These Peruvian grilled chicken thighs are juicy and full of flavor, perfect for a tasty meal! What makes them stand out is the creamy green sauce made with herbs, giving a fresh kick!
Trust me, the sauce is like magic on these chicken thighs! I like to serve it with rice or salad—it makes the meal feel fancy without all the fuss. You’ll want to make this again and again!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs keep the meat juicy during grilling. If you prefer a leaner option, chicken breasts work too, but adjust the cooking time since they cook faster.
Cumin and Paprika: These spices give a warm flavor. If you’re out of cumin, coriander can work in a pinch, though the taste will change a bit. For paprika, smoked paprika adds a nice depth, while sweet paprika maintains a milder profile.
Cilantro: Fresh cilantro is key in the green sauce for its zesty zest. If you’re not a fan, parsley is a great alternative or you can mix both for a balanced flavor.
Greek Yogurt: This adds creaminess and tang. If you want a dairy-free option, try using coconut yogurt or a plant-based mayo for a similar texture without the dairy.
Serrano Pepper: This adds heat but can be swapped with jalapeño or even omitted if you prefer milder flavors. You can add more lime juice to keep the sauce tangy.
How Do I Get Juicy, Perfectly-Grilled Chicken?
Grilling chicken so it’s juicy can be tricky. Here’s how to nail it: First, marinate the chicken well. The spices and olive oil deepen the flavor and moisture. Aim for at least 30 minutes or up to 2 hours for an intense flavor.
- Preheat the grill to medium-high heat. This allows for a perfect sear.
- Start with the skin side down for that crispy texture, grilling for 6-7 minutes before flipping.
- Use an instant-read thermometer to check for doneness; 165°F (74°C) is the safe zone.
Turns out with the right preparation and patience, you can serve up scrumptious grilled chicken that’s sure to impress!
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 cumin
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 2 tablespoons lime juice
- 1 serrano pepper (or jalapeño), seeds removed for less heat
- 1 garlic clove
- Salt to taste
For Serving:
- French fries (optional)
- Lime wedges
How Much Time Will You Need?
This recipe takes about 10 minutes to prepare and at least 30 minutes to marinate the chicken. You’ll also need about 15-20 minutes for grilling. In total, you should set aside about 1 hour for delicious Peruvian grilled chicken thighs with creamy green sauce, making it suitable for a quick yet flavorful meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper in a medium bowl. Rub this tasty mixture all over the chicken thighs, making sure each piece is thoroughly coated. Let the chicken marinate at room temperature for at least 30 minutes, or pop it in the fridge for up to 2 hours for even more flavor.
2. Prepare the Grill:
While the chicken marinates, preheat your grill to medium-high heat. Make sure to oil the grill grates to prevent the chicken from sticking when you cook it.
3. Grill the Chicken:
Once the grill is hot, place the marinated chicken thighs skin side down on the grates. Grill them for about 6-7 minutes on one side until they look crispy and charred. Then, flip them over and grill for another 6-7 minutes or until they reach an internal temperature of 165°F (74°C). That’s when they’re perfectly done!
4. Make the Creamy Green Sauce:
While the chicken grills, whip up the creamy green sauce. In a blender or food processor, combine the cilantro, mayonnaise, Greek yogurt, lime juice, serrano pepper, garlic, and salt. Blend everything together until it’s smooth and creamy. Taste it and adjust the seasoning if you need to.
5. Serve:
Once the chicken is ready and cooked through, serve it hot and drizzle with that delicious creamy green sauce. If you’d like, pair it with French fries and some lime wedges for an extra zing. Enjoy your meal with family or friends!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Yes, boneless chicken thighs work perfectly in this recipe! Just reduce the grilling time by a few minutes, checking for an internal temperature of 165°F (74°C) to ensure they’re cooked through.
How Can I Adjust the Heat Level of the Green Sauce?
If you prefer a milder sauce, you can substitute the serrano pepper with a mild bell pepper or omit it entirely. For more heat, leave some seeds in the serrano or add a little cayenne pepper to taste!
What’s the Best Way to Store Leftover Chicken and Sauce?
Store any leftovers in airtight containers in the fridge. The grilled chicken will last for up to 3 days, while the creamy green sauce can be stored for about a week. Reheat the chicken in the microwave or on the grill for best results to maintain its texture!
Can I Make the Marinade in Advance?
Absolutely! You can prepare the marinade a day ahead and store it in the refrigerator. Simply mix your spices with the olive oil, and when you’re ready, marinate the chicken for maximum flavor!
