Peruvian Chicken Thighs
There’s no better way to make the most of the final stretch of summer than firing up the grill, and these Peruvian chicken thighs are packed with the bold, vibrant flavors to do it. The chicken marinates overnight in a savory Peruvian-inspired blend, allowing all of those spices and seasonings to soak into every bite before it hits the grill. Served alongside fluffy yellow rice and a creamy green aji amarillo dipping sauce, it’s an easy dinner that feels a little more exciting than your usual grilled chicken.
Pick up fresh chicken thighs and everything you need for the marinade and sides at Heinen’s, then let the refrigerator do most of the work overnight. Grilling gives the chicken a beautifully charred exterior while keeping the inside tender and juicy, but you don’t have to wait for perfect grilling weather to enjoy it. These flavorful thighs can also be cooked on the stovetop or baked in the oven, making this a versatile recipe to carry from late-summer cookouts straight into easy weeknight dinners all year long.
Ingredients for dipping sauce include: aji amarillo sauce, jalapeños, lime zest and juice, garlic, mayonnaise, cotija cheese, olive oil, green onions and cilantro.
In a blender, mix all dipping sauce ingredients and pulse until smooth.
Why You’ll Love This Peruvian Chicken Thigh Dish:
Fresh, Quality Chicken: Miller’s boneless, skinless chicken thighs from Heinen’s Meat Department are tender, juicy and perfect for soaking up the flavorful Peruvian marinade. Marinating them overnight also means much of the prep is done before it’s time to cook.
Bright, Flavorful Dipping Sauce: Aji amarillo sauce gives the creamy green Peruvian dipping sauce its signature flavor, while fresh produce adds brightness and freshness to every bite. It’s the perfect cool, vibrant complement to the savory, seasoned chicken.
Easy for Weeknights or Weekends: Whether you grill, bake or cook the chicken on the stovetop, this dish is easy enough for a family weeknight dinner but flavorful enough for a weekend meal. Serve it with yellow rice or a fresh Peruvian corn and tomato salad for a simple, satisfying spread.
Prep Time: 10 min | Marinate: 8+ hrs, overnight | Serving Size: 8 thighs
Chicken Thigh Marinade Ingredients (double if more thighs)
pack(s) of chicken thighs, boneless, skinless ( I doubled this recipe, for 16 chicken thighs, 2 packs)
2-3 cloves garlic peeled
1/3 cup soy sauce
2 Tablespoons lime juice
1 Tablespoon extra virgin olive oil
2 teaspoons cumin
1 teaspoon paprika
1/2 teaspoon dried oregano
1/2 teaspoon fresh ground black pepper
Prep Time: 10 min | Total Cook Time: 35 min | Serving Size: 6-8 people
Chicken Thighs Dipping Sauce Ingredients
2 jalapeno, seeded, ribs removed and roughly chopped
1 cup fresh cilantro
2 green onions, roughly chopped
2 peeled garlic cloves
1/2 cup mayonnaise
1/2 cup cotija cheese
2 tablespoons aji amarillo sauce
1/4 cup Greek yogurt
1 Tablespoon lime juice
1/2 teaspoon sea salt
1/2 teaspoon black pepper
2 tablespoons extra virgin olive oil
Instructions
Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.
Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
Green Sauce
Combine all ingredients except the olive oil in a blender process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
Grill Chicken (or oven if preferred)
Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade. Place on the grill grates. Let chicken cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs. Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.
Serving
To plate, use serving platter for all chicken thighs, sprinkle cotija cheese over if desired, and more cilantro, served with yellow rice, or a nice Peruvian corn and tomato salad.
