These Peruvian grilled chicken thighs are juicy, flavorful, and perfect for any meal. The creamy green sauce adds a tasty kick that you’ll love! Perfect for BBQs or family dinners.
Honestly, I can’t get enough of that green sauce—it’s creamy and fresh! I often drizzle it on everything. Just be ready to make extra because everyone will want more! 😂
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs provide great flavor and juiciness. You can substitute with boneless thighs or chicken breasts, but cooking times may vary. Dark meat tends to be more tender and flavorful, which I personally prefer!
Olive Oil: It’s great for marinating and grilling, thanks to its fruity taste. If you want a neutral flavor, you can swap it for canola or grapeseed oil. I love the touch of richness that olive oil adds!
Garlic: Fresh garlic truly enhances the marinade, but feel free to use garlic powder in a pinch. I always recommend using fresh when you can, as it adds a lovely aroma.
Cilantro: This is a key ingredient for the green sauce. If you’re not a fan, fresh parsley can be a good alternative. However, the unique flavor of cilantro is hard to replace, so I advise giving it a try!
Sour Cream or Greek Yogurt: Both add creaminess to the sauce. You can use whichever you prefer, but Greek yogurt is a healthier alternative. I often opt for yogurt for a slight tang!
Jalapeños: They add heat, but you can leave them out for a milder flavor. If you’re looking for a different kind of heat, try adding a pinch of red pepper flakes instead.
How Do You Marinate Chicken for Maximum Flavor?
Marinating chicken is crucial for ensuring that every bite is packed with flavor. Here’s how to do it right:
- Mix your marinade ingredients thoroughly in a bowl to combine those flavors.
- Make sure the chicken is fully coated with the marinade. I like to let it soak in a resealable bag to ensure more contact.
- Refrigerate for at least 1 hour, but overnight is best! This gives time for the flavors to penetrate the meat.
When ready to grill, let the chicken come to room temperature before cooking for even results. Enjoy the juicy, flavorful chicken!
How to Make 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 tablespoons soy sauce
- 1 tablespoon lime juice
- 2 garlic cloves, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
For The Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- ½ cup sour cream or Greek yogurt
- ¼ cup mayonnaise
- 1-2 jalapeños (seeded for less heat, optional)
- 2 tablespoons lime juice
- Salt to taste
For Serving:
- French fries (for serving)
- Lime wedges (for garnish)
How Much Time Will You Need?
This recipe requires about 15 minutes of prep time and at least 1 hour of marinating time (or up to overnight). Grilling will take around 15-20 minutes. Add a little more time if you’d like to prepare your French fries alongside. Overall, you’ll have delicious grilled chicken ready in no time!
Step-by-Step Instructions:
1. Marinating the Chicken:
Start by mixing together the olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, salt, and pepper in a bowl. Stir the ingredients really well until everything is well combined. Now, toss in the chicken thighs, ensuring they are completely coated in the marinade. Cover the bowl with plastic wrap and place it in the refrigerator. Let it marinate for at least 1 hour, but for the best flavor, let it sit overnight!
2. Preparing the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This ensures that the chicken will cook evenly while becoming nice and crispy on the outside.
3. Grilling the Chicken:
Take the marinated chicken thighs out of the refrigerator and remove them from the marinade, shaking off any excess. Place the chicken on the hot grill. Grill each side for about 6-7 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is delightful and crispy. Once cooked, remove the chicken and let it rest for a few minutes before serving.
4. Making the Creamy Green Sauce:
While the chicken is grilling, it’s time to whip up the creamy green sauce! In a blender or food processor, combine the fresh cilantro, sour cream (or Greek yogurt), mayonnaise, jalapeños, lime juice, and a sprinkle of salt. Blend everything together until the sauce is smooth and creamy. Give it a taste and adjust the seasoning if needed.
5. Serving It Up!
Now comes the fun part! Plate the grilled chicken thighs and drizzle generously with the creamy green sauce. Serve them alongside hot French fries and lime wedges for garnish. Enjoy your delicious Peruvian grilled chicken!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just reduce the cooking time, grilling them for about 4-5 minutes per side, until the internal temperature reaches 165°F (75°C). This will ensure they stay juicy and flavorful without overcooking!
What If I Don’t Have Jalapeños?
No worries! If you can’t find jalapeños or want to skip the heat, you can substitute them with a mild green bell pepper for some fresh flavor without any spiciness. Alternatively, omit them completely and the sauce will still be delicious!
How to Store Leftovers
Store leftover grilled chicken and green sauce separately in airtight containers in the fridge. The chicken will last for up to 3 days, while the sauce can be refrigerated for about a week. Reheat chicken in the oven or microwave to maintain its juiciness!
Can I Make the Marinade Ahead of Time?
Absolutely! You can make the marinade a day in advance. Just store it in the fridge. When you’re ready to marinate the chicken, simply add the thighs to the pre-prepared marinade, making sure they get a good coating before grilling!
