These Peruvian grilled chicken thighs are juicy and packed with flavor! They get a nice char on the outside and stay tender inside. Plus, that creamy green sauce is a must-try!
I love drizzling that sauce all over everything on my plate—it’s so good you’ll want to lick it off! 😄 Making this is easy and perfect for dinner or a backyard barbecue.
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on chicken thighs bring juicy flavor and crispy skin. If you’re looking for a lighter option, skinless chicken thighs will work, but they may lack some richness.
Smoked Paprika: This ingredient gives a wonderful smoky flavor. If you can’t find it, sweet paprika is a good substitute, though it’ll miss the smoky note.
Greek Yogurt: A key player in the creamy sauce, Greek yogurt offers tanginess and thickness. If dairy-free is needed, you can swap with coconut yogurt or a nut-based yogurt for a similar texture.
Jalapeños: These add a nice kick! If you’re sensitive to heat, you can use a milder pepper like poblano or bell pepper. You can also adjust the quantity based on your heat preference.
How Do I Get My Chicken Skin Crispy on the Grill?
Getting that golden-brown, crispy skin on your chicken thighs doesn’t have to be tricky. Here are some tips:
- Start with a clean, well-oiled grill to prevent sticking.
- Cook over medium-high heat and place the thighs skin-side down first. This allows the skin to render out some fat and get crispy.
- Don’t flip too early; let the skin get nice and charred, around 6-8 minutes. Then flip and cook the other side.
- Use a meat thermometer to check for doneness. An internal temp of 165°F (74°C) is perfect.
- Let the chicken rest for a few minutes after grilling to keep it juicy.
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
- 2 tsp smoked paprika
- 1 tsp cumin
- 1 tsp garlic powder
- 1 tsp onion powder
- Salt and pepper to taste
- Juice of 1 lime
For the Creamy Green Sauce:
- 1 cup fresh cilantro leaves
- 1/2 cup plain Greek yogurt
- 1/4 cup mayonnaise
- 1-2 jalapeños (seeded for less heat)
- 1 clove garlic
- Juice of 1 lime
- Salt to taste
How Much Time Will You Need?
This delicious dish takes about 10 minutes of prep time, plus at least 30 minutes for marinating the chicken (or longer for extra flavor). You’ll spend around 20 minutes grilling the chicken. Altogether, expect to need about 1 hour to enjoy this tasty meal from start to finish!
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by grabbing a large bowl. Pour in the olive oil and add the smoked paprika, cumin, garlic powder, onion powder, lime juice, salt, and pepper. Mix everything together until it’s well combined. Now, take your chicken thighs and add them to the bowl, making sure they are fully coated in the marinade. For the best flavor, let them marinate for at least 30 minutes—if you have time, let them sit in the fridge overnight!
2. Prepare the Grill:
Time to get your grill ready! Preheat it to medium-high heat. If you’re using a charcoal grill, wait until the coals are glowing red and covered with a light layer of ash. This will give you the perfect heat for grilling.
3. Grill the Chicken:
Once your grill is hot, place the marinated chicken thighs skin side down onto the grates. Grill them for about 6-8 minutes. When they’re nice and browned, flip the thighs over and cook for another 6-8 minutes. You’re looking for an internal temperature of 165°F (74°C) to ensure they are fully cooked. Once done, remove the chicken from the grill and let it rest for about 5 minutes—this helps keep them juicy!
4. Make the Creamy Green Sauce:
While the chicken is resting, it’s time for the sauce! In a blender or food processor, combine the fresh cilantro leaves, Greek yogurt, mayonnaise, jalapeños (remember, you can adjust the heat by seeding them), garlic, lime juice, and salt. Blend everything until it’s smooth and creamy. Taste the sauce and adjust any seasonings if you like.
5. Serve:
Now it’s time to dig in! Plate your grilled chicken thighs and drizzle that delicious creamy green sauce over the top. For an extra touch, serve with lime wedges and your choice of tasty sides, like crispy fries or a fresh salad. Enjoy your flavorful Peruvian grilled chicken thighs with a kick of creamy green sauce!
Can I Use Boneless Chicken Thighs Instead of Bone-In?
Yes, boneless chicken thighs can be used! Just reduce the grilling time to about 4-6 minutes per side, checking for an internal temperature of 165°F (74°C) to ensure they are cooked through. The marinating time can remain the same to infuse flavor.
What if I Don’t Have Greek Yogurt?
No worries! You can substitute Greek yogurt with regular plain yogurt or even sour cream for a slightly different flavor. Keep in mind that using sour cream will give the sauce a richer taste, which pairs well with the spicy element of the jalapeños.
Can I Make the Creamy Green Sauce Ahead of Time?
Absolutely! You can prepare the creamy green sauce up to 2 days in advance. Just store it in an airtight container in the fridge. The flavors can actually deepen and improve as it sits!
How Should I Store Leftover Grilled Chicken?
Store any leftover grilled chicken in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in the oven at 350°F (175°C) for about 10-15 minutes, or until heated through. You can also microwave it, but be cautious not to overheat, as it can dry out.
