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.
Ingredients
Scale
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
Instructions
- Prepare a robust marinade by combining olive oil, smoked paprika, garlic powder, cumin, salt, black pepper, and lime juice in a large mixing bowl.
- Thoroughly coat chicken thighs in the marinade, ensuring complete coverage. Refrigerate for minimum 1 hour, preferably overnight to enhance flavor intensity.
- 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.
- Adjust sauce seasoning with additional salt, pepper, or lime juice to balance flavors. Set sauce aside.
- Preheat grill to medium-high heat (approximately 400°F), lightly oiling grates to prevent chicken from sticking.
- Remove marinated chicken from refrigerator and place directly on hot grill grates.
- 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.
- Transfer grilled chicken to a serving platter, generously drizzling with prepared creamy green sauce.
- 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