These Peruvian grilled chicken thighs are juicy and bursting with flavor! They get a tasty kick from a creamy green sauce made with fresh herbs that will have you wanting more.
Grilling this chicken is super fun, and the sauce is a breeze to whip up. I love serving it with rice or veggies—both are perfect companions! Trust me, you won’t want to miss this dish!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in thighs are great for grilling as they stay juicy and flavorful. If you prefer, you can use boneless thighs or chicken breasts, but adjust cooking time as they may cook faster.
Smoked Paprika: This adds a lovely depth to the chicken. If you’re out, sweet paprika or even chili powder can work, but you might miss out on the smoky flavor.
Cilantro: Fresh cilantro gives the sauce its vibrant flavor. If you’re not a fan, you can substitute with fresh basil or flat-leaf parsley, though it’ll change the taste a bit.
Sour Cream & Mayonnaise: These create the creamy base of your sauce. Greek yogurt is a healthier alternative if you want to cut down on calories, but the flavor will be slightly tangy.
How Do I Get the Chicken Perfectly Grilled?
Grilling chicken may feel tricky, but with a few simple tips, you can achieve the perfect grilled chicken. First, always preheat your grill to medium-high heat and oil the grates. This helps to prevent sticking.
- Ensure your chicken is well-marinated; this infuses flavor and keeps it moist.
- Grill the chicken for about 6-7 minutes per side, but don’t rush. Wait until it releases easily from the grill before flipping.
- Use a meat thermometer to check the internal temperature; it should reach 165°F (74°C) for safe consumption.
How to Make Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 6 bone-in chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup fresh parsley leaves
- 1 jalapeño, seeds removed (adjust based on spice preference)
- 2 cloves garlic
- 1/2 cup sour cream
- 1/4 cup mayonnaise
- Juice of 1 lime
- Salt and pepper to taste
For Serving:
- French fries (store-bought or homemade)
- Lime wedges
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus at least 1 hour for marinating the chicken (or longer, for best flavor). Grilling takes about 15 minutes, so overall, you’re looking at around 30 minutes to 1 hour and 15 minutes, depending on your marinating time. Enjoy the wait—it makes the chicken extra tasty!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. This will create a flavorful marinade. Add the chicken thighs to the bowl and make sure they are well coated with the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. It’s best to let the chicken marinate for at least 1 hour, but if you have time, marinate it overnight for even more flavor!
2. Make the Creamy Green Sauce:
While the chicken is marinating, let’s whip up the creamy green sauce! Get your food processor and add the cilantro, parsley, jalapeño, garlic, sour cream, mayonnaise, and lime juice. Blend everything together until it’s nice and smooth. Taste the sauce and add salt, pepper, or more lime juice if you feel it needs a little extra kick. Set this aside for now.
3. Prepare the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. To keep the chicken from sticking, brush the grates with a little oil right before adding the chicken.
4. Grill the Chicken:
Take the marinated chicken thighs out of the fridge and place them on the hot grill. Cook each side for about 6-7 minutes. You want them to reach an internal temperature of 165°F (74°C) and look beautiful with grill marks. Once cooked, remove them from the grill.
5. Serve:
Place the grilled chicken thighs on a serving platter. Drizzle them lavishly with your creamy green sauce. Serve with crispy French fries and lime wedges on the side, perfect for squeezing over the chicken for that extra zing!
Enjoy your delicious Peruvian Grilled Chicken Thighs with Creamy Green Sauce!
Can I Use Chicken Breasts Instead of Thighs?
Yes, you can substitute chicken breasts for thighs! Just remember that breasts may cook faster, so check them at 5-6 minutes per side. Ensure they reach an internal temperature of 165°F (74°C) to be safely cooked.
What Can I Use Instead of Sour Cream?
If you’re looking for a substitute for sour cream in the sauce, you can use Greek yogurt for a similar creamy texture and tangy flavor! Alternatively, hint of buttermilk can work, but adjust the consistency by adding less liquid initially and checking the result.
How Do I Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, the chicken can be warmed gently in the microwave or oven at a low temperature to maintain moisture. You can also add a splash of water to keep it juicy!
Can I Make the Sauce Ahead of Time?
Absolutely! You can make the creamy green sauce up to 2 days in advance. Just store it in an airtight container in the refrigerator. Give it a quick stir before serving, and taste it again to adjust seasoning if needed since flavors can intensify over time.
