Chicken

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2 pounds boneless, skinless chicken thighs

5 cloves garlic, peeled

⅓ cup soy sauce

2 tablespoons lime juice

1 tablespoon extra virgin olive oil

2 teaspoons cumin

1 teaspoon paprika

½ teaspoon dried oregano

Black pepper to taste

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Green Sauce

3 jalapeños, seeded, ribs removed, and roughly chopped

1 cup fresh cilantro leaves

2 green onions (green parts only), chopped

2 cloves garlic, peeled

½ cup mayonnaise

¼ cup Greek yogurt

1 tablespoon lime juice

½ teaspoon salt

¼ teaspoon black pepper

2 tablespoons extra virgin olive oil

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1. Blend garlic, soy sauce, lime juice, olive oil, cumin, paprika, oregano, and a pinch of black pepper in a blender until smooth.

2. Place chicken in a large Ziploc bag. Pour in the marinade and seal the bag, ensuring the chicken is evenly coated. Refrigerate for 8–24 hours.

3. Blend all sauce ingredients, except olive oil, in a blender or food processor until smooth.

4. Slowly drizzle in olive oil while blending to emulsify. Transfer to a bowl and refrigerate until ready to serve.

5. Preheat a grill to medium-high heat (about 350°F).

6. Remove chicken from the marinade, shaking off excess liquid. Grill for 5–6 minutes per side, or until the internal temperature reaches 165°F.

7. Alternative Cooking Methods: Oven: Preheat to 500°F. Place chicken in a roasting pan with 1 cup water. Bake uncovered for 30 minutes. Tent with foil and bake another 15 minutes until fully cooked. Air Fryer: Preheat to 360°F. Cook chicken thighs for 12–15 minutes, flipping halfway through.