These Peruvian Grilled Chicken Thighs are juicy, flavorful, and cooked to perfection. Served with a creamy green sauce that adds a zesty kick, they’re sure to impress everyone!
Honestly, it’s hard to resist that creamy sauce! I like to slather it on everything, not just the chicken. It’s perfect for dipping fresh veggies too! Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are ideal for this recipe as they stay juicy and flavorful when grilled. If you’re looking for a healthier option, skinless thighs work too, but they might be slightly less juicy.
Olive Oil: This gives moisture and a nice flavor. If you don’t have it, canola oil or avocado oil are good alternatives that can handle high heat.
Cilantro: Fresh cilantro is key to the green sauce’s flavor. If you’re not a fan of cilantro, try parsley or a mix of parsley and mint for a different but fresh taste!
Mayonnaise and Sour Cream: These provide creaminess in the sauce. Greek yogurt is a great substitute for either if you’re looking for a lighter or tangier sauce. You can also use non-dairy yogurt for a vegan option.
Jalapeño: For heat, but if you prefer something milder, skip it or use a bell pepper. If you like it spicy, add more or try a serrano pepper!
How Do I Make Sure My Chicken Thighs Are Flavorful?
Marinating the chicken is your best friend here! A good marinade infuses flavor and moisture into the meat. Here’s how to do it right:
- Mix your marinade ingredients well and rub them under the skin and all over the thighs. This ensures deep flavor.
- Let the chicken marinate for at least 30 minutes, but ideally overnight. It makes a big difference!
Remember to let the chicken come to room temperature for about 30 minutes before grilling. This aids in even cooking and ensures the skin gets crispy.
What’s the Best Way to Achieve Crispy Chicken Skin on the Grill?
Getting that crispy skin is all about the heat and technique:
- Preheat your grill to medium-high. A hot grill helps render out the fat and crisps up the skin.
- Start with the skin-side down on the grill. Don’t move it around; give it a chance to sear properly.
- Use a meat thermometer to check for doneness—165°F (75°C) is your goal.
Let the chicken rest for a few minutes after grilling. This allows the juices to redistribute, keeping your chicken juicy.
Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 tablespoon ground cumin
- 1 tablespoon paprika
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 2 limes
For the Creamy Green Sauce:
- 1 cup cilantro leaves
- 1/2 cup mayonnaise
- 1/2 cup sour cream
- 1 clove garlic
- 1 tablespoon lime juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 jalapeño, seeds removed (optional, for heat)
For Serving:
- French fries (for serving)
- Lime wedges (for garnish)
How Much Time Will You Need?
This recipe will take about 10 minutes to prep and 15-20 minutes to grill, plus at least 30 minutes for marinating the chicken (or better yet, overnight). In total, plan for around 1 hour to enjoy this flavorful dish from start to finish!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing together the olive oil, minced garlic, cumin, paprika, salt, black pepper, and lime juice in a small bowl. Rub this marinade all over the chicken thighs, making sure to get it under the skin for extra flavor. Once you’re done, let the chicken marinate for at least 30 minutes. For the best taste, pop it in the refrigerator overnight!
2. Grill the Chicken:
Now it’s time to grill! Preheat your grill to medium-high heat. Take the marinated chicken thighs out, letting the excess marinade drip off. Place the chicken skin-side down on the grill. Grill for about 6-7 minutes, until the skin is crispy and has a nice sear. Flip the chicken and grill for another 6-7 minutes, or until the internal temperature hits 165°F (75°C). Your kitchen will smell amazing!
3. Prepare the Creamy Green Sauce:
While the chicken is grilling, let’s whip up that delicious creamy green sauce. In a blender or food processor, combine the cilantro leaves, mayonnaise, sour cream, garlic, lime juice, salt, pepper, and the jalapeño if you’d like some heat. Blend everything until it’s nice and smooth. Taste it and adjust with more salt or lime juice if you think it needs it—make it your own!
4. Serve:
Once your chicken is cooked, remove it from the grill and let it rest for a few minutes. This helps keep the juices in! Place the grilled chicken thighs on a platter and generously drizzle the creamy green sauce on top. Serve these tasty thighs with crispy French fries and lime wedges on the side for that perfect squeeze of freshness!
5. Enjoy:
Now comes the best part! Dig in and relish the vibrant and delicious flavors of this Peruvian-inspired dish. Enjoy every bite!
Can I Use Skinless Chicken Thighs Instead?
Yes, you can! Skinless chicken thighs will still be delicious, but be mindful that they may dry out faster without the skin. To prevent this, reduce the grilling time slightly and keep an eye on the internal temperature to ensure they stay juicy.
Can I Make the Creamy Green Sauce Ahead of Time?
Absolutely! You can prepare the creamy green sauce up to 2 days in advance and store it in an airtight container in the fridge. The flavors may deepen as it sits, so it’s a great make-ahead option!
What’s the Best Way to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, you can use the microwave or warm it in a skillet over low heat. Just be careful not to overcook the chicken again!
How Can I Adjust the Spice Level of the Sauce?
If you prefer a milder sauce, simply omit the jalapeño or remove the seeds before blending. For more heat, feel free to add an extra jalapeño or include some hot sauce to taste. Adjusting the spice is totally up to your preference!
