Peruvian Grilled Chicken with Green Sauce Delight

Ingredients

• 4 thighs boneless, skinless chicken
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 lime juiced
• 1 cup fresh cilantro leaves
• 1 jalapeño deseeded and chopped
• 2 tablespoons mayonnaise
• 1 tablespoon white vinegar
• to taste salt (for the sauce)

Instructions

1. In a bowl, whisk together the olive oil, minced garlic, cumin, smoked paprika, salt, black pepper, and lime juice. Add the chicken thighs and coat them well with the marinade. Cover and let marinate in the refrigerator for at least 30 minutes; for best results, marinate for 2 hours.
2. In a blender or food processor, combine the cilantro, jalapeño, mayonnaise, white vinegar, and a pinch of salt. Blend until smooth, adjusting seasoning as necessary. If the sauce is too thick, add a bit of water to reach your desired consistency. Set aside.
3. Preheat your grill or grill pan over medium-high heat. Once hot, remove the chicken from the marinade and place it on the grill. Cook for about 6-7 minutes per side or until the chicken is cooked through and has nice grill marks. The internal temperature should reach 165°F (75°C).
4. Remove the chicken from the grill and let it rest for about 5 minutes to allow the juices to redistribute.
5. Slice the grilled chicken into strips and serve on a platter. Drizzle generously with the green sauce, and offer more on the side for dipping.