Ingredients

Chicken:

• 2 pounds chicken thighs (boneless, skinless)
• 5 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
• Black pepper

Green Sauce:

• 3 jalapeños (seeded, ribs removed and roughly chopped)
• 1 cup fresh cilantro leaves
• 2 green onions (chopped (green parts only) )
• 2 cloves garlic (peeled)
• 1/2 cup mayonnaise
• 1/4 cup Greek yogurt
• 1 Tablespoon lime juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 Tablespoons extra virgin olive oil

Instructions

Chicken:

• 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:

• 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.

OR – In oven:

• Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. 
• Add 1 cup water to the pan. 
• Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked. 
• (The internal temperature should reach 165°F.)