Peruvian Grilled Chicken with Yellow Rice and Green Sauce

There’s something truly magical about dishes that feel like a celebration of flavor in every bite. And this Peruvian-style grilled chicken with yellow rice and green sauce absolutely fits that bill. Whether it’s the smoky, spice-forward marinade that seeps deep into the juicy chicken, or the aromatic, turmeric-tinted rice that soaks up every last drop of flavor, this recipe has become one of my absolute go-to meals. And don’t even get me started on the ají verde—the creamy, spicy green sauce that ties everything together like a culinary mic drop.

This dish checks every box for me. It’s bold, bright, satisfying, and surprisingly simple to put together. The chicken is marinated in a deeply flavorful mixture of garlic, lime, cumin, and smoked paprika—classic ingredients that offer a hint of warmth without overpowering the dish. That marinade doesn’t just stick to the surface; it infuses the meat with mouthwatering flavor from the inside out. Whether you grill it outside for those summer get-togethers or roast it in the oven when it’s chilly, you’ll end up with tender, golden chicken that smells like something straight out of your favorite Latin American restaurant.

The rice, on the other hand, is pure comfort food. Light and fluffy jasmine rice gets a Peruvian twist with onions, garlic, and a vibrant yellow hue from turmeric. A handful of peas stirred in at the end adds a soft pop of sweetness and a little extra texture. It’s the perfect base for the chicken—and let’s not forget that luscious ají verde, a rich green sauce made with cilantro, jalapeños, mayo, sour cream, garlic, and a splash of citrus. It’s zippy, creamy, and just the right amount of spicy.

This dish has earned its place at the center of many family dinners, weekend cookouts, and weeknight cravings in my home. I love it because it’s a complete meal that feels balanced, filling, and flavorful, but it never feels fussy or difficult. Even if you’re not super confident in the kitchen, you can pull this off and look like a total pro while doing it. So let’s jump into why you’ll love this recipe and what makes it such a standout.

Why You’ll Love This Recipe

There are plenty of reasons this dish should be on your regular meal rotation, and once you try it, you’ll see why it’s so easy to fall in love with. First and foremost, this is one of those recipes that looks impressive, smells incredible while it’s cooking, and delivers restaurant-quality flavor—but without complicated steps or fancy ingredients.

One of the top reasons this dish is such a winner is its versatility. You can use chicken thighs for maximum juiciness, or go for leaner chicken breasts if you’re watching your fat intake. It works whether you’re using a grill, an oven, or even an indoor grill pan. And if you want to make the whole thing ahead of time, it’s extremely meal-prep friendly. The chicken can marinate overnight, and both the rice and sauce hold up beautifully in the fridge.

Then there’s the green sauce. Oh, that green sauce. If you’ve ever been to a Peruvian chicken spot and dipped your chicken into that creamy, herby, spicy sauce—you already know. This homemade version tastes just as good (if not better), and you can adjust the heat to suit your preferences. Want it milder? Remove the seeds from the jalapeños. Love a fiery kick? Leave them in or toss in an extra pepper. It’s totally customizable.

Let’s not overlook the fact that this meal is family-friendly and crowd-pleasing. Kids love the buttery rice and tender chicken. Adults can appreciate the layers of flavor and the spicy kick from the sauce. If you’re hosting guests, this dish is a total showstopper. You can plate it beautifully, serve it with some colorful sides, and you’re guaranteed to get compliments. Everyone will think you spent hours in the kitchen, even though the recipe is surprisingly simple.

Finally, this recipe brings something special to the table—a little taste of Peru, right in your own home. It’s a dish that’s warm, comforting, and vibrant, full of spice and life, just like Peruvian cuisine itself. You’ll love how it brings a global flair to your dinner table while still feeling totally doable.

Health Benefits of this Peruvian grilled chicken

One of the things I appreciate most about this dish is how it manages to strike a balance between bold flavor and nutritional value. It’s easy to think of something so rich and satisfying as “indulgent,” but the truth is, it’s actually packed with nourishing ingredients that do your body good. Let’s break down the health benefits, starting with the chicken.

