This dish features juicy grilled chicken thighs that are perfectly seasoned and full of flavor. They are served with a creamy green sauce that adds a fresh and zesty touch!
Honestly, the combination of the smoky chicken and tangy sauce makes my taste buds dance! I like to serve it with rice or tortillas for a complete meal. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are the best for flavor and tenderness. If you prefer, you can use skinless thighs or even chicken breasts, but they may dry out faster. Choose whichever fits your taste!
Cilantro: This herb brings freshness to the sauce. If you’re not a fan of cilantro, you can try parsley instead for a milder flavor, though the taste will change a bit.
Mayonnaise: It creates the creamy texture in the sauce. For a lighter alternative, you can substitute Greek yogurt. It adds creaminess and a slight tang without all the calories.
Jalapeño: This adds heat to the sauce. Adjust the amount based on your spice preference. For milder heat, remove the seeds, or use a milder pepper like a poblano if you want less kick.
How Do I Grill Chicken Thighs to Perfection?
Grilling chicken thighs can be easy if you follow a few simple steps to ensure they’re juicy and flavorful. First, marinate the chicken properly to infuse flavor. The longer, the better!
- Let the chicken marinate for at least 1 hour, preferably overnight, in the fridge.
- Preheat your grill to medium-high heat. This is crucial to give those thighs a nice char.
- Place the chicken skin-side down on the grill. Don’t move it for the first 6-7 minutes; this helps develop a good sear.
- Flip the chicken and grill until it reaches an internal temperature of 165°F (75°C). A meat thermometer can be a real friend here!
- Let the chicken rest for a few minutes after grilling. This step allows the juices to redistribute, keeping the meat tender.
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
- 2 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon cayenne pepper (adjust to taste)
- Salt and black pepper to taste
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro, chopped
- 1 cup mayonnaise
- 1 tablespoon lime juice
- 1 clove garlic, minced
- 1 jalapeño, seeded and chopped (adjust for heat preference)
- Salt to taste
For Serving:
- French fries (optional)
- Lime wedges for garnish
How Much Time Will You Need?
This delicious dish takes about 15 minutes to prep and requires at least 1 hour for marinating the chicken. Cooking the chicken on the grill will take about 15 minutes. If you have time, letting the chicken marinate overnight will enhance the flavors even more!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, minced garlic, cumin, paprika, cayenne pepper, salt, black pepper, and lime juice to create a marinade. Once everything is well combined, add the chicken thighs to the bowl and coat them thoroughly in the marinade. Cover the bowl with plastic wrap and let it sit in the fridge for at least 1 hour, or overnight if you can wait for even more flavor!
2. Prepare the Grill:
Before you start cooking, preheat your grill to medium-high heat. This ensures that when you place the chicken on it, it will sizzle and cook nicely.
3. Grill the Chicken:
Once the grill is hot, place the marinated chicken thighs skin-side down on the grill. Grill them for about 6-7 minutes on each side, flipping them carefully. You want to make sure they cook evenly until the internal temperature reaches 165°F (75°C) and the skin is beautifully charred. This gives you that delicious smoky flavor!
4. Make the Creamy Green Sauce:
While the chicken is grilling, let’s whip up the creamy green sauce! In a blender or food processor, combine the fresh cilantro, mayonnaise, lime juice, minced garlic, chopped jalapeño, and a pinch of salt. Blend everything together until super smooth and creamy. Adjust the seasoning to your taste if needed.
5. Serve:
Once the chicken is done cooking, take it off the grill and let it rest for a few minutes to keep it juicy. Serve the grilled chicken thighs on a plate and drizzle them generously with the creamy green sauce. You can add a side of French fries if you’d like, and don’t forget to garnish with lime wedges for a fresh touch!
6. Enjoy!
Sit back, relax, and enjoy your homemade Peruvian grilled chicken thighs with the creamy green sauce. It’s a flavorful feast you won’t forget!
Can I Use Skinless Chicken Thighs Instead?
Yes, you can use skinless chicken thighs if you prefer, but keep in mind that the skin adds flavor and helps retain moisture. You may want to increase the marinating time to ensure the meat absorbs all the flavors, and consider adjusting grilling time since skinless thighs may cook faster.
What if I Don’t Have Mayonnaise for the Sauce?
No problem! You can substitute the mayonnaise with Greek yogurt for a healthier option, or blend avocado for a creamy, dairy-free sauce. Both alternatives will give you a deliciously unique flavor profile!
How Should I Store Leftovers?
To store leftovers, place the grilled chicken and sauce in separate airtight containers. They can be kept in the fridge for up to 3 days. To reheat, warm the chicken in the oven for the best texture, and simply mix the sauce again before serving.
How Can I Make This Dish Spicier?
If you want to ramp up the heat, add more jalapeño to the creamy green sauce or include a dash of hot sauce in the marinade for the chicken. You can also sprinkle some red pepper flakes on top before serving for an extra kick!
