• 2 pounds bone-in, skin-on chicken thighs
• â…“ 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 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    

  Directions

• Step 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.

• Step 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.

• Step 3

  Preheat an outdoor grill for medium-high heat and lightly oil the grate.

• Step 4

  Remove chicken thighs from the bag and place on the grill. Discard bag with excess marinade. Grill thighs for 7 minutes; flip and grill 7 additional minutes.

• Step 5

  Transfer thighs to a serving dish and drizzle reserved sauce over the chicken.   

  Nutrition Facts

  Per Serving:

  543 calories; 40.5 g total fat; 133 mg cholesterol; 1685 mg sodium. 6.1 g carbohydrates; 37.7 g protein; Full Nutrition