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PERUVIAN CHICKEN THIGHS

The vibrant, addictive flavours of Peruvian Chicken Thighs are impossible to resist. Perfect for large gatherings, this dish always steals the spotlight, even when bigger cuts of meat are on the menu. If you're looking to impress, these chicken thighs are a must!
Course Main Course
Keyword bbq, chicken, chicken thighs, crowd, sweet
Author jacksmeatshack

Ingredients

For the chicken:

  • 6 medium garlic cloves peeled
  • 80 ml soy sauce
  • 1 tbsp Worcestershire sauce
  • Juice and zest of 1 lime
  • 2 tsp Dijon mustard
  • 2 tsp honey
  • 2 tsp ground cumin
  • 2 tsp paprika
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil
  • 8 bone-in skin-on chicken thighs

For the sauce:

  • 100 g fresh coriander
  • 1 garlic clove chopped
  • 3 shallots diced
  • Juice and zest of 1 lime
  • 1 tsp salt
  • 1 tsp Dijon mustard
  • 1 tbsp chilli paste
  • 1 tsp honey
  • ½ tsp cumin
  • 150 g real greek yoghurt

Instructions

  1. Place the garlic, soy sauce, Worcestershire sauce, lime juice and zest, mustard, honey, cumin, paprika, salt, pepper, until smooth.
  2. Marinate the chicken in the sauce in a ziplock bag, try or bowl ensuring full coverage. Cover and refrigerate for 2 hours.
  3. When ready to cook, preheat the grill to 200°c and set up for two zone cooking.
  4. Place the chicken on indirect heat and close the lid.
  5. Cook the chicken until the internal temperature reaches 75°c then move to the hot side of the grill. Allow the skin to char and go crispy then flip and repeat on the other side. Remove from the grill when the skin is beautifully charred.
  6. Whilst the chicken is cooking make the dipping sauce. Add the coriander, garlic, lime juice, diced shallots, salt, mustard, chilli paste, honey, and cumin to a blender and blend until a smooth paste.
  7. Place the paste in a serving bowl and add the greek yoghurt and mix by hand.
  8. Serve with slices of lime, freshly chopped coriander and rice for the perfect meal.