Ingredients:
For the Chicken:
4 bone-in, skin-on chicken thighs (or whole chicken)
2 tablespoons olive oil
1 tablespoon white vinegar
3 cloves garlic, minced
1 tablespoon ground cumin
1 teaspoon paprika
1 teaspoon dried oregano
½ teaspoon black pepper
Juice of 1 lime
For the Ají Verde (Green Sauce):
½ cup mayonnaise
¼ cup sour cream or Greek yogurt
1 cup fresh cilantro leaves
1 jalapeño or serrano pepper, seeded
1 garlic clove
1 tablespoon lime juice
1 teaspoon white vinegar
½ teaspoon cumin
2 tablespoons grated Parmesan cheese
Instructions:
Marinate the Chicken: In a bowl, mix olive oil, vinegar, garlic, cumin, paprika, oregano, pepper, and lime juice. Rