– **Title**: Peruvian Grilled Chicken Thighs With Creamy Green Sauce
– **Ingredients**:
– 4 bone-in, skin-on chicken thighs
– 2 cloves garlic, minced
– 1 lime, juiced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– 1/4 cup fresh cilantro
– 1/4 cup mayonnaise
– 1/4 cup Greek yogurt
– 1 jalapeño, seeds removed and chopped (adjust for spice)
– 1/2 avocado
– 1 tablespoon white vinegar
– **Instructions**:
1. In a bowl, combine minced garlic, lime juice, cumin, paprika, salt, pepper, and olive oil. Add chicken thighs and coat thoroughly. Marinate for at least 1 hour, or overnight for best results.
2. Preheat your grill to medium-high heat.
3. Remove chicken from the marinade and place on the grill, skin-side down. Grill for about 6-7 minutes until the skin is crispy and browned.
4. Flip the chicken and continue to grill for additional 6-8 minutes, or until the internal temperature reaches 165°F (75°C).
5. Meanwhile, prepare the creamy green sauce: in a blender, combine cilantro, mayonnaise, Greek yogurt, jalapeño, avocado, and white vinegar. Blend until smooth. Season with salt and pepper to taste.
6. Once the chicken is cooked, remove it from the grill and let it rest for a few minutes.
7. Serve the grilled chicken thighs hot, drizzled with the creamy green sauce, and garnish with extra cilantro if desired. Enjoy!
Key Ingredients & Substitutions
Chicken Thighs: Bone-in, skin-on thighs are juicy and flavorful. If you prefer, skinless chicken thighs or even chicken breasts will work, though they might need a shorter cooking time.
Vegetable Oil: This is great for grilling, but feel free to swap with olive oil for a richer taste or avocado oil for higher smoking point. Both will add flavor.
Spices: Smoked paprika is key for a hint of smokiness. If you’re out, regular paprika or chili powder can be substituted, but adjustments in quantity may be needed based on taste preferences.
Cilantro: Fresh cilantro gives the sauce its unique taste. If cilantro isn’t your style, parsley can be a milder alternative, but it will change the sauce’s flavor slightly.
Mayonnaise and Sour Cream: For a lighter version, Greek yogurt can replace both. It adds creaminess while cutting down on calories.
How Do I Achieve Grilled Chicken with Crispy Skin?
Getting that perfect crispy skin on chicken is all about preparation and cooking method. Here are some tips to help you achieve it:
- Marinate the chicken thighs properly. The oil in the marinade helps crisp up the skin.
- Make sure your grill is preheated to medium-high. This sears the skin quickly, preventing it from sticking to the grill.
- Don’t flip the chicken too soon! Allow it to sear for about 6-8 minutes on the first side until it’s golden and easily releases from the grill.
- Use a meat thermometer to ensure it’s cooked through. Aim for 165°F (75°C) to avoid overcooking, which can make the skin rubbery.
- Let the chicken rest for 5 minutes before serving. This allows juices to redistribute, ensuring moist chicken with a nice skin.
Peruvian Grilled Chicken Thighs with Creamy Green Sauce
Ingredients You’ll Need:
For the Chicken:
- 4 bone-in, skin-on chicken thighs
- 2 tablespoons vegetable oil
- 2 teaspoons smoked paprika
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 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 sour cream
- 1 tablespoon lime juice
- 1 jalapeño, seeds removed (optional for heat)
- Salt, to taste
For Serving:
- French fries (for the side)
- Lime wedges (for garnish)
How Much Time Will You Need?
This recipe requires about 10 minutes of prep time and at least 30 minutes for marinating. Your total time will be roughly 45 minutes to an hour, especially if you let the chicken marinate longer for extra flavor. Then, grilling will take about 15 minutes.
Step-by-Step Instructions:
1. Marinate the Chicken:
Start by mixing together the vegetable oil, smoked paprika, garlic powder, cumin, lime juice, salt, and pepper in a bowl. Add the chicken thighs and make sure they are well-coated with the marinade. Cover the bowl and let it chill in the refrigerator for at least 30 minutes, or overnight if you have the time—this will really enhance the flavors!
2. Prepare the Creamy Green Sauce:
While the chicken is marinating, you can whip up the creamy green sauce. In a blender or food processor, throw in the fresh cilantro, mayonnaise, sour cream, lime juice, jalapeño (if you want some extra heat), and salt. Blend it all until smooth and creamy. Taste it and add a little more salt if needed. Once it’s ready, set it aside.
3. Preheat the Grill:
Get your grill ready by preheating it to medium-high heat. This is important to make sure the chicken cooks evenly and gets that perfect char!
4. Grill the Chicken:
Take the chicken thighs out of the marinade, allowing any excess to drip off. Place them skin-side down on the hot grill. Grill for about 6-8 minutes, or until the skin is crispy and nicely browned. Carefully flip the chicken and cook for another 6-8 minutes, keeping an eye on the temperature; it’s done when it reaches 165°F (75°C) internally.
5. Serve and Enjoy:
Once grilled, remove the chicken from the grill and let it rest for a few minutes—it makes a big difference! Serve the chicken thighs on plates with a generous drizzle of the creamy green sauce on top. Don’t forget to add some crispy french fries on the side and garnish with lime wedges. Enjoy your delicious Peruvian meal!
Can I Use Boneless Chicken Thighs Instead?
Absolutely! You can use boneless chicken thighs, but reduce the cooking time slightly. Grill them for around 5-7 minutes per side instead of 6-8 minutes, and check that they reach an internal temperature of 165°F (75°C) for safety.
What Can I Substitute for Mayonnaise in the Sauce?
If you prefer a lighter option, Greek yogurt is a fantastic substitute for mayonnaise. It adds creaminess and a tangy flavor. You could also use avocado for a dairy-free version, just blend it well to achieve a smooth sauce.
Can I Make the Marinade in Advance?
Definitely! You can prepare the marinade a day in advance and store it in the fridge. Just make sure to stir it well before using, as some ingredients may settle. You can also let the chicken marinate overnight for even more flavor!
How to Store Leftover Chicken?
Store any leftover grilled chicken in an airtight container in the fridge for up to 3 days. For best results, reheat it gently in the oven or on the stovetop to avoid drying it out. You can also enjoy it cold in salads or sandwiches!
