Peruvian Chicken

Marinade Chicken: Pat 6 bone-in chicken thighs dry with clean paper towel. Season with kosher salt and ground black pepper. Place in a glass bowl or reusable silicone bag. Set aside. In a medium bowl whisk together ¼ cup olive oil, juice of 1 lime, zest of 1 lime, 1 tablespoon soy sauce, 2 teaspoons garlic, 1 teaspoon garlic chili sauce ½ teaspoon ground cumin, ¼ teaspoon kosher salt, and ⅛ teaspoon ground black pepper. Pour over chicken and cover. Let marinate at least 30 minutes.
Make Peruvian Green Sauce: In a high-powered blender or food processor combine the Peruvian Sauce ingredients. Blend until smooth. Taste and add any additional lime juice, salt or jalapeno, as desired. Set aside.
Grill Chicken: Ensure grill grates are clean and bring grill up to medium-high heat (approx 400-450℉). Remove chicken from marinade and let excess marinade drip off. Place chicken skin-side down on direct heat (directly over flame) for 4-6 minutes and then flip. Cook on other side until internal temp reaches 163℉. (use a meat thermometer). Remove from gill and let rest for 5-10 minutes before serving. The internal temp will continue to rise as the chicken rests and will reach 165℉ after resting.
Serve: Serve the grilled chicken thighs over rice with plenty of the Peruvian Green Sauce drizzled over top. We also love serving this with some quick pickled onions!