Marinade

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4 lbs (1.8 kg) whole chicken, spatchcocked or 8 bone-in, skin-on chicken thighs

3 tablespoons olive oil

6 garlic cloves, minced

2 tablespoons ground cumin

2 tablespoons paprika

1 tablespoon dried oregano

1 tablespoon ground black pepper

2 teaspoons kosher salt

2 teaspoons white vinegar

1 tablespoon lime juice

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Green Sauce

1 cup (packed) fresh cilantro leaves and tender stems

2 jalapeños, seeds removed (keep seeds for extra heat)

2 cloves garlic

½ cup mayonnaise

¼ cup sour cream

1 tablespoon lime juice

1 tablespoon olive oil

½ teaspoon kosher salt

¼ teaspoon ground cumin

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1. Prepare marinade by combining olive oil, minced garlic, cumin, paprika, oregano, black pepper, salt, white vinegar, and lime juice in a bowl.

2. Rub the spice mixture all over the chicken, getting under the skin where possible. Marinate in the refrigerator for at least 4 hours or overnight.

3. Make green sauce by processing cilantro, jalapeños, garlic, mayonnaise, sour cream, lime juice, olive oil, salt, and cumin until smooth. Refrigerate until serving.

4. Set up grill for two-zone cooking – one side hot, one side cooler. For gas grills, set one side to medium-high (400°F) and the other to low.

5. Place chicken skin-side down over hot zone for 5-6 minutes until charred, then flip and move to cooler side.

6. Close lid and cook until internal temperature reaches 165°F (74°C) – about 35-40 minutes for spatchcocked chicken or 20-25 minutes for thighs.

7. Let chicken rest for 10 minutes before cutting and serving with the green sauce.