– **Title**: Peruvian Grilled Chicken Thighs with Creamy Green Sauce
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1 teaspoon garlic powder
– Salt and pepper, to taste
– Juice of 1 lime
– **For the Creamy Green Sauce**:
– 1 cup fresh cilantro leaves
– 1/4 cup mayonnaise
– 1/4 cup Greek yogurt or sour cream
– 1 clove garlic
– 1 jalapeño, seeds removed (adjust for heat preference)
– Juice of 1 lime
– Salt, to taste
– Water, as needed for consistency
– **Instructions**:
1. In a bowl, combine the olive oil, cumin, paprika, garlic powder, salt, pepper, and lime juice to create a marinade. Add the chicken thighs, ensuring they are well coated. Let marinate for at least 30 minutes, ideally 2 hours in the refrigerator.
2. Preheat your grill to medium-high heat.
3. Remove the chicken from the marinade and place it on the grill. Cook for about 5-7 minutes skin-side down until you achieve a nice char. Flip and cook for an additional 5-7 minutes or until the internal temperature reaches 165°F (75°C).
4. While the chicken is grilling, prepare the creamy green sauce. In a blender or food processor, combine the cilantro, mayonnaise, Greek yogurt (or sour cream), garlic, jalapeño, lime juice, and salt. Blend until smooth. Add water gradually to reach your desired consistency.
5. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes before serving.
6. Serve the grilled chicken thighs with the creamy green sauce drizzled on top or on the side for dipping. Enjoy with your favorite sides, such as rice or roasted vegetables.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in and skin-on thighs add flavor and juiciness. If you prefer, boneless thighs work too, but they may cook faster. You can also use chicken breasts, though they may be less moist.
Olive Oil: This is great for marinating and grilling, adding a nice flavor. If you’re out, avocado oil is a solid replacement. It has a similar cooking profile and won’t overpower the spice mix.
Spices (Paprika, Cumin, Garlic Powder): Feel free to mix and match! Smoked paprika gives a nice depth. If you want less heat, skip the cayenne. Instead, add a pinch of a milder spice like chili powder for a different flavor.
Cilantro: Fresh cilantro makes the sauce pop. If you’re not a fan, parsley can substitute, but the sauce will taste different. Another option is fresh mint for a unique twist.
Sour Cream & Mayonnaise: These create the creamy texture. If you prefer something lighter, Greek yogurt is a great swap and adds a tangy taste!
How Do I Get Perfectly Grilled Chicken Skin?
Getting crispy skin on grilled chicken can be tricky, but it’s worth it! Start by making sure your grill is preheated to medium-high heat. This helps to create a nice sear.
- Coat the chicken with the marinade and let it rest in the fridge. This adds flavor and helps tenderize the meat.
- Place the chicken skin side down on the grill first, which helps render the fat and crisp it up.
- Avoid flipping the chicken too soon; let it grill for about 6-8 minutes before turning. Check for a nice char before flipping.
- Use a meat thermometer to check that the internal temperature hits 165°F (75°C) for safe eating and perfect moisture!
Let the chicken rest for a few minutes after grilling; this keeps it juicy inside while you prepare the sauce! Enjoy your meal!
Peruvian Grilled Chicken Thighs With Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 chicken thighs, bone-in and skin-on
- 2 tablespoons olive oil
- 2 teaspoons paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 lime, juiced
For the Creamy Green Sauce:
- 1 cup fresh cilantro, packed
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper to taste
- Water, to thin if necessary
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare and about 20 minutes to grill. If you can, marinate the chicken for at least an hour, or overnight for even more flavor! Overall, you can have a tasty grilled dinner ready in about 1 hour, including marinating time.
Step-by-Step Instructions:
1. Marinating the Chicken:
In a mixing bowl, start by combining the olive oil, paprika, cumin, garlic powder, salt, black pepper, cayenne pepper (if you like a bit of heat), and the juice of one lime. Stir everything together well to create a delicious marinade. Next, add the chicken thighs to the bowl, making sure they are well coated with the marinade. Cover it with plastic wrap and place it in the fridge for at least 1 hour, or overnight if you have the time!
2. Prepping the Grill:
When you’re ready to cook, preheat your grill to medium-high heat. This ensures the chicken gets that lovely char and crispy skin.
3. Grilling the Chicken:
Take the chicken thighs out of the marinade and let any excess marinade drip off. Place them skin-side down on the hot grill. Grill the chicken for about 6-8 minutes on the first side, until you see nice grill marks and the skin is crispy. Then flip the thighs and continue grilling for another 6-8 minutes, or until they reach an internal temperature of 165°F (75°C). This way, you’ll ensure they are cooked through and juicy!
4. Making the Creamy Green Sauce:
While the chicken is grilling, it’s time to whip up that creamy green sauce! In a blender or food processor, combine the packed cilantro, mayonnaise, sour cream, lime juice, garlic, and a pinch of salt and pepper. Blend everything until it’s smooth and creamy. If the sauce is too thick, just add a little water to reach your desired consistency—smooth but not too runny!
5. Resting and Serving:
Once the chicken is perfectly grilled, remove it from the grill and let it rest for a few minutes to keep it juicy. Then, serve the juicy grilled chicken thighs topped with a generous drizzle of the creamy green sauce. You can also serve it with some fried potatoes or your favorite side dish. Enjoy your delicious meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will cook a bit faster, so grill them for about 5-7 minutes on each side instead of the 6-8 minutes specified. Always check that the internal temperature reaches 165°F (75°C) to ensure they are fully cooked.
Can I Make the Marinade in Advance?
Yes, you can prepare the marinade up to 2 days ahead of time! Just mix all the ingredients in a bowl or a zip-top bag and store it in the fridge. When you’re ready to cook, simply add the chicken and let it marinate until you’re ready to grill.
How to Store Leftover Chicken and Sauce
Store any leftovers in airtight containers in the fridge for up to 3 days. The chicken can be reheated in the oven or microwave, but the sauce is best enjoyed fresh. If you have leftover sauce, it can be stored, but stir in a little water to loosen it up if it thickens.
Can I Use Other Herbs for the Sauce?
Definitely! While cilantro gives the sauce its characteristic flavor, you can substitute it with parsley or use a mix of herbs like basil for a different taste. Just keep in mind that it will alter the flavor profile a bit!
