Peruvian Chicken with Creamy Green Sauce

In a blender or food processor, combine the garlic, soy sauce, lime juice, olive oil, cumin, paprika, dried oregano, and black pepper. Blend until smooth.
Place the chicken thighs in a large bowl or ziplock bag and pour the marinade over the chicken. Make sure the chicken is well-coated.
Marinate for at least 1 hour, or overnight for more intense flavor.
2. Make the Creamy Green Sauce:

In a food processor or blender, combine the fresh cilantro, mayonnaise, Greek yogurt, olive oil, lime juice, jalapeño (if using), garlic, salt, and pepper.
Blend until smooth and creamy. Taste and adjust seasoning if needed.
3. Cook the Chicken:

Heat a grill or a grill pan over medium-high heat. Once hot, place the marinated chicken thighs on the grill.
Grill the chicken for about 5-6 minutes per side, or until the internal temperature reaches 165°F (75°C) and the chicken is fully cooked through.
4. Serve:

Once cooked, remove the chicken from the grill and let it rest for a few minutes.
Serve the grilled chicken with a generous drizzle of the creamy green sauce on top, or on the side as a dip.
Serving and Storage Tips: