These Peruvian grilled chicken thighs are juicy, flavorful, and sure to please! The secret is in the marinade that gives the chicken a zesty kick.
The creamy green sauce is the perfect partner, adding a smooth and tasty touch. I love drizzling it on my chicken and even on veggies. You can’t go wrong with this combo!
Ingredients & Substitutions
Chicken Thighs: I love using bone-in, skin-on thighs for their juicy, flavorful meat. If you prefer, you can swap them for boneless, skinless thighs, but the cooking time will be shorter. You could also use chicken breasts, though they might turn out less juicy.
Olive Oil: This is my go-to for marinating, but other oils like avocado or canola can work too. If you’re looking for a lighter option, you can use a cooking spray instead.
Spices: Cumin and paprika are key here for flavor. If you don’t have paprika, you can try chili powder. For a different flavor profile, consider adding oregano or smoked paprika instead.
Fresh Cilantro: Cilantro is essential for the sauce. If you’re not a fan, parsley can be a good alternative. Just know that it will change the flavor a bit!
Greek Yogurt & Mayonnaise: If you’re aiming for a lighter sauce, use all Greek yogurt instead of mayonnaise. You can also use a plant-based alternative if needed to accommodate a dairy-free diet.
How Do I Marinade Chicken for Maximum Flavor?
Marinating is a way to infuse the chicken with lots of flavor. Here’s how I do it right:
- Combine olive oil, minced garlic, spices, salt, pepper, and lime juice in a bowl.
- Add the chicken thighs and make sure they’re well-coated. This is where I get a little hands-on—massaging the marinade into the meat helps!
- Cover the bowl and place it in the fridge for at least 1 hour; overnight is even better for deeper flavor.
How Can I Ensure Perfectly Grilled Chicken?
Grilling chicken thighs can be tricky, but with these tips, you’ll get it just right:
- Always preheat your grill. This creates a nice sear and helps prevent sticking.
- Start with skin-side down, and don’t move them around too much. After 8-10 minutes, check for easy release before flipping!
- Cook until the internal temperature hits 165°F (74°C). Using a meat thermometer is a great way to check without cutting into the chicken.
Feel free to play with the ingredients and techniques until you find what works best for your taste! Enjoy the process as much as the meal!
Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro leaves (for garnish)
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1 tablespoon lime juice
- 1 small jalapeño (optional for heat)
- 1 garlic clove
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes for prep and marinating time of at least 1 hour (or overnight for the best flavor!). Once you fire up the grill, it will take about 20 minutes to cook the chicken. So, overall, plan for around 1 hour and 35 minutes if you’re marinating for an hour, or 1 hour and 55 minutes with overnight marinating.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, minced garlic, cumin, paprika, salt, pepper, and lime juice. Add the chicken thighs, making sure to coat them thoroughly with the marinade. Cover the bowl and pop it in the fridge to marinate for at least 1 hour. If you can, let it sit overnight for extra flavor—it’s worth it!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, let’s make the creamy green sauce! In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, Greek yogurt (or sour cream), lime juice, jalapeño (if you want a bit of heat), garlic, and a pinch of salt and pepper. Blend everything together until it’s nice and smooth. Taste the sauce and adjust the seasoning if needed. Set it aside for now.
3. Preheat the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. If using a charcoal grill, set it up for direct grilling to get that perfect char on the chicken.
4. Grill the Chicken:
Take the chicken thighs out of the marinade, allowing any excess marinade to drip off. Place the chicken skin-side down on the grill. Grill for about 8 to 10 minutes until the skin is browned and crispy and the chicken releases easily from the grill. Flip the thighs over and cook for another 8 to 10 minutes. Use a meat thermometer to check—you’re aiming for an internal temperature of 165°F (74°C).
5. Serve:
Once done, let the chicken rest for a few minutes before serving. Plate up the grilled chicken thighs, then drizzle them generously with the creamy green sauce. For a beautiful touch, garnish with fresh cilantro leaves. Enjoy with fries or your favorite side dish. You’re in for a delicious Peruvian treat!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Absolutely! Boneless chicken thighs will work just fine. Just be sure to reduce the grilling time by a few minutes since they cook faster than bone-in thighs. Aim for an internal temperature of 165°F (74°C) as well.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream is an excellent substitute. You can also use regular plain yogurt, but keep in mind that it may make the sauce a bit thinner. If you prefer a dairy-free option, try using a plant-based yogurt alternative.
How Can I Store Leftover Chicken and Sauce?
Store any leftover chicken and sauce in separate airtight containers in the refrigerator. The chicken will stay fresh for up to 3 days, and the sauce can last about a week. To reheat the chicken, place it in the oven at 350°F (175°C) until warmed through, rather than in the microwave to help retain its moisture.
Can I Make the Creamy Green Sauce Without Jalapeño?
Yes, you can! Omit the jalapeño if you prefer a milder flavor. If you still want a hint of heat, consider adding a dash of hot sauce or a sprinkle of red pepper flakes to the sauce instead.