Chicken is an excellent source of lean protein, which supports muscle growth, helps maintain a healthy weight, and keeps you feeling full longer. When you use skinless chicken breasts or thighs, you’re getting high-quality protein with relatively low fat—especially since this dish doesn’t rely on deep frying or heavy sauces. Plus, using lime juice and garlic in the marinade adds anti-inflammatory and immune-boosting benefits. Garlic, in particular, is known for its antibacterial properties and can help fight off colds and infections.

Moving on to the rice, jasmine rice provides energy through complex carbohydrates. It’s easy to digest and pairs well with spices and vegetables. The addition of turmeric doesn’t just add color—it brings anti-inflammatory compounds, particularly curcumin, which has been studied for its potential to help with joint pain, heart health, and even brain function. The peas that are stirred in at the end add a nice dose of fiber, protein, and essential vitamins like vitamin K and vitamin C.

Now, let’s talk about the green sauce. While it’s rich and creamy, it also contains cilantro, which is a powerhouse herb full of antioxidants. Cilantro supports detoxification and digestion. Jalapeños add a bit of capsaicin, which has metabolism-boosting properties, and garlic makes another appearance, lending its many health benefits once again. Using mayonnaise and sour cream in moderation adds richness without going overboard, and you can easily substitute lighter versions if desired.

Altogether, this meal provides a balanced combination of protein, healthy fats, complex carbs, and essential vitamins and minerals. It’s a well-rounded dish that doesn’t sacrifice flavor in the name of health—and that’s something I always look for when deciding what to cook for myself and my family. Eating well shouldn’t feel like a chore, and with meals like this, it never does.

Preparation Time, Servings, and Nutritional Information

One of the many reasons this dish is such a favorite in my home is how straightforward it is in terms of preparation. Even though it delivers rich, complex flavors, the actual hands-on time is minimal. It’s the kind of meal that gives you time to enjoy the process without tying you down to the kitchen all evening.

Preparation Time

• Marinating Time: Minimum of 1 hour, ideally overnight for best flavor
• Active Prep Time: 25 minutes
• Cooking Time: 30–35 minutes (depending on method)
• Total Time: Approximately 1 hour and 15 minutes (excluding marinating)

Servings

This recipe yields generous portions for about 4 to 6 people, depending on how hungry your crew is and how many sides you’re serving it with. If you’re feeding a crowd, it’s easy to double the ingredients, and if you’re cooking for two, the leftovers reheat beautifully.

Nutritional Information (Per Serving – Approximate)

• Calories: 480
• Protein: 36g
• Carbohydrates: 35g
• Fat: 22g
• Fiber: 3g
• Sugar: 2g
• Sodium: 780mg

Keep in mind, these values can vary depending on whether you use chicken breast or thigh, full-fat or light sour cream, and the exact portion sizes. That said, it’s a balanced meal offering a good blend of macronutrients.

This is a recipe that fits well into a weekly meal plan, especially if you’re focused on eating more whole foods without sacrificing flavor. With a little bit of planning, this dish comes together effortlessly—and delivers serious flavor with a healthy twist.

Ingredients List of this Peruvian grilled chicken

Before diving into the step-by-step instructions, let’s take a closer look at what you’ll need. This recipe is broken down into three main components: the marinated chicken, the yellow rice, and the green sauce (ají verde). Each element uses simple, easy-to-find ingredients, many of which you probably already have on hand.

For the Chicken Marinade

• 1.5 to 2 lbs chicken (thighs, breasts, or your preferred cut): This is the heart of the dish. Thighs offer more juiciness, while breasts are leaner and lighter. Use boneless or bone-in depending on your preference.
• 2 to 3 cloves garlic, minced: Adds bold, aromatic flavor to the marinade.
• 2 tablespoons lime juice or white vinegar: Provides brightness and helps tenderize the chicken.
• 2 tablespoons oil (any variety): Helps carry the flavor of the spices and prevents the chicken from sticking during cooking.
• 1 tablespoon ground cumin: Adds warm, earthy depth that’s essential for Latin-inspired marinades.
• 1 teaspoon smoked paprika: Brings a subtle smokiness that mimics grill flavor even if you’re baking.
• 1 teaspoon kosher salt: Enhances the overall flavor of the chicken.
• ½ teaspoon black pepper: Adds mild heat and balances the other spices.

