**Input**: Grilled Chicken Thighs with Peruvian Green Sauce
**Output**:
These grilled chicken thighs are juicy and flavorful, topped with a zesty Peruvian green sauce made from fresh herbs and spices. Perfect for a sunny day!
Every bite is like a taste of summer, and I’m pretty sure this sauce could make cardboard taste great! 😄 I love serving it with rice or a fresh salad for a full meal.
Making this dish is super easy! Just marinate the chicken, grill it up, and drizzle on the green sauce. It’s a crowd-pleaser for sure!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are great for grilling. They stay juicy and flavorful. If you prefer leaner meat, you can use chicken breasts instead, but be careful not to overcook them.
Olive Oil: This helps the spices adhere to the chicken. If you don’t have olive oil, avocado oil or canola oil can work well, but olive adds a nice flavor.
Spices: Cumin and paprika are key for flavor. If you want a different taste, try using smoked paprika for a smoky twist or chili powder for extra heat.
Herbs: Fresh cilantro and parsley give freshness. If you’re not a fan of cilantro, swap it out for more parsley or even fresh basil for a slightly different flavor.
Mayonnaise and Greek Yogurt: This duo makes a creamy sauce. For a lighter option, use low-fat mayo or yogurt. You could also try avocado instead of mayo for a healthy, creamy alternative.
How Do I Ensure My Chicken Gets That Perfect Char?
Getting a nice char on your chicken is all about technique. Here’s how to do it:
- Preheat your grill to medium-high so the chicken sizzles on contact.
- Once the chicken is on the grill, resist the urge to move it around! Let it sear for 6-7 minutes with the skin-side down.
- When you flip the chicken, keep cooking until it reaches an internal temperature of 165°F (75°C).
- Let the chicken rest for a few minutes after grilling. This helps keep it juicy as it finishes cooking off the heat.
How to Make Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tbsp olive oil
- 1 tbsp cumin
- 1 tbsp paprika
- 1 tsp garlic powder
- Salt and pepper to taste
- Juice of 1 lime
For the Creamy Green Sauce:
- 1/4 cup fresh cilantro, chopped
- 1/4 cup fresh parsley, chopped
- 1 jalapeño, seeded and chopped (optional for spice)
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt
- 1 tbsp lime juice
- Pinch of salt
How Much Time Will You Need?
This delicious recipe will take about 15 minutes to prepare and about 20-25 minutes to cook on the grill. For best results, marinate the chicken for at least 1 hour or overnight. Total time including marinating can be around 1 hour and 40 minutes if marinating overnight or an hour and 15 minutes if marinating for 1 hour.
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large mixing bowl, combine the olive oil, cumin, paprika, garlic powder, salt, pepper, and the juice of 1 lime. Stir everything together until it’s well mixed. Add the chicken thighs, making sure each piece is covered with the marinade. Cover the bowl with plastic wrap and pop it in the fridge. Let it marinate for at least 1 hour, but overnight is even better for flavor.
2. Prepare the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. While the grill is heating, take the chicken out of the fridge and let it sit at room temperature for about 15-20 minutes. This helps it cook evenly and get that nice char.
3. Grill the Chicken:
Place the chicken thighs skin-side down on the hot grill. Cook them for 6-7 minutes without moving them. This will give the skin a lovely char. After that, flip the chicken over and grill for another 6-7 minutes until the internal temperature reaches 165°F (75°C). Use a meat thermometer to check the temperature if you have one!
4. Make the Creamy Green Sauce:
While your chicken is grilling, it’s time to whip up the creamy green sauce. In a blender or food processor, add the cilantro, parsley, jalapeño (if you like it spicy), mayonnaise, Greek yogurt, lime juice, and a pinch of salt. Blend everything until it’s smooth and creamy. Taste it and add more salt if you think it needs it!
5. Serve and Enjoy:
Once the chicken is done cooking, take it off the grill and let it rest for a few minutes. This helps keep it juicy! Serve the grilled chicken thighs with a generous drizzle of creamy green sauce on top. Pair it with fries or your favorite side. Enjoy your delicious Peruvian dish!
Can I Use Boneless Chicken Thighs Instead?
Yes, you can use boneless chicken thighs! Just be aware that they might cook a bit faster, so keep an eye on the internal temperature to ensure they reach 165°F (75°C). Start with 5-6 minutes on each side, checking for doneness.
What Can I Substitute for Greek Yogurt?
If you don’t have Greek yogurt on hand, sour cream makes a great substitute for the creamy green sauce. You can also use plain regular yogurt, but you might want to add a touch more mayonnaise for a creamier consistency.
How Do I Store Leftover Chicken and Sauce?
Store leftovers in separate airtight containers in the fridge. The grilled chicken can last for up to 3 days, while the creamy green sauce is best used within 2 days. Reheat the chicken in the oven to keep it crispy, and give the sauce a quick stir before serving again.
Can I Make the Marinade Ahead of Time?
Absolutely! You can prepare the marinade and store it in the refrigerator for up to 2 days before using it. Just make sure you mix well after refrigerating, as the spices may settle at the bottom. This is a great time-saver for busy days!
