1-First, mix the marinade for the chicken. Combine 4 cloves minced garlic, 1/4 cup soy sauce, 1/4 cup lime juice, 1/4 cup oil, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon dried oregano, and 1 teaspoon black pepper in a bowl. Coat the boneless chicken thighs thoroughly and let them marinate in the fridge for 8 to 24 hours to soak up those authentic spices.

2-Next, prepare the green sauce. Blend 2 peppers jalapeños (seeds and ribs removed), 1 cup fresh cilantro, 2 stalks green onions, 1 clove minced garlic, 1/2 cup mayonnaise, 1/2 cup Greek yogurt, 2 tablespoons lime juice, 1 teaspoon salt, and 1/2 teaspoon black pepper until smooth. With the blender running, slowly add 1/4 cup olive oil to mix it in. Refrigerate the sauce until you’re ready to serve.

3-Now, for cooking the chicken, you have options based on your setup. Grill over medium-high heat for 5-6 minutes per side until it reaches 165°F, roast in a 500°F oven for 30 minutes then cover with foil for another 15 minutes, or air fry at 360°F for 12-15 minutes, flipping halfway. Always use a meat thermometer to check for doneness, as suggested in our tips.