Peruvian chicken

 

• 2 pounds bone-in, skin-on chicken thighs
• ⅓ cup soy sauce
• 5 cloves garlic
• 2 tablespoons lime juice
• 1 tablespoon vegetable oil
• 2 teaspoons cumin
• 1 teaspoon paprika
• ½ teaspoon dried oregano

Sauce:

• 2 eaches fresh jalapeno peppers, seeded and chopped
• ½ cup firmly packed cilantro
• ¼ cup mayonnaise
• 1 tablespoon lime juice
• 1 tablespoon extra virgin olive oil
• 1 clove garlic
• ½ teaspoon salt
• ¼ teaspoon ground black pepper
• 
  

1. Place chicken thighs into a gallon-sized resealable plastic bag. Blend soy sauce, garlic, lime juice, vegetable oil, cumin, paprika, and oregano in a blender until smooth. Pour mixture over chicken, seal the bag, and refrigerate for 8 hours.

2. Combine jalapeno peppers, cilantro, mayonnaise, lime juice, olive oil, garlic, salt, and pepper in a blender; pulse until sauce is smooth. Transfer sauce to a covered bowl and refrigerate until ready to serve.

3. Grill chicken. Serve with sauce and potatoes