Quick & Zesty Peruvian Chicken Thighs with Green Sauce Recipe

Tucked away in the vibrant culinary landscape of peruvian chicken cuisine, these succulent thighs promise a flavor explosion that will transport you straight to lima’s bustling streets.

Aromatic herbs and zesty ingredients dance together in a green sauce that elevates every single bite.

Regional spices weave their magic, creating a dish that speaks volumes about traditional cooking methods.

Tender meat marinated in a bold blend of cilantro, garlic, and aji peppers guarantees an unforgettable meal.

Simple yet sophisticated, this recipe captures the essence of andean comfort food with minimal effort.

Each forkful tells a story of generations-old cooking techniques passed down through family kitchens.

You’ll find yourself craving these incredible chicken thighs that blend comfort and adventure in one remarkable dish.

Venture into this culinary journey and discover why peruvian cuisine continues to captivate food enthusiasts worldwide.

Why You’ll Love Peruvian Chicken Thighs with Green Sauce

• Unpack Bold Flavors: Dive into a vibrant Peruvian-inspired dish bursting with smoky, zesty notes that transform ordinary chicken into a restaurant-worthy meal.
• Master Quick Grilling Technique: Learn an easy method to achieve perfectly charred chicken thighs with crispy edges and juicy interiors that will impress your family and friends.
• Customize Your Creamy Green Sauce: Create a versatile, tangy sauce that elevates the chicken and can be adjusted to suit different heat preferences by modifying jalapeño levels.
• Elevate Weeknight Dinner Game: Turn a simple protein into an exciting culinary experience with minimal prep and maximum flavor, making it ideal for casual gatherings or special dinners.

What Goes Into Peruvian Grilled Chicken Thighs

• Chicken Thighs: Tender and flavorful meat that absorbs the marinade perfectly.

• Olive Oil: Helps distribute spices and keeps the chicken moist during grilling.
• Smoked Paprika, Garlic Powder, Cumin, Salt, Black Pepper: Spice blend that creates a deep, rich flavor profile for the chicken.
• Lime Juice: Adds brightness and helps tenderize the meat.

• Cilantro, Parsley: Fresh herbs that provide vibrant green color and herbaceous flavor.
• Jalapeño: Adds a subtle heat and fresh pepper taste to the sauce.
• Garlic: Provides a pungent, aromatic base for the sauce.
• Sour Cream, Mayonnaise: Create a creamy, tangy base for the green sauce.
• Lime Juice: Adds acidity and freshness to balance the creamy ingredients.

• French Fries, Lime Wedges: Classic side and garnish that complement the grilled chicken.

How to Make Peruvian Chicken Thighs the Easy Way

Step 1: Create Zesty Marinade

Mix olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a large bowl. Toss chicken thighs into the marinade, ensuring complete coverage. Seal with plastic wrap and refrigerate for minimum 1 hour or overnight for deeper flavor infusion.

Step 2: Whip Up Vibrant Green Sauce

Combine cilantro, parsley, jalapeño, garlic, sour cream, mayonnaise, and lime juice in food processor. Blend until silky smooth. Adjust seasoning with salt, pepper, or additional lime juice for perfect tang. Set sauce aside.

Step 3: Fire Up the Grill

Preheat grill to medium-high heat. Lightly brush grates with oil to prevent chicken from sticking.

Step 4: Sizzle the Chicken

Remove marinated chicken from refrigerator. Place thighs on hot grill grates. Cook each side for 6-7 minutes until internal temperature reaches 165°F. Look for beautiful char marks indicating perfect doneness.

Step 5: Plate and Garnish

Transfer grilled chicken to serving platter. Generously drizzle creamy green sauce over top. Accompany with crispy French fries and fresh lime wedges for squeezing. Savor your mouthwatering Peruvian-style feast!

Tips for Bold and Juicy Peruvian Chicken Thighs

• Maximize Flavor Infusion: Marinate chicken overnight in the refrigerator to allow spices and lime juice to deeply penetrate the meat, creating a more intense and delicious flavor profile.
• Adjust Sauce Heat Level: Control the spiciness of the green sauce by removing jalapeño seeds for a milder version or adding extra jalapeño for more heat, catering to different spice preferences.
• Ensure Perfect Grill Marks: Pat chicken thighs dry before grilling to achieve beautiful, crispy exterior with distinct grill marks and prevent steaming instead of searing.
• Check Internal Temperature: Use a meat thermometer to confirm chicken reaches 165°F (74°C) for safe consumption, preventing undercooking while maintaining juicy meat texture.

Twists to Try on Peruvian Chicken Thighs

• Herb-Infused Chicken Swap: Replace cilantro and parsley with fresh basil and mint for a Mediterranean-inspired green sauce variation.
• Spicy Jalapeño Alternative: Substitute jalapeño with serrano pepper or roasted poblano for a different heat profile and depth of flavor.
• Dairy-Free Green Sauce: Use coconut yogurt instead of sour cream and vegan mayonnaise to create a plant-based friendly sauce that maintains creamy texture.
• Low-Carb Protein Option: Skip fries and serve chicken with cauliflower rice or grilled vegetables for a lighter, keto-friendly meal that keeps the core flavors intact.

