These Peruvian grilled chicken thighs are juicy and full of flavor, with a crispy outside that’s hard to resist. The creamy green sauce made with cilantro adds a delicious twist!
I like to serve them with rice or veggies, and honestly, who can say no to that creamy sauce? It makes everything taste better! Give it a try for dinner this week! 😋
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful. If you prefer, you can use boneless, skinless thighs or breasts, but keep in mind that they may cook faster and could dry out more easily.
Olive Oil: This adds richness to the marinade. If you’re out of olive oil, you can use vegetable oil or avocado oil instead. These oils have high smoke points, ideal for grilling.
Cumin: Ground cumin gives that unique, warm flavor. If you don’t have it, try coriander or chili powder for a different but tasty twist. Fresh spices can really boost the flavor!
Cilantro: Fresh cilantro is key in the creamy green sauce. If you’re not a cilantro fan, parsley or basil can work, though the taste will change. Just use what you love!
Mayonnaise and Sour Cream: This combo makes the sauce creamy and tangy. For a lighter version, consider Greek yogurt. It adds a nice tart flavor and is thicker, which some people prefer.
How Do I Achieve Perfectly Grilled Chicken?
Grilling chicken can be tricky, especially when trying to keep it juicy. Here are some tips for perfect grilled chicken thighs:
- Always marinate your chicken. The longer, the better! This helps deepen the flavor and keeps the meat moist.
- Preheat your grill well. A hot grill gives nice sear marks and helps seal in the juices. Aim for medium-high heat.
- Monitor cooking time: Grill skin-side down first to crisp it up. Use a meat thermometer to check if it’s at 165°F (75°C) for safety.
- Let it rest! Resting the chicken for 5 minutes after grilling allows juices to redistribute, resulting in a more tender bite.
Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in chicken thighs, skin-on
- 2 tablespoons olive oil
- 2 teaspoons ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1 teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 garlic clove
- 1 jalapeño, seeds removed (optional for spice)
- Juice of 1 lime
- Salt and pepper to taste
For Serving:
- Lime wedges
- French fries or your choice of side
How Much Time Will You Need?
This delicious dish takes about 15 minutes of prep time, plus at least 1 hour to marinate the chicken (overnight is best!). Grilling will take around 15 minutes. In total, you can expect to spend about 30 minutes actively preparing and cooking, plus the marinating time.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, ground cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Add the chicken thighs to the bowl and make sure they’re well coated in the marinade. Cover the bowl and place it in the refrigerator for at least 1 hour, or preferably overnight. The longer, the better!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, we can whip up the creamy green sauce! In a food processor, combine the cilantro leaves, mayonnaise, sour cream, garlic clove, jalapeño (if you want a kick), lime juice, and a pinch of salt and pepper. Blend everything together until smooth and creamy. Taste the sauce and adjust the seasoning if needed. Once done, transfer it to a bowl and set it aside.
3. Grill the Chicken:
When you’re ready to cook, preheat your grill to medium-high heat. Take the chicken out of the marinade and place it skin-side down on the grill. Cook it for about 6-7 minutes, letting the skin get crispy and golden. After that, flip the chicken over and grill the other side for another 6-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C), ensuring it’s cooked through and juicy.
4. Rest:
Once grilled, remove the chicken from the grill and let it rest for 5 minutes. This helps to keep the chicken nice and juicy!
5. Serve:
Now it’s time to eat! Serve the grilled chicken thighs hot, generously topped with your creamy green sauce, alongside lime wedges and your favorite side, like crispy French fries. Enjoy this delicious Peruvian-inspired meal!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs, but be sure to reduce the cooking time since breasts cook faster. Grill them for about 5-6 minutes on each side, or until they reach an internal temperature of 165°F (75°C) to ensure they stay juicy.
Is There a Lighter Alternative for the Creamy Sauce?
Absolutely! You can substitute Greek yogurt for sour cream to lighten up the sauce. This will give it a nice tangy flavor while keeping it creamy. You can also reduce the amount of mayonnaise if you prefer a sauce with less fat.
How Can I Store Leftover Chicken and Sauce?
Store leftover grilled chicken and creamy green sauce in separate airtight containers in the refrigerator for up to 3 days. For best results, reheat the chicken gently on the grill or in the oven, and enjoy the sauce cold or at room temperature.
Can I Make the Marinade in Advance?
Yes! You can prepare the marinade a day ahead. Just mix all the marinade ingredients and store it in the fridge. When you’re ready to grill, add the chicken to the marinade and let it marinate. This will enhance the flavor even more!
