– **Title**: Peruvian Grilled Chicken Thighs With Creamy Green Sauce
– **Ingredients**:
– **For the Chicken**:
– 4 bone-in, skin-on chicken thighs
– 2 tablespoons olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– 1 teaspoon onion powder
– Salt and pepper to taste
– **For the Creamy Green Sauce**:
– 1 cup fresh cilantro leaves
– 1/2 jalapeño (seeds removed for less heat)
– 1/2 cup mayonnaise
– 1/2 cup sour cream
– 2 tablespoons lime juice (freshly squeezed)
– 1 garlic clove
– Salt to taste
– **Instructions**:
1. **Marinate the Chicken**: In a bowl, mix together the olive oil, cumin, paprika, garlic powder, onion powder, salt, and pepper. Add the chicken thighs and coat them well with the marinade. Cover and let marinate in the fridge for at least 30 minutes, or preferably a few hours.
2. **Prepare the Grill**: Preheat your grill to medium-high heat. If using a charcoal grill, ensure the coals are hot and ash-covered.
3. **Grill the Chicken**: Place the marinated chicken thighs skin-side down on the grill. Cook for about 5-7 minutes, or until the skin is golden brown and crispy. Flip the thighs and continue to grill for another 5-7 minutes, or until the internal temperature reaches 165°F (75°C). Remove from the grill and let rest for a few minutes.
4. **Make the Creamy Green Sauce**: While the chicken is resting, prepare the sauce. In a blender, combine the cilantro, jalapeño, mayonnaise, sour cream, lime juice, garlic, and salt. Blend until smooth and creamy. Adjust seasoning as needed.
5. **Serve**: Serve the grilled chicken thighs drizzled with the creamy green sauce. You can also serve additional sauce on the side for dipping. Enjoy with rice, grilled vegetables, or a salad as accompaniments.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are my favorites for grilling. They stay juicy and flavorful. If you prefer, skinless chicken thighs or even breasts can work, but watch them closely to avoid drying out.
Olive Oil: This adds great moisture and helps the spices stick. You can substitute with any oil that has a high smoke point, like avocado oil, if you need a different flavor or are looking for an oil with less saturated fat.
Cilantro: A key herb for this dish, giving that fresh flavor. If you’re not a fan of cilantro, parsley can be a good substitute, although it will give a different taste.
Spices: Paprika, cumin, and garlic powder create an aromatic marinade. If you want some heat, cayenne pepper or chili powder can be added. If you don’t have cumin, a bit of curry powder could work too, but it will change the flavor profile.
Lime Juice: Fresh lime juice brightens the dish. You can substitute with lemon juice if limes aren’t available, though the flavor will be slightly different.
How Do You Get Perfectly Grilled Chicken Thighs?
Grilling chicken thighs can be a bit tricky, but with the right method, you’ll get delicious results. Start by preheating your grill to medium-high heat. Proper grilling requires patience, so avoid flipping the chicken too often.
- Oil the grill grates to prevent sticking, which is especially helpful for skin-on chicken.
- Cook the thighs skin-side down for about 6-8 minutes until they’re crispy and golden. Then flip to the other side.
- Use a meat thermometer to check for doneness—165°F (75°C) is your target. Letting the chicken rest for a few minutes after grilling helps seal in the juices.
Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons olive oil
- 2 teaspoons garlic powder
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro leaves, for garnish
- Lime wedges, for serving
For the Creamy Green Sauce:
- 1/2 cup mayonnaise
- 1/4 cup sour cream or Greek yogurt
- 1/2 cup fresh cilantro, chopped
- 1 jalapeño, seeds removed (optional, for spice)
- Juice of 1 lime
- 1 garlic clove, minced
- Salt to taste
How Much Time Will You Need?
This delicious recipe takes around 45 minutes in total. You’ll need about 30 minutes for marinating the chicken (though you can marinate it longer for extra flavor if you want!), and about 15 minutes for grilling. Easy as pie!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a small bowl, mix together the olive oil, garlic powder, paprika, cumin, salt, black pepper, and lime juice. Make sure it’s well combined. Now, take this flavorful marinade and rub it all over the chicken thighs, making sure they’re well coated. Let them marinate for at least 30 minutes; if you have more time, putting them in the fridge overnight will give even more flavor!
2. Prepare the Grill:
While your chicken is marinating, preheat your grill to medium-high heat. It’s also a good idea to oil the grill grates lightly to prevent the chicken from sticking when you place it on the grill.
3. Grill the Chicken:
Now, it’s time to grill! Place the marinated chicken thighs on the grill with the skin side down. Grill them for about 6-8 minutes until the skin turns crispy and beautifully browned. Flip the chicken over and grill the other side for another 6-8 minutes, checking that the internal temperature reaches 165°F (75°C) for safety.
4. Make the Creamy Green Sauce:
While your chicken is grilling, let’s whip up the green sauce! In a blender or food processor, add the mayonnaise, sour cream or Greek yogurt, chopped cilantro, jalapeño (if you like it spicy!), lime juice, minced garlic, and a pinch of salt. Blend it all together until you have a smooth and creamy sauce. Taste it and feel free to adjust the seasoning if needed.
5. Serve:
Once the chicken thighs are fully cooked, take them off the grill and let them rest for a few minutes. This helps keep them juicy! Now, serve your delicious grilled chicken thighs topped with a generous drizzle of that creamy green sauce. Add some extra cilantro leaves for garnish and don’t forget the lime wedges on the side for a citrusy pop!
Enjoy your scrumptious Peruvian Grilled Chicken Thighs with Creamy Green Sauce!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, adjust the grilling time to about 4-6 minutes per side. Since they cook quicker without the bone, be sure to check for an internal temperature of 165°F (75°C) to ensure they’re fully cooked.
What If I Don’t Have Fresh Cilantro?
No problem! If you’re not a fan of cilantro, you can substitute it with parsley for a different flavor or skip it entirely. The creamy green sauce will still be delicious with just the other ingredients!
How Can I Store Leftovers?
Leftover chicken and sauce can be stored separately in airtight containers in the fridge for up to 3 days. To reheat the chicken, warm it in the oven at 350°F (175°C) till heated through, and give the sauce a quick stir before serving it again.
Can I Make the Sauce Ahead of Time?
Yes, you can! The sauce can be made 1-2 days in advance. Just store it in an airtight container in the refrigerator. Give it a good stir before serving, and it’s ready to go!
