These Peruvian grilled chicken thighs are juicy and packed with flavor. Cooked to perfection, they’re topped with a creamy green sauce that adds a zesty kick, making every bite exciting!
When I make this dish, I always feel like a grill master. The sauce is so tasty, I could put it on just about anything! It’s a great way to impress friends without a fuss.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for grilling due to their rich flavor and juiciness. If you prefer a leaner option, boneless, skinless thighs can work, but they may cook faster. Chicken breasts could also be used, just adjust cooking time accordingly.
Olive Oil: Use olive oil for its smooth flavor. If you’re looking for a different taste, avocado oil is a great substitute. Canola or peanut oil can also be used, especially if you prefer a higher smoke point for grilling.
Spices: Smoked paprika adds a nice depth. If you don’t have it, regular paprika works, but the smoky flavor will be lighter. Cumin and garlic powder are also key, but feel free to experiment with other spices like chili powder for some extra kick.
Cilantro and Parsley: These fresh herbs are vital for the sauce. If you’re not a fan of cilantro, you can replace it with more parsley or even basil for a different flavor profile. Fresh is best, but dried herbs can work in a pinch; just use less.
Jalapeños: Adjust the number based on your heat tolerance. For a milder sauce, you can remove the seeds or use a milder pepper like poblano. For more heat, try serrano peppers instead!
How Do I Marinade Chicken for Maximum Flavor?
Marinating is key to achieving flavorful chicken. Here’s how to do it right:
- Mix your marinade ingredients together in a bowl.
- Add the chicken thighs, ensuring they’re fully coated.
- Cover the bowl and refrigerate. For best results, let them marinate for at least an hour or even overnight to absorb all those spices.
- For grilling, let the chicken sit at room temperature for about 15 minutes before grilling for more even cooking.
This marinating method helps the chicken soak up all the delicious flavors while keeping it juicy as it grills. Happy cooking!
How to Make Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4-6 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 lime, juiced
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup fresh parsley leaves, packed
- 1-2 jalapeños, stems removed (adjust for heat preference)
- 1/4 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1-2 cloves garlic
- 1 tablespoon lime juice
- Salt to taste
For Serving:
- French fries or roasted potatoes
- Lime wedges
How Much Time Will You Need?
This delicious dish will take about 15 minutes of prep time, plus at least 1 hour for the chicken to marinate. Grilling will take around 15-20 minutes, making the total time about 1 hour and 35 minutes (most of it is marinating time!).
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by making the marinade. In a large bowl, mix together the olive oil, smoked paprika, cumin, garlic powder, onion powder, salt, black pepper, and lime juice. Next, add the chicken thighs, making sure they are well coated with the marinade. Cover the bowl with plastic wrap and let it marinate in the refrigerator for at least 1 hour. If you have time, letting it sit overnight will enhance the flavor even more!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, you can whip up the creamy green sauce. In a blender or food processor, add the cilantro, parsley, jalapeños, mayonnaise, Greek yogurt (or sour cream), garlic, lime juice, and a pinch of salt. Blend everything until it’s nice and smooth. Taste your sauce and adjust it with more salt or lime juice if needed. Set the sauce aside in the fridge to keep it cool and fresh.
3. Grill the Chicken:
When you’re ready to grill, preheat your grill to medium-high heat. Take the marinated chicken thighs out of the refrigerator and place them skin-side down on the grill. Grill the chicken for about 5-7 minutes on each side, until the skin is crispy and the internal temperature reaches 165°F (75°C). This should take around 15-20 minutes in total.
4. Serve:
After grilling, let the chicken thighs rest for a few minutes for juiciness. Serve the chicken hot with a generous drizzle of creamy green sauce on top. Pair it with French fries or roasted potatoes, and don’t forget the lime wedges on the side for an extra zesty kick!
Enjoy your delightful Peruvian Grilled Chicken Thighs with Creamy Green Sauce!
Can I Use Bone-In Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken thighs with bone-in chicken breasts! Just keep in mind that breasts may cook a little faster, so monitor the internal temperature to reach 165°F (75°C) to avoid overcooking.
What If I Don’t Have Cilantro?
If cilantro is not your favorite, you can replace it with more parsley or even use fresh basil for a different flavor. Just remember that the sauce will have a distinct taste depending on the herbs you choose.
How to Store Leftovers?
Store any leftover chicken and sauce in airtight containers in the refrigerator for up to 3 days. To reheat, gently warm the chicken in the oven or microwave until heated through, and serve with the sauce on the side.
Can I Adjust the Spice Level of the Sauce?
Absolutely! You can control the heat by adjusting the number of jalapeños you use or removing the seeds for a milder flavor. If you want even more heat, feel free to add a dash of hot sauce or a pinch of cayenne pepper!