Pairing Picks for Peruvian Chicken Thighs

• Pair with Zesty Peruvian White Wine
• Select an aromatic Peruvian Torrontés or crisp Sauvignon Blanc to complement the chicken's smoky flavors and cut through the creamy green sauce's richness.
• Enhance with Fresh Chimichurri Salad
• Create a bright side salad with chopped parsley, cilantro, red onions, and a light vinaigrette to balance the grilled chicken's intense spices and provide a refreshing contrast.
• Match with Roasted Sweet Potato Wedges
• Prepare golden-brown sweet potato wedges seasoned with cumin and smoked paprika to echo the marinade's flavors and add a complementary starchy element to the dish.

Storing Peruvian Chicken Thighs with Sauce

• Store leftover chicken in an airtight container for up to 3-4 days. Cool the chicken completely before sealing to prevent moisture buildup.
• Wrap individual chicken thighs tightly in plastic wrap, then place in a freezer-safe bag. Freeze for up to 2 months. Label with the date to track freshness.
• Preheat oven to 350°F. Place chicken on a baking sheet, cover with foil to prevent drying. Warm for 10-15 minutes until internal temperature reaches 165°F.
• Place chicken on a microwave-safe plate, cover with a damp paper towel. Heat in 30-second intervals, checking temperature to avoid overcooking. Add a splash of water to maintain moisture.

FAQ for Peruvian Grilled Chicken Thighs

• What are the key ingredients for the marinade?

The marinade includes olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice. These spices create a bold, flavorful coating for the chicken thighs.

• Is the green sauce spicy?

The green sauce can be adjusted for spice level by controlling the amount of jalapeño. You can remove the seeds for less heat or add more jalapeño for a spicier kick.

• Can I use chicken breasts instead of thighs?

Yes, you can substitute chicken breasts. However, chicken thighs are more flavorful and tender, and they’re less likely to dry out during grilling.

Peruvian Chicken Thighs with Green Sauce Recipe

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4.5 from 15 reviews

• Total Time: 1 hour 14 minutes
• Yield: 4 1x

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Description

Zesty Peruvian chicken thighs dance with a bold green sauce, showcasing Lima’s culinary magic. Cilantro, jalapeños, and tangy lime create a mouthwatering melody that will transport you straight to the heart of Peruvian cuisine.

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Ingredients

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Proteins:

• 6 bone-in chicken thighs

Herbs and Spices:

• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup fresh cilantro leaves
• 1/2 cup fresh parsley leaves
• 1 jalapeño, seeds removed
• 2 cloves garlic

Liquid and Sauce Ingredients:

• 2 tablespoons olive oil
• Juice of 1 lime (for chicken)
• 1/2 cup sour cream
• 1/4 cup mayonnaise
• Juice of 1 lime (for sauce)
• Salt and pepper to taste

Serving:

• French fries (store-bought or homemade)
• Lime wedges

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Instructions

1. Prepare a robust marinade by combining olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a large mixing bowl.
2. Thoroughly coat chicken thighs in the marinade, ensuring complete coverage. Refrigerate for minimum 1 hour, preferably overnight to enhance flavor intensity.
3. Create the creamy green sauce using a food processor. Blend cilantro, parsley, jalapeño, garlic, sour cream, mayonnaise, and lime juice until achieving a smooth, vibrant consistency.
4. Adjust sauce seasoning with additional salt, pepper, or lime juice to balance flavors. Set sauce aside.
5. Preheat grill to medium-high heat (approximately 400°F), lightly oiling grates to prevent chicken from sticking.
6. Remove marinated chicken from refrigerator and place directly on hot grill grates.
7. Cook chicken thighs for 6-7 minutes per side, rotating to create beautiful crosshatch grill marks. Ensure internal temperature reaches 165°F for safe consumption.
8. Transfer grilled chicken to a serving platter, generously drizzling with prepared creamy green sauce.
9. Accompany the dish with crispy French fries and fresh lime wedges, allowing guests to add an extra citrus zest to their meal.

Notes

• Prevent Over-Marinating: Lime juice contains acids that can break down chicken proteins, so limit marination to 8 hours maximum to maintain tender meat texture.
• Customize Spice Level: Adjust jalapeño quantity in green sauce for milder or spicier results, removing seeds reduces heat while keeping pepper flavor.
• Alternative Cooking Methods: When grilling isn’t available, use oven broiler or cast-iron skillet to achieve similar charred exterior and juicy interior.
• Dietary Adaptations: Swap sour cream and mayonnaise with Greek yogurt and vegan mayo for lighter, dairy-free green sauce version that maintains creamy consistency.

• Prep Time: 1 hour
• Cook Time: 14 minutes
• Category: Dinner, Lunch, Appetizer
• Method: Grilling
• Cuisine: Peruvian

Nutrition

• Serving Size: 4
• Calories: 480
• Sugar: 2 g
• Sodium: 950 mg
• Fat: 34 g
• Saturated Fat: 9 g
• Unsaturated Fat: 20 g
• Trans Fat: 0 g
• Carbohydrates: 12 g
• Fiber: 1 g
• Protein: 35 g
• Cholesterol: 110 mg