For the Green Sauce (Ají Verde)

• 1 cup fresh cilantro leaves: The base of the sauce—fresh, herbal, and vibrant.
• ½ cup mayonnaise: Adds richness and creaminess.
• ¼ cup sour cream: Balances the mayo and adds tang.
• 2 jalapeños, chopped (remove seeds for less heat): Brings the spicy kick; adjust to your liking.
• 2 cloves garlic: Reinforces the flavor base.
• 1 tablespoon olive oil: Smooths out the sauce and adds richness.
• 1 tablespoon lemon or lime juice: Brightens and balances the sauce.
• Salt and pepper to taste: Season to your preference.

For the Peruvian Yellow Rice

• 1 cup jasmine rice: Light and fluffy with a delicate floral aroma.
• 1 tablespoon butter or oil: Used to sauté the aromatics and coat the rice.
• ¼ cup onion, diced: Adds sweetness and depth.
• 2 to 3 cloves garlic, minced: Infuses the rice with bold flavor.
• 1 teaspoon turmeric: Provides a vibrant golden color and mild earthy taste.
• ¼ teaspoon each of cumin, onion powder, salt, and pepper: Creates a subtle but flavorful spice blend.
• 2 cups chicken stock: Adds extra flavor to the rice as it cooks.
• 1 cup frozen peas: Stirred in at the end for a pop of color and sweetness.

Now that you’ve got your ingredients ready, it’s time to bring everything together. Let’s walk through the process, step by step, and I’ll share plenty of tips along the way to make sure your dish turns out perfectly every time.

Step-By-Step Cooking Instructions of this Peruvian grilled chicken

Bringing this dish together is a straightforward process, and once you’ve done it once, it will feel second nature. We’ll break it down into three primary components: preparing and cooking the chicken, making the yellow rice, and blending the green sauce. Finally, we’ll put everything together for a truly show-stopping plate.

Step 1: Marinate the Chicken

Start with the marinade. This is where all the flavor begins. You’ll want to give your chicken at least an hour to soak in those spices, but overnight will make it even better.

1. In a large bowl, whisk together the garlic, lime juice (or vinegar), oil, cumin, smoked paprika, kosher salt, and black pepper. Make sure everything is well combined.
2. Add your chicken to the bowl. If you’re using large pieces, you can score them lightly with a knife to help the marinade penetrate.
3. Toss the chicken until it’s thoroughly coated in the marinade. Make sure every surface is covered. You can use your hands or a pair of tongs.
4. Set aside ¼ of the marinade in a separate bowl or jar. This will be used later for basting while the chicken cooks.
5. Cover the bowl with plastic wrap or transfer everything into a zip-top bag. Refrigerate for at least 1 hour, or ideally overnight.

Step 2: Cook the Chicken

Once the chicken has marinated, it’s time to cook. You can either grill it for those smoky, charred edges, or bake it for an easy, mess-free option.

Grilling Method

1. Preheat your grill to medium-high heat.
2. Lightly oil the grates to prevent sticking.
3. Place the marinated chicken directly on the grill and cook for about 5 to 7 minutes per side.
4. Use the reserved marinade to baste the chicken halfway through cooking. This keeps it juicy and amps up the flavor.
5. Check for doneness using a meat thermometer. The internal temperature should reach 165°F.
6. Once done, remove the chicken and let it rest for 5 minutes before slicing or serving.

Baking Method

1. Preheat your oven to 450°F (232°C).
2. Line a baking sheet with aluminum foil for easy cleanup, and place a wire rack on top if you have one.
3. Arrange the marinated chicken pieces on the sheet, spacing them evenly.
4. Bake for 15 minutes, then remove from the oven and brush the chicken with the reserved marinade.
5. Return to the oven and bake for another 15 minutes or until the chicken reaches 165°F.
6. Let the chicken rest for a few minutes before serving.

Step 3: Make the Yellow Rice

While the chicken is cooking, go ahead and make the rice. This rice is soft, fluffy, and full of warm, comforting flavor—perfect for soaking up any juices or sauce.

