Best Peruvian Chicken

Step 1 -In a blender, add the 5 cloves of garlic, the soy sauce, 2 tablespoons of the lime juice, 1 tablespoon of the olive oil, the cumin, the paprika, the oregano, and the black pepper and pulse until it is well-combined.

Step 2 -In a large, resealable plastic bag, add the chicken thighs and the marinade mixture and seal the bag. Using your hands, massage it to combine well.

Step 3 -Place the bag in the refrigerator and marinate the chicken, for at least 8 hours and up to 24 hours.

Step 4 -In a blender, add the jalapeños, 1 cup of the cilantro leaves, the green onions, the remaining garlic cloves, the mayonnaise, the Greek yogurt, the remaining lime juice, the salt, and the remaining 1/4 teaspoon of black pepper and process until it is smooth.

Step 5 -With the blender still processing, slowly drizzle the remaining 2 tablespoons of olive oil into the sauce mixture and blend until it is well-combined.

Step 6 -Pour the sauce mixture into a medium bowl and tightly cover it. Place it in the refrigerator and chill until ready to serve.

Step 7 -Preheat the grill on medium-high heat to about 350 degrees F, then use the extra oil to coat the grill grates.

Step 8 -Transfer the plastic bag from the refrigerator and shake off the excess marinade from the chicken thighs.

Step 9 -Promptly place the marinated chicken thighs on the prepared grill grates and cook, with the cover closed, about 5-6 minutes.

Step 10 -Use tongs to flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F and the juices run clear, about 5-6 minutes.

Step 11 -Serve the chicken thighs topped with the green sauce and garnished with the extra cilantro.