– **Title**: Peruvian Grilled Chicken Thighs With Creamy Green Sauce
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 1 tablespoon garlic, minced
– 1 teaspoon paprika
– 1 teaspoon cumin
– Salt and pepper to taste
– Juice of 1 lime
– **For the Creamy Green Sauce**:
– 1 cup fresh cilantro leaves
– 1 jalapeño, seeds removed (adjust based on heat preference)
– 1/2 cup mayonnaise
– 1/4 cup sour cream
– 1 tablespoon lime juice
– Salt to taste
– **Instructions**:
1. **Marinate the Chicken**: In a bowl, combine olive oil, minced garlic, paprika, cumin, lime juice, salt, and pepper. Add the chicken thighs, coating them well with the marinade. Let them marinate for at least 30 minutes, or refrigerate for up to 4 hours for better flavor.
2. **Prepare the Grill**: Preheat your grill to medium-high heat. Oil the grill grates lightly to prevent sticking.
3. **Grill the Chicken**: Once the grill is hot, place the marinated chicken thighs skin-side down. Grill for about 7-8 minutes until the skin is crispy and golden. Flip the thighs and continue grilling for another 7-8 minutes or until fully cooked (internal temperature reaches 165°F/75°C).
4. **Make the Creamy Green Sauce**: In a blender or food processor, combine the cilantro, jalapeño, mayonnaise, sour cream, lime juice, and a pinch of salt. Blend until smooth and creamy. Taste and adjust seasoning as necessary.
5. **Serve**: Remove the chicken from the grill and let it rest for a few minutes. Serve the chicken thighs hot with the creamy green sauce drizzled on top or on the side for dipping.
Enjoy your flavorful Peruvian grilled chicken thighs with this delicious creamy green sauce!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are perfect for grilling because they stay juicy. If you prefer, you could use boneless thighs or even chicken breasts, but remember to adjust cook times for boneless pieces as they cook faster.
Olive Oil: This keeps the chicken moist and adds flavor. If you’re out of olive oil, avocado oil is a great substitute that can handle high heat just as well.
Spices: Cumin and paprika bring warmth and depth to the chicken. If you don’t have cumin, you can use coriander or chili powder for a different flavor profile. I love adding a touch of smoked paprika for an even richer flavor.
Cilantro: Fresh cilantro gives the creamy sauce a bright flavor. If you’re not a fan of cilantro, try parsley instead, but it will change the sauce’s taste a bit.
Mayonnaise & Sour Cream: This combination creates a rich sauce. You can swap out Greek yogurt for sour cream if you want a healthier option, just keep in mind it might be tangier.
How Do You Get Perfectly Grilled Chicken Thighs?
Grilling chicken thighs can be super simple if you follow a few key steps to ensure they’re cooked perfectly and packed with flavor:
- Marination Time: Marinate the chicken for at least 30 minutes, but for best results, aim for 2 hours. This allows the flavors to soak in.
- Temperature Control: Make sure your grill is preheated to medium-high before you start cooking. This helps get that nice crispy skin.
- Check Temperature: Use a meat thermometer to ensure the internal temperature reaches 165°F (75°C). This will guarantee that the chicken is safely cooked.
- Resting Period: Remember to let the chicken rest for about 5 minutes after grilling. This helps the juices redistribute, making the chicken juicier.
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 teaspoon ground cumin
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- ½ teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro leaves for garnish (optional)
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- ½ cup mayonnaise
- ¼ cup sour cream
- 1 tablespoon lime juice
- 1 clove garlic
- 1 jalapeño, stemmed and seeded (optional for spice)
- Salt to taste
How Much Time Will You Need?
This recipe will take about 15 minutes for preparation, plus at least 30 minutes to marinate the chicken (ideally 2 hours for better flavor). Cooking on the grill will take around 15-20 minutes. In total, you can expect about 50-65 minutes to enjoy this tasty dish!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by grabbing a large bowl and mixing together the olive oil, ground cumin, paprika, garlic powder, onion powder, salt, black pepper, and lime juice. Now, add the chicken thighs into the bowl and make sure they are well coated with the marinade. Cover the bowl and pop it in the refrigerator. Let it marinate for at least 30 minutes, but the longer, the better! A 2-hour marinate is ideal if you have the time.
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, let’s whip up the creamy green sauce! In a blender or food processor, combine the fresh cilantro leaves, mayonnaise, sour cream, lime juice, garlic, jalapeño (if you want some spice), and a pinch of salt. Blend everything until it’s nice and smooth. Give it a taste and adjust the seasoning if needed. If it feels too thick, you can add a splash of water to reach your preferred consistency.
3. Preheat the Grill:
Now it’s time to get the grill ready! Preheat your grill to medium-high heat so that we can get a nice sear on those chicken thighs.
4. Grill the Chicken:
Once the grill is hot, take the marinated chicken out of the fridge. Let any excess marinade drip off, then lay the chicken thighs skin-side down onto the grill. Grill them for about 6-8 minutes. You want that skin crispy! After that, flip the thighs and grill for another 6-8 minutes or until they reach an internal temperature of 165°F (75°C).
5. Rest the Chicken:
Once your chicken is perfectly cooked, remove it from the grill and let it rest for about 5 minutes. This helps keep the juices inside!
6. Serve:
Now we’re ready to eat! Serve the grilled chicken thighs warm and drizzle that delicious creamy green sauce on top. If you’d like, sprinkle some fresh cilantro leaves for an extra touch.
7. Optional Side:
If you’re looking for something extra, serve this dish with crispy fries or your favorite side salad to make it a complete meal. Enjoy your delicious Peruvian-inspired dinner!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! Boneless chicken thighs will work well, but you’ll need to adjust the cooking time. Grill them for about 5-7 minutes per side, so they cook through without drying out. Make sure to check the internal temperature reaches 165°F (75°C).
What if I Don’t Have Mayonnaise for the Sauce?
No problem! You can substitute mayonnaise with Greek yogurt for a healthier alternative. It will still give you a creamy texture, but with a tangy flavor. If you prefer a richer taste, you can also blend in some cream cheese instead!
How Long Can I Store Leftover Chicken and Sauce?
Leftover grilled chicken can be stored in an airtight container in the refrigerator for up to 4 days. The creamy green sauce stays fresh for about 3 days. Reheat the chicken in the oven or microwave, and give the sauce a good stir before serving again!
Can I Make the Sauce Spicier?
Definitely! If you enjoy heat, try adding more jalapeño or even a pinch of cayenne pepper for an extra kick. For a unique twist, consider mixing in a dash of hot sauce or some diced chipotle peppers for a smoky flavor!
