These tasty Peruvian grilled chicken thighs are juicy and packed with flavor! They’re marinated to perfection and grilled until golden brown. The creamy green sauce on the side gives it a nice kick!
Whenever I make this dish, everyone is always asking for the recipe. I love spooning that green sauce over everything—it’s a game-changer! Plus, it’s super simple to whip up for a weeknight dinner!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs are perfect here. They stay juicy and flavorful when grilled. If you prefer, boneless, skinless thighs or even chicken breasts can work, but they might not be as tender.
Olive Oil: Extra-virgin olive oil adds rich flavor to the marinade. You can substitute it with avocado oil or canola oil if you need a neutral taste.
Spices: Smoked paprika is key for that smoky flavor. If you don’t have it, regular paprika or even chili powder can be a good option. Don’t skip the cumin—it brings a lovely earthiness to the dish!
Fresh Cilantro: Awesome for garnishing and flavoring the sauce! If cilantro isn’t your thing, parsley can be a fresh substitute, but it will change the flavor slightly.
Avocado: Provides creaminess to the sauce. If you need a dairy-free option, you can swap it with silken tofu or even Greek yogurt for a different twist.
How Can I Ensure My Chicken Thighs are Juicy and Delicious?
Marinating the chicken is essential for flavor and moisture. Aim for at least 30 minutes, but 2 hours gives the best results. Make sure the chicken is fully coated in the marinade, which helps it absorb those delicious spices.
- Grill the chicken skin-side down first to get that crispy texture. Higher heat renders out the fat in the skin, making it crispy.
- Use a meat thermometer to check the internal temperature—165°F (74°C) is the safe zone for chicken.
- Let the chicken rest a few minutes after grilling. This step helps keep the juices inside, ensuring every bite is tender.
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 smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Juice of 1 lime
- Fresh cilantro for garnish
For the Creamy Green Sauce:
- 1 avocado
- 1/2 cup fresh cilantro leaves
- 1/4 cup mayonnaise
- 1 tablespoon lime juice
- 1 garlic clove
- Salt and pepper to taste
- Water, as needed for consistency
How Much Time Will You Need?
This recipe takes about 10 minutes to prep, 30 minutes for marinating, and around 15 minutes to grill. So, you’re looking at a total of about 55 minutes from start to finish. Perfect for a tasty dinner without too much fuss!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing the olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a bowl. This will be your delicious marinade! Once mixed, add the chicken thighs to the bowl, making sure they are fully coated in that tasty marinade. Cover the bowl and let it sit for at least 30 minutes or up to 2 hours in the fridge. The longer they marinate, the more flavorful they’ll be!
2. Heat Up the Grill:
While the chicken is marinating, preheat your grill to medium-high heat. It should be nice and hot when you’re ready to cook the chicken, which helps get that crispy skin!
3. Grill the Chicken:
Once your grill is ready, place the marinated chicken thighs skin side down on the grill grates. Grill for about 6-7 minutes until the skin is crispy and has those delightful grill marks. Then, flip the chicken and cook for another 6-7 minutes. You want the chicken to reach an internal temperature of 165°F (74°C) to ensure it’s fully cooked.
4. Make the Creamy Green Sauce:
While the chicken is grilling, it’s time to whip up the creamy green sauce! In a blender, combine the avocado, fresh cilantro, mayonnaise, lime juice, garlic clove, along with a pinch of salt and pepper. Blend until the mixture is smooth and creamy. If it’s too thick, add a bit of water, one tablespoon at a time, until the sauce reaches your desired consistency.
5. Serve and Enjoy:
Once the chicken is done grilling, take it off the grill and let it rest for a few minutes. This helps keep it juicy and flavorful. To serve, place the grilled chicken thighs on a plate, generously drizzle the creamy green sauce over them, and top it off with fresh cilantro and lime wedges for a pop of color and flavor. Enjoy your delicious chicken thighs alongside crispy fries or your favorite sides!
Can I Substitute Chicken Thighs with Chicken Breasts?
Absolutely! If you prefer chicken breasts, just be aware they might cook a bit faster than thighs. Grill them for about 5-6 minutes per side, or until the internal temperature reaches 165°F (74°C). You may also want to brine them beforehand to keep them moist, as breasts tend to dry out more easily than thighs.
Can I Make the Creamy Green Sauce Vegan?
Yes, you can easily make this sauce vegan! Substitute the mayonnaise with a vegan mayo, or blend together soaked cashews (about 1/4 cup) with avocado, cilantro, and lime juice for a creamy texture. Adjust the seasonings to taste for a delicious dairy-free option!
How Do I Store Leftovers?
Store leftover chicken thighs and green sauce separately in airtight containers in the fridge. The chicken can be kept for up to 3 days, while the sauce will stay fresh for about 2 days. To reheat the chicken, warm it gently in a skillet over low heat, adding a splash of water to keep it moist if needed.
What Can I Use Instead of Cilantro in the Sauce?
If you’re not a fan of cilantro, you can swap it out for fresh parsley for a milder taste. Another option is to use fresh basil, which will give a different flavor but still work nicely with the avocado. Don’t hesitate to adjust the other seasonings to suit your taste!