1. Start by rinsing the rice in a fine mesh strainer under cold water until the water runs clear. This helps remove excess starch and prevents stickiness.
2. If you have the time, soak the rice in water for 10 to 15 minutes, then drain well. This step helps with even cooking.
3. In a medium saucepan, heat the butter or oil over medium heat.
4. Add the diced onion and cook until soft and translucent, about 3 to 4 minutes.
5. Stir in the minced garlic and cook for another 30 seconds until fragrant.
6. Add the drained rice to the pot and stir for 1 minute to coat the grains in the oil and toast them lightly.
7. Sprinkle in the turmeric, cumin, onion powder, salt, and pepper. Stir again to distribute the spices evenly.
8. Pour in the chicken stock and bring to a gentle boil.
9. Reduce the heat to low, cover the pot, and let the rice simmer for about 15 minutes.
10. After 15 minutes, turn off the heat, stir in the frozen peas, and cover again.
11. Let the rice rest undisturbed for 5 to 10 minutes. This allows the peas to cook through and the rice to finish steaming.
12. Fluff with a fork before serving.

Step 4: Make the Green Sauce (Ají Verde)

This sauce brings everything together with its bold, zesty flavor. It’s creamy, spicy, and full of herby freshness.

1. In a blender or food processor, add the cilantro leaves, mayonnaise, sour cream, jalapeños, garlic, olive oil, and lemon or lime juice.
2. Blend on high speed for about 30 seconds until smooth and creamy.
3. Scrape down the sides and blend again if needed. If the sauce is too thick, you can add a small splash of water or more lime juice to thin it out.
4. Taste and season with salt and pepper as needed.
5. Transfer to a bowl or squeeze bottle and refrigerate until ready to use.

Step 5: Assemble and Serve

Now comes the fun part—bringing everything together on the plate.

1. Spoon a generous portion of yellow rice onto each plate.
2. Top with grilled or baked chicken, sliced or whole.
3. Drizzle the green sauce over the chicken or serve it on the side for dipping.
4. Garnish with fresh cilantro, lime wedges, or even a sprinkle of crumbled queso fresco if you’d like.
5. Serve warm and enjoy every flavorful bite.

How to Serve this Peruvian grilled chicken

This meal is incredibly versatile when it comes to serving. Whether you’re plating it for a cozy dinner at home or presenting it buffet-style at a gathering, there are plenty of ways to make it shine.

You can serve the components as a colorful, layered bowl. Start with the yellow rice, add sliced chicken on top, and finish with a healthy drizzle of the green sauce. This presentation is great for meal prepping too—it packs up beautifully for lunches or dinners throughout the week.

If you’re hosting a dinner party or feeding a crowd, consider serving everything family-style. Set the chicken, rice, and sauce out in large bowls or platters and let everyone build their own plate. This way, guests can control the amount of sauce and spice they prefer.

Another fun way to serve the Peruvian grilled chicken is to turn it into a Peruvian-inspired chicken wrap. Use flatbreads or warm tortillas, add rice, sliced chicken, and drizzle with green sauce. Roll it up and you’ve got a portable version that’s great for picnics or busy weeknights.

To make it even more vibrant, garnish with fresh lime wedges, chopped cilantro, sliced avocado, or a side of pickled red onions for a punch of acidity. These small extras make the meal feel elevated and fresh.

Pairing Suggestions for this Peruvian grilled chicken

To round out the meal and make it feel complete, here are a few pairing ideas that work beautifully with the main components.

Side Dishes

• Grilled Vegetables: Try zucchini, bell peppers, and red onions tossed in olive oil and grilled until tender.
• Avocado Salad: A light salad of avocado, cherry tomatoes, red onion, and lime juice offers a creamy and tangy contrast.
• Fried Plantains: Sweet and crispy plantains add a fun, tropical element that balances the spice from the green sauce.
• Cabbage Slaw: A simple slaw with lime juice and cilantro adds crunch and freshness.

Beverages

• Iced Mint Tea: Refreshing and cooling, it helps balance out the heat of the sauce.
• Sparkling Water with Citrus: Add lime or lemon slices for a clean, zesty sip.
• Mango Smoothie: A sweet and creamy drink that complements the spice and adds a tropical note.

For Kids

If you’re serving little ones, tone down the jalapeños in the sauce and keep the sides simple. Offer soft dinner rolls or buttered noodles alongside the chicken and rice for a kid-friendly combo.

Whether you keep it casual or dress it up, this meal pairs well with a wide variety of flavors and textures.

Storage, Freezing & Reheating Instructions of this Peruvian grilled chicken

One of the most practical things about this dish is how well it stores and reheats. Whether you’re prepping ahead for a busy week or saving leftovers for another delicious round, each component holds up beautifully with a few simple storage tricks.

