These Peruvian grilled chicken thighs are juicy and bursting with flavor! The smoky grill gives them a tasty char, while the creamy green sauce adds a zesty kick that you won’t forget.
Seriously, who can resist chicken like this? I love dipping everything in that green sauce! Perfect for summer barbecues or just a cozy dinner at home. Yum!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for grilling as they stay juicy. If you prefer a leaner option, skinless chicken breasts work too, but they may require a bit more care while cooking to prevent drying out.
Olive Oil: This adds moisture and helps the spices stick. If you need a different flavor, avocado oil or vegetable oil can work as well. Olive oil is my go-to for its taste and health benefits.
Spices: Smoked paprika gives a deep flavor. If you don’t have it, regular paprika or chili powder can be used. For a different twist, try adding a dash of cayenne for heat!
Cilantro: Fresh cilantro brings brightness. If you’re not a fan, try fresh parsley or even basil for a unique flavor. I often mix my herbs to keep it interesting!
Greek Yogurt: It provides creaminess in the sauce while keeping it light. You can substitute it with sour cream or even a plant-based yogurt for a dairy-free option.
How Do I Marinate Chicken Effectively?
Marinating the chicken is key to making it flavorful and tender. I recommend mixing all the marinade ingredients thoroughly first. Then, add your chicken and make sure all pieces are well-coated. For the best flavor, let it marinate overnight if possible; 30 minutes is a minimum.
- Mix olive oil, spices, lime juice, salt, and pepper in a bowl.
- Coat chicken thoroughly and cover with plastic wrap.
- Refrigerate and flip occasionally for even marinating.
What’s the Best Way to Grill Chicken Thighs?
Grilling chicken thighs can be tricky if you don’t watch the heat. Preheat your grill well; this helps achieve that beautiful sear. Don’t flip them too soon—wait for nice grill marks as they cook! Using a meat thermometer is handy to ensure they’re perfectly done at 165°F.
- Grill thighs skin-side down first for that crispy texture.
- Flip once halfway through cooking time to avoid drying.
- Let them rest before serving to keep them juicy.
Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 large bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 1 tablespoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 2 limes, juiced
- Fresh cilantro 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 clove garlic
- 1 jalapeño, seeds removed (optional for heat)
- Juice of 1 lime
- Salt to taste
How Much Time Will You Need?
This dish takes about 15 minutes to prepare plus at least 30 minutes for marinating the chicken. You’ll spend around 20 minutes grilling the chicken. So, in total, you should plan for about 1 hour, plus however long you choose to marinate the chicken beforehand—overnight is best for flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the olive oil, smoked paprika, cumin, garlic powder, onion powder, lime juice, and a sprinkle of salt and pepper in a large bowl. Add in the chicken thighs, making sure they’re coated completely in the marinade. Cover and let them sit for at least 30 minutes; if you have time, marinate them overnight in the refrigerator for even more flavor.
2. Prepare the Green Sauce:
While the chicken is marinating, get your creamy green sauce ready! In a blender or food processor, toss in the fresh cilantro, mayonnaise, Greek yogurt (or sour cream), garlic, jalapeño (if you’re using it for a kick), lime juice, and a pinch of salt. Blend everything together until it’s nice and smooth. Give it a taste—add more salt if you think it needs it. Once done, put it in the fridge to chill until you’re ready to serve it.
3. Preheat the Grill:
Now it’s time to get your grill going. Preheat it to medium-high heat, or if you’re using charcoal, set it up for direct grilling. Meanwhile, you can take out the marinated chicken from the fridge.
4. Grill the Chicken:
Once your grill is hot, place the chicken thighs on it skin-side down. Grill them for about 6-8 minutes. Then, carefully flip them over and grill for another 6-8 minutes or until they’re fully cooked through (you want that internal temperature to hit 165°F or 74°C) and they have beautiful grill marks!
5. Serve:
After grilling, remove the chicken from the grill and let it rest for a few minutes. Serve the chicken hot with a generous drizzle of that creamy green sauce over the top. Pair it with some crispy fries or your favorite side dish. Don’t forget to sprinkle some fresh cilantro and squeeze a bit of lime over it for extra flavor!
Enjoy your delicious Peruvian Grilled Chicken Thighs with Creamy Green Sauce!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook a bit faster, so reduce the grilling time to about 5-7 minutes per side. Just make sure to check that the internal temperature reaches 165°F (74°C) to ensure they’re fully cooked.
What If I Don’t Have Greek Yogurt?
No worries! You can substitute Greek yogurt with sour cream or even mayonnaise for a creamier texture. Alternatively, you might try using plain yogurt, but it may result in a thinner sauce. Just blend everything until smooth and taste to adjust flavors as needed!
How Should I Store Leftovers?
Store any leftover grilled chicken and creamy sauce in airtight containers. The chicken can be refrigerated for up to 3 days, while the sauce will keep well for about 5 days. Reheat the chicken in the oven or microwave until warmed through, and enjoy the sauce as a dip or drizzle again!
Can I Prepare the Marinade in Advance?
Yes! You can mix the marinade and store it in the refrigerator for up to 3 days before use. Just make sure to add the chicken right before you’re ready to grill it for the best flavor absorption. This also makes meal prep easier!
