– **Title**: Peruvian Grilled Chicken Thighs With Creamy Green Sauce
– **Ingredients**:
– 4 chicken thighs, bone-in and skin-on
– 2 tablespoons olive oil
– 2 teaspoons garlic powder
– 2 teaspoons paprika
– 1 teaspoon cumin
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– Juice of 1 lime
– **For the Creamy Green Sauce**:
– 1 cup fresh cilantro leaves
– 1/2 avocado
– 1/2 cup Greek yogurt or sour cream
– 1 lime, juiced
– 1 clove garlic, minced
– 1 jalapeño, seeded and chopped (optional, for heat)
– Salt to taste
– **Instructions**:
1. **Marinate the Chicken**: In a large bowl, combine olive oil, garlic powder, paprika, cumin, salt, black pepper, and lime juice. Add the chicken thighs and ensure they are evenly coated. Cover and marinate for at least 30 minutes, or up to 4 hours in the fridge for more flavor.
2. **Prepare the Grill**: Preheat your grill to medium-high heat (about 400°F/200°C). If using a charcoal grill, create a two-zone fire to control the heat.
3. **Grill the Chicken**: Place the marinated chicken thighs on the grill, skin-side down. Grill for about 7-8 minutes until the skin is crispy and golden. Flip the thighs and continue grilling for another 7-10 minutes until they reach an internal temperature of 165°F (75°C).
4. **Make the Creamy Green Sauce**: While the chicken is grilling, prepare the cream green sauce. In a blender or food processor, combine cilantro, avocado, Greek yogurt, lime juice, minced garlic, jalapeño (if using), and a pinch of salt. Blend until smooth and creamy. Adjust seasoning to taste.
5. **Serve**: Once the chicken is fully cooked, remove it from the grill and let it rest for a few minutes. Serve the grilled chicken thighs with a generous drizzle of creamy green sauce on top. Garnish with additional cilantro if desired. Serve with lime wedges on the side.
Enjoy your delicious Peruvian grilled chicken thighs with a refreshing and flavorful green sauce!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs give great flavor and juiciness. If you prefer, you can use boneless thighs or even chicken breasts, but remember breasts may dry out faster on the grill.
Spices: Smoked paprika adds a lovely depth. If you don’t have it, regular paprika will work, but the smoky flavor won’t be the same. Cumin and garlic powder are also key players—feel free to add chili powder for extra heat!
Cilantro: Essential for both the marinade and sauce. If you’re not a fan of cilantro, fresh parsley can be a milder substitute, though the flavor will change a bit. Fresh green herbs like basil or chives can also work in a pinch.
Greek Yogurt: I love using Greek yogurt for its creaminess and slight tang. If you’re looking for a lighter option, substitute it with more mayonnaise or skip it altogether for a simpler sauce.
How Do I Get Perfectly Grilled Chicken Thighs?
Grilling chicken thighs is all about timing and temperature. Here’s how to make sure they’re juicy and flavorful:
- Marinate the chicken for at least 30 minutes. Overnight is best! It allows the spices to absorb well.
- Preheat your grill to medium-high. Ensure it’s hot before adding the chicken; this helps get a good sear on the skin.
- Start grilling skin side down for about 6-7 minutes. This will help crisp up the skin. Flip and grill for another 6-7 minutes until they reach 165°F (74°C).
- Let the chicken rest for a few minutes after grilling. This helps keep the juices locked in. Enjoy with your creamy green sauce!
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 smoked paprika
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Juice of 1 lime
- Fresh cilantro for garnish
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup mayonnaise
- 1/4 cup Greek yogurt or sour cream
- 1-2 cloves garlic, minced
- 1 tablespoon lime juice
- 1 small jalapeño, seeded and chopped (optional, for heat)
- Salt to taste
How Much Time Will You Need?
This delicious dish will take about 15 minutes to prepare and at least 30 minutes to marinate the chicken. Once you’re ready to grill, it will take an additional 15 minutes for cooking. So, you’re looking at around 1 hour total, including marinating time. Perfect for a tasty dinner treat!
Step-by-Step Instructions:
1. Marinate the Chicken:
In a large bowl, mix together the olive oil, smoked paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. This spice mix is where the magic begins! Add the chicken thighs to the bowl and rub the marinade all over the chicken, making sure to get it under the skin too. Cover the bowl and let the chicken marinate for at least 30 minutes—if you have time, letting it sit overnight in the fridge will make it even tastier!
2. Prepare the Sauce:
While the chicken is marinating, let’s whip up the creamy green sauce. In a food processor or blender, combine the fresh cilantro leaves, mayonnaise, Greek yogurt (or sour cream), minced garlic, lime juice, jalapeño (if you like some spice), and a pinch of salt. Blend everything until it’s nice and smooth. Taste your sauce and adjust the salt if needed, then set it aside. This sauce is going to add a delicious kick!
3. Grill the Chicken:
Preheat your grill to medium-high heat. Once your grill is nice and hot, place the marinated chicken thighs on the grill, skin side down. Grill them for about 6-7 minutes. Then flip the chicken over and continue grilling for another 6-7 minutes. To ensure it’s cooked perfectly, use a meat thermometer—you’re looking for an internal temperature of 165°F (or 74°C).
4. Serve:
Once the chicken is cooked through, carefully remove it from the grill and let it rest for a few minutes. This helps keep it juicy! Now, serve those delicious grilled chicken thighs topped with the creamy green sauce and garnish with some fresh cilantro. Pair it with crispy fries or your favorite sides for a complete meal. Enjoy every bite of this tasty feast!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! If you prefer boneless chicken thighs, just adjust the cooking time. Boneless thighs typically take about 5-6 minutes per side on the grill at medium-high heat, as they cook faster than bone-in varieties. Always check for an internal temperature of 165°F (74°C) to ensure they’re fully cooked.
What If I Don’t Have Greek Yogurt?
No problem! You can substitute Greek yogurt with regular plain yogurt or sour cream. If you want a lighter alternative, a mix of low-fat mayonnaise and yogurt can also work well. Just keep in mind that the flavor and consistency of the sauce may vary slightly based on your substitution!
Can I Make the Sauce in Advance?
Yes, you can! Prepare the creamy green sauce up to 2 days in advance and store it in an airtight container in the refrigerator. Just give it a good stir before serving, as it may thicken slightly while chilling.
How Should I Store Leftovers?
Store leftover chicken and green sauce separately in airtight containers in the fridge. The chicken will keep for up to 3 days, while the sauce can last for about a week. To reheat the chicken, warm it gently in the oven to maintain crispiness or microwave until heated through—just avoid overcooking!