Storing Leftovers of this Peruvian grilled chicken

Once everything has cooled to room temperature, store the components separately if possible. This helps preserve their individual textures and flavors.

• Chicken: Place cooked chicken in an airtight container and store in the refrigerator for up to 3 days. It stays juicy and flavorful, especially if it was well-marinated to begin with.
• Yellow Rice: Store rice in a separate airtight container. It will keep in the fridge for about 3 to 4 days. If you find the rice getting a little dry, a splash of chicken stock or water while reheating works wonders.
• Green Sauce (Ají Verde): Transfer the sauce to a small jar or airtight container and refrigerate. It’s best enjoyed within 4 to 5 days. The flavor actually improves a bit after sitting for a day, as the ingredients meld together.

Freezing Instructions of this Peruvian grilled chicken

If you want to make this dish even more meal-prep friendly, you’ll be happy to know that both the chicken and the rice freeze really well.

• Chicken: Freeze cooked chicken by placing individual portions in freezer-safe bags or containers. It will last up to 3 months in the freezer. To prevent freezer burn, remove as much air as possible before sealing.
• Yellow Rice: Let the rice cool completely, then scoop into zip-top freezer bags or containers. Flattening the bags helps them freeze more quickly and evenly. Store for up to 2 months.

Note: Do not freeze the green sauce. Because it contains mayonnaise and sour cream, it can separate and develop a grainy texture when thawed. If you want to prep in advance, make the sauce fresh before serving for the best result.

Reheating Instructions of this Peruvian grilled chicken

To reheat the components, here’s what works best:

• Chicken: For best results, reheat in the oven at 350°F. Cover with foil and bake for 10–15 minutes until warmed through. You can also reheat in a skillet with a splash of broth or water over medium heat.
• Rice: Reheat in the microwave with a splash of water or chicken stock to restore moisture. Cover with a damp paper towel and heat in 1-minute intervals, fluffing with a fork in between.
• Green Sauce: Serve cold or at room temperature. If it thickens too much in the fridge, stir in a teaspoon of lime juice or water to loosen it up.

With these tips, you’ll be able to enjoy this dish fresh out of the fridge or freezer, and it’ll taste just as good as it did the first time.

Common Mistakes to Avoid in this Peruvian grilled chicken

Even though this recipe is beginner-friendly, there are a few common mistakes that can impact the final result. Avoiding these small missteps can make the difference between a good meal and a great one.

1. Skipping the Marinade Time

While it might be tempting to rush through and skip the marinating step, this is where the chicken gets most of its flavor. Marinating for at least an hour is essential, but overnight will yield the juiciest, most flavorful results. The acid in the lime juice also helps tenderize the meat.

2. Using Wet Rice Without Rinsing

Rinsing your rice before cooking helps remove excess starch that can make your final dish sticky and clumpy. Also, don’t forget to drain it well. Too much water in the pot at the beginning can throw off your cooking time and texture.

3. Overseasoning or Underseasoning

Seasoning is key. Be sure to taste your green sauce and adjust as needed. Underseasoned rice can taste flat, while overly salted chicken can overwhelm the other flavors. Trust your palate and taste as you go when possible.

4. Overcooking the Chicken

Whether you’re grilling or baking, it’s crucial to avoid overcooking the chicken. Use a thermometer to check that the internal temperature reaches 165°F and then pull it off the heat. Letting it rest afterward is just as important to keep it juicy.

5. Not Blending the Sauce Properly

Ají verde should be smooth and creamy. If you don’t blend it long enough, you’ll end up with a chunky sauce that doesn’t quite coat the chicken the way it should. A high-speed blender or food processor does the job best. Take your time and blend until it’s completely smooth.

Avoiding these common pitfalls will give you a much better final dish and a lot more confidence in the kitchen.

Pro Tips of this Peruvian grilled chicken

Here are some of my favorite little secrets to really level up this recipe. These tips come from making this dish over and over again for both weeknight meals and special occasions.

1. Double the Marinade and Use It for Extra Flavor

If you really love bold flavor, make a double batch of the marinade and reserve some for cooking. You can even toss your rice or grilled veggies in a little bit of the extra marinade (make sure it hasn’t touched raw chicken) for a subtle boost.

