These Peruvian grilled chicken thighs are juicy and flavorful, perfect for a backyard barbecue or dinner at home. The star is the creamy green sauce that adds a zesty kick!
Honestly, I could put that green sauce on everything. It’s like magic! I love serving this dish with rice or a fresh salad for an easy meal that tastes amazing.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give you juicy, flavorful meat. If you want a lighter option, skinless thighs or chicken breasts can work. Just adjust cooking times as breasts cook faster!
Olive Oil: This gives moisture and helps the spices stick. You can substitute with avocado oil for a different flavor, or even melted butter for a rich taste.
Cilantro: Fresh cilantro is key for that vibrant flavor in the sauce. If you’re not a fan, parsley works as a milder alternative. You can also try basil for a unique twist!
Mayonnaise and Greek Yogurt: These add creaminess to the sauce. If you want it lighter, use low-fat yogurt or even sour cream. For a vegan option, try using cashew cream or a plant-based yogurt.
How Do You Get Perfectly Grilled Chicken Thighs?
Grilling chicken thighs can be tricky, but with the right techniques, you can achieve juicy, crispy results. Start by marinating the chicken; this will infuse flavor and help keep it moist. Here’s how to grill them perfectly:
- Preheat your grill to medium-high. A hot grill ensures a good sear!
- Remove excess marinade from the chicken before grilling to prevent flare-ups.
- Place thighs skin-side down first, cooking for 6-8 minutes. Avoid moving them too much; this helps achieve those beautiful grill marks.
- Flip and cook until the internal temp reaches 165°F (75°C) and the skin is crispy.
- Let the chicken rest for a few minutes off the grill before serving. This allows juices to redistribute!
Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4-6 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 small jalapeño, seeds removed (optional, for spice)
- Juice of 1 lime
- 1 clove garlic, minced
- Salt and pepper to taste
For Serving:
- Crispy French fries
- Lime wedges, for garnish
How Much Time Will You Need?
This dish takes about 15 minutes of prep time plus at least 1 hour for marinating the chicken (overnight is even better!). Once you’re ready to cook, grilling takes about 15-20 minutes, making this a delicious and relatively quick meal overall.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, garlic powder, cumin, paprika, salt, black pepper, and lime juice. Add the chicken thighs to the bowl, making sure they are all well coated in the marinade. Cover the bowl and let the chicken soak up the flavors in the fridge for at least 1 hour; marinating overnight will give it even more flavor!
2. Prepare the 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, jalapeño (if using), lime juice, and minced garlic. Blend everything until smooth and creamy. Taste your sauce and add salt and pepper as needed. Set this aside while the chicken marinates.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Take the marinated chicken thighs out of the fridge and place them on the grill. Grill the chicken for about 6-8 minutes on each side until the skin is crispy and the internal temperature reaches 165°F (75°C).
4. Serve:
Once the chicken is perfectly grilled, take it off the grill and arrange the chicken thighs on a serving platter. Drizzle the creamy green sauce generously over the top. Serve alongside crispy French fries and lime wedges for that extra zest!
5. Enjoy:
Now it’s time to dig in! Enjoy your flavorful Peruvian grilled chicken thighs topped with the cooling creamy green sauce. It’s sure to be a hit!
Can I Use Boneless Chicken Thighs Instead?
Yes, boneless chicken thighs work great as a substitute! They will cook faster, so reduce the grilling time to about 4-6 minutes per side. Make sure to check for an internal temperature of 165°F (75°C) for safety.
How Can I Make the Green Sauce Spicier?
If you’re looking for an extra kick, you can add another jalapeño or include a few dashes of hot sauce to the creamy green sauce. If you prefer a milder version, reduce the amount of jalapeño used or omit it altogether.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade a day ahead and store it in the refrigerator. Just add the chicken thighs in when you’re ready to marinate. This makes for a quick and flavorful meal when you’re short on time!
How Should I Store Leftover Chicken and Sauce?
Store any leftovers in separate airtight containers in the fridge. The grilled chicken will last for up to 3 days, while the creamy green sauce can be kept for about 5 days. To reheat the chicken, gently warm it in the microwave or on a skillet to maintain its juiciness!
