Ingredients:
Chicken:
- 2 pounds chicken thighs (You can easily swap these for a whole chicken, breasts, wings, or legs.)
- 5 cloves garlic, minced (I used frozen cubes.)
- 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: (TO DIE FORRRR! I use it on everything!! (salads, veggies, rice bowls, eggs...)
- 3 jalapeños, seeded, ribs removed, and roughly chopped (I used 2 large jalapeños.)
- 1 cup fresh cilantro leaves
- 2 green onions, roughly chopped (GREEN PARTS ONLY!)
- 2 cloves garlic, peeled (I used frozen here again.)
- 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
Directions:
1. Combine marinade ingredients (garlic, soy, lime juice, oil, cumin, paprika, oregano, and a pinch or two of pepper. Put chicken of choice in a large Ziploc bag and top with marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.
2. To make the green sauce, combine all ingredients EXCEPT FOR THE OLIVE OIL in a blender and process until smooth. With the motor running, slowly drizzle in olive oil. Transfer to a bowl and refrigerate until ready to serve.
3. Preheat grill to medium-high heat (around 350/400degrees). Remove chicken from marinade and shake off remaining marinade. Grill for 5-6 minutes with the grill cover closed. Use tongs to flip and cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F. *If you prefer to cook indoors, preheat the oven to 500 degrees and place the chicken pieces in a 13x9 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. (Again, internal temperature should reach 165°F.)
*www.platingsandpairings.com