 cups diced or sliced English or Turkish cucumber

1-2 perfectly ripe avocados, diced

1 cup cherry tomatoes ( yellow and red are nice )

cilantro leaves for garnishing

olive oil for drizzling

generous, 5 finger pinch kosher salt

squeeze of lime


Preheat Grill to medium-high, or preheat OVEN to 425F.

If making rice, start this now on the stove.

Make the marinade in a small bowl

Using a garlic press, finely mince the garlic and place it in the bowl. Add oil, lime juice, honey, cumin, paprika, coriander, oregano and salt and optional soy sauce. Stir. Toss it with the chicken in a bowl, coating all sides well, and/ or brush it onto the portobellos. Marinate while the grill heats up or overnight for more flavor. (The portobellos will soak up the marinade so if marinating overnight go lightly, reapply before grilling.)

Make Peruvian Green Sauce

by placing all the ingredients in a blender and blending until relatively smooth, scraping down the sides if necessary.


grill the chicken and/ or portobellos, searing both sides well ( using a metal spatula to flip) then turn the heat down or move to a cooler side of the grill to allow the chicken to cook through. Portobellos will cook faster, so plate and cover with foil to keep warm.


Place the chicken on a parchment-lined sheet pan and bake until cooked through; 165F for chicken breasts and 170F for chicken thighs.

Make the salad by placing the diced cucumber in a wide shallow bowl. Add avocado, spacing it out evenly. Add a few cherry tomato halves. Sprinkle generously with salt and pepper and drizzle lightly with olive oil. Squeeze with lime juice. Garnish with cilantro leaves.

Serve with the Cilantro Lime Rice. If making bowls, place ¾ cup rice on the bottom of the bowl, add sliced chicken or portobellos to one side, avocado salad on the other side and drizzle with the cilantro sauce. Enjoy!


Serving Size

-with chicken breast, on



Total Fat

17.7 g

Saturated Fat

4.7 g

Unsaturated Fat


Trans Fat

0.2 g


48.4 mg


146.5 mg

Total Carbohydrate

8.5 g

Dietary Fiber

3.1 g

Total Sugars

2.1 g


14 g

4 servings


20 minutes

active time

45 minutes

total time
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