These Peruvian grilled chicken thighs are juicy and packed with flavor. The smoky grill gives them a delightful taste, while the creamy green sauce adds a zesty twist that you’ll love!
Perfect for a sunny day, I like to serve this with some fresh rice or a crunchy salad. You might want to keep extra sauce on hand, just trust me on that! 😄
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for grilling—they stay juicy and tender. If you prefer, skinless or boneless thighs can be used, but adjust the cooking time as they may cook faster.
Olive Oil: This adds richness to the marinade. You can substitute with vegetable or avocado oil if you want a different flavor or need a higher smoke point.
Soy Sauce: It brings umami to the dish. For a gluten-free option, use tamari or coconut aminos. If you want less salt, low-sodium soy sauce works well too!
Cilantro: Central to both the marinade and sauce, it gives a fresh taste. If you’re not a cilantro fan, parsley can be a good substitute, although it will slightly change the flavor.
Jalapeño: This adds a little heat. If you want more spice, keep the seeds in! For a milder sauce, use a bell pepper instead of jalapeño.
How Do I Ensure the Chicken is Grilled Perfectly?
Getting the perfect grill marks and juicy chicken takes some attention. First, let the chicken marinate—this infuses flavor and keeps it moist. Don’t skip this step!
- Preheat the grill well; a medium-high heat helps to crisp the skin while cooking the chicken evenly.
- Always start grilling skin-side down. This helps to render the fat and get that delicious crispy skin.
- Use a meat thermometer! Aim for an internal temperature of 165°F (75°C) to ensure it’s fully cooked.
- Let the chicken rest for a few minutes off the grill. This helps the juices redistribute, keeping it tender.
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
- 1 tablespoon soy sauce
- 1 tablespoon lime juice
- 3 cloves garlic, minced
- 1 teaspoon cumin
- 1 teaspoon paprika
- Salt and pepper to taste
- Fresh cilantro, for garnish
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 jalapeño, seeds removed (optional for spice)
- 2 cloves garlic, minced
- Salt and pepper to taste
How Much Time Will You Need?
This recipe takes about 15 minutes of prep time plus at least 1 hour for marinating. Cooking on the grill takes around 15 minutes. So, total time is about 1 hour and 30 minutes if you marinate for 1 hour, or even better if you marinate overnight for more flavor!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, soy sauce, lime juice, minced garlic, cumin, paprika, salt, and pepper. Once it’s well combined, add the chicken thighs. Make sure they are fully coated with the marinade. Cover the bowl and refrigerate for at least 1 hour, or overnight if you have time to let those flavors deepen!
2. Preheat the Grill:
When you are ready to cook, preheat your grill to medium-high heat. This will ensure a nice sear on the chicken.
3. Grill the Chicken:
Take the chicken out of the marinade, allowing any excess to drip off. Place the chicken thighs skin-side down on the grill. Grill for about 6-7 minutes on each side, until they reach an internal temperature of 165°F (75°C) and have beautiful grill marks. This will give them a delicious smoky flavor!
4. Make 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 yogurt, mayonnaise, lime juice, jalapeño, minced garlic, salt, and pepper. Blend everything until smooth and creamy—this sauce is where the magic happens!
5. Serve and Enjoy:
Once the chicken is perfectly grilled, remove it from the grill and let it rest for a few minutes. This helps keep the juices inside. Serve the grilled chicken thighs topped generously with the creamy green sauce and sprinkle with fresh cilantro for a sprinkle of freshness. These go wonderfully with crispy fries or your favorite side dish. Enjoy your delicious Peruvian meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook faster than bone-in ones. Just reduce the grilling time to about 4-5 minutes per side, or until the internal temperature reaches 165°F (75°C).
What Can I Substitute for Sour Cream?
If you don’t have sour cream, Greek yogurt makes a great substitute and adds a similar creaminess. For a dairy-free option, try using coconut yogurt, but keep in mind it will change the flavor of the sauce slightly.
How to Store Leftover Chicken and Sauce?
Store any leftovers in separate airtight containers in the fridge. The grilled chicken can stay fresh for up to 3 days, while the creamy green sauce can be kept for about a week. Reheat the chicken gently in the microwave or on the grill to avoid drying it out.
Can I Make the Marinade Ahead of Time?
Yes! You can prepare the marinade a day in advance and store it in the fridge. This allows the flavors to meld beautifully. Just add the chicken when you’re ready to cook, letting it marinate as usual.