2. Use Boneless Thighs for Juiciest Results

While you can absolutely use breasts for a leaner meal, boneless chicken thighs are almost foolproof. They stay juicy, are more forgiving to cook, and soak up the marinade like a sponge. For the most tender chicken, thighs are your best friend.

3. Add a Splash of Chicken Stock When Reheating Rice

This small step keeps reheated rice from drying out or turning hard. Just a tablespoon or two of broth adds moisture and restores the fluffy texture like it was freshly cooked.

4. Customize the Green Sauce

The base of the ají verde is super versatile. Want to make it lighter? Use Greek yogurt instead of sour cream. Want it extra spicy? Add a third jalapeño or a small serrano pepper. You can even toss in a handful of spinach or avocado for a nutritional boost and a richer texture.

5. Rest the Chicken Before Slicing

Don’t cut into the chicken immediately after cooking. Letting it rest for 5 to 10 minutes allows the juices to redistribute. This makes for a much more flavorful and moist piece of meat.

These simple but effective tips can help you master this recipe and keep things consistent each time you make it.

Frequently Asked Questions (FAQs)

Can I use store-bought rotisserie chicken?

Yes, you can! If you’re short on time, store-bought rotisserie chicken is a great shortcut. While it won’t have the exact marinade flavor, the green sauce and rice pair well with it. Just make the sauce and rice as instructed, and shred the rotisserie chicken over top.

Can I make this recipe ahead of time?

Absolutely. You can marinate the chicken the night before and store it in the fridge. The rice and green sauce can also be made a day in advance. Just store everything in separate containers and assemble when you’re ready to serve.

Is this Peruvian grilled chicken recipe spicy?

The spice level is entirely up to you. Removing the seeds from the jalapeños makes the green sauce much milder. If you love heat, leave the seeds in or add an extra pepper.

Can I use dried herbs instead of fresh?

Fresh cilantro is essential for the green sauce—it gives it that vibrant flavor and color. Dried herbs won’t produce the same results here. For best taste and texture, stick with fresh ingredients in the sauce.

What’s the best way to make this gluten-free?

The recipe is naturally gluten-free as long as you use certified gluten-free chicken stock and double-check labels on store-bought condiments. No need to make substitutions unless you’re serving with tortillas—just choose gluten-free ones.

How do I make this Peruvian grilled chicken dish dairy-free?

Swap the mayonnaise and sour cream in the green sauce for plant-based alternatives like vegan mayo and unsweetened coconut or almond yogurt. The sauce will still be creamy and delicious with the same bright flavor.

Can I grill the chicken on an indoor grill pan?

Definitely. An indoor grill pan works great for this recipe. Make sure it’s hot before you add the chicken, and brush it lightly with oil to prevent sticking.

Can I use different types of rice?

You can! While jasmine rice offers the fluffiest texture and mild flavor, you can use basmati, long-grain white rice, or even brown rice. Just adjust the cooking time and liquid according to the rice variety.

What can I do with leftover green sauce?

The leftover green sauce is amazing on roasted vegetables, sandwiches, wraps, or even as a salad dressing. It also makes a great dip for tortilla chips or crudité.

Can I freeze the green sauce?

Freezing isn’t recommended because it contains mayonnaise and sour cream, which can separate and become grainy after thawing. It’s best made fresh and stored in the fridge for a few days.

Conclusion & Call to Action

This Peruvian-style grilled chicken with yellow rice and green sauce has everything you want in a dinner: big flavor, a little spice, vibrant color, and comforting textures. It’s the kind of meal that feels like a warm hug at the end of a long day. The juicy, spice-kissed chicken, golden turmeric rice, and that irresistible green sauce all come together to create a dish that’s both hearty and refreshing.

Whether you’re cooking for your family, planning a meal prep Sunday, or hosting friends for dinner, this recipe rises to the occasion. It’s simple enough for a casual night but impressive enough to serve to guests. And the best part is how flexible it is. You can tweak the heat, make it leaner, or bulk it up with extra veggies—there’s so much room to make it your own.

If you try this recipe, I’d absolutely love to hear how it turned out for you. Leave a comment, share your experience, or even snap a photo and tag me online. Nothing makes me happier than seeing your delicious creations in your kitchens.

Now go grab that garlic, heat up that grill, and get cooking. You’re in for something truly special. Enjoy every bite!

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