These Peruvian grilled chicken thighs are bursting with flavor! They are juicy, tender, and have a nice char from the grill, making them perfect for any meal.
The creamy green sauce on the side is the star of the show, with a zesty kick that makes you want to dip everything in it. I love serving them with rice and veggies for a colorful plate!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect for juicy and flavorful grilled chicken. If you prefer, you can use boneless thighs or breasts, but keep in mind that they may dry out quicker on the grill.
Olive Oil: Olive oil adds richness and helps the spices stick. If you’re looking for a lighter option, avocado oil or melted butter can work well instead.
Cumin and Paprika: These spices give the chicken its warm, smoky flavor. If you don’t have cumin, try using chili powder or coriander. Sweet paprika can be substituted with smoked paprika for an extra kick.
Fresh Cilantro: This ingredient is key for the green sauce. If you’re not a fan of cilantro, parsley can be a milder alternative, but it will change the flavor profile a bit.
Jalapeño: Including a jalapeño adds a nice kick to the sauce. If you want heat without the jalapeño, try adding a sprinkle of red pepper flakes or a dash of hot sauce instead. You can also skip it entirely for a milder sauce.
How Do You Get the Chicken Skin Crispy on the Grill?
Getting crispy skin on chicken is all about technique. Start by ensuring your grill is at the right temperature—medium-high heat is ideal. Here’s how to achieve that perfect crisp:
- Pat the chicken thighs dry with paper towels before applying the marinade; this helps the skin crisp up.
- Place the chicken skin-side down first. This will sear the skin and help it get nice and crispy.
- Don’t touch the chicken for the first 5-7 minutes. Let it grill undisturbed for those perfect grill marks.
- Flip the chicken and continue to grill until cooked through, aiming for an internal temperature of 165°F (75°C). This ensures it’s safe to eat while keeping it juicy.
Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 3 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 1 lime, juiced
- Fresh cilantro for garnish
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 jalapeño, seeded for less heat (optional)
- 1 garlic clove
- Salt, to taste
For the French Fries (optional):
- 2 large potatoes, cut into fries
- Vegetable oil for frying
- Salt, to taste
How Much Time Will You Need?
This recipe will take about 15-20 minutes for prep and marinating, plus around 20 minutes for cooking. If you decide to make the French fries, add an extra 15-20 minutes for frying. In total, you can expect about 40-60 minutes to complete this delicious meal!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a bowl, mix together the olive oil, cumin, paprika, garlic powder, lime juice, and a good sprinkle of salt and pepper. Then, add the chicken thighs and rub the marinade all over them, making sure they’re well coated. Cover the bowl and let it marinate for at least 30 minutes in the fridge, or if you have time, go for up to 24 hours to deepen the flavors.
2. Prepare the Green Sauce:
Grab your food processor and combine the fresh cilantro leaves, mayonnaise, sour cream, lime juice, jalapeño (if you’re using it for some spice), garlic, and a pinch of salt. Blend everything together until it becomes smooth and creamy. Give it a taste and adjust the seasoning if you like. Set this tasty sauce aside for later!
3. Cook the Chicken:
Preheat your grill to medium-high heat. Once it’s hot, take the chicken out of the marinade and place it skin-side down on the grill. Grill the chicken for about 5-7 minutes until the skin gets crispy and has lovely grill marks. Then, flip the thighs and grill for another 5-7 minutes, or until the chicken is cooked through and reaches an internal temperature of 165°F (75°C). After cooking, let the chicken rest for a few minutes to keep it juicy.
4. Prepare French Fries (if desired):
If you’re making fries, heat vegetable oil in a large pot or fryer to 350°F (175°C). Carefully add the cut potato fries in batches to the hot oil, frying them for 5-7 minutes until they’re golden brown and crispy. Once cooked, remove them with a slotted spoon and let them drain on paper towels. Sprinkle with salt while they’re still warm.
5. Serve:
Plate up your grilled chicken thighs while they’re hot. Drizzle the creamy green sauce over the top and scatter some fresh cilantro for garnish. Serve with crispy French fries on the side if you made them. Enjoy this flavorful Peruvian dish with friends and family!
Can I Use Skinless Chicken Thighs for This Recipe?
Yes, you can use skinless chicken thighs. Just keep in mind that you may need to adjust the grilling time since skin adds fat that helps with moisture and flavor during cooking. Cook them for about 6-8 minutes per side, ensuring they still reach an internal temperature of 165°F (75°C).
What if I Don’t Have Fresh Cilantro for the Sauce?
No problem! If you don’t have fresh cilantro, you can substitute it with parsley for a different flavor. It won’t be the same, but it will still taste good. Just use the same amount (1 cup) and blend as directed!
Can I Make the Green Sauce Ahead of Time?
Absolutely! The creamy green sauce can be made a day ahead. Just store it in an airtight container in the refrigerator. Give it a quick stir before serving, as the ingredients might separate a bit while chilling.
How to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until warmed through. For best results, you can cover it with foil to retain moisture!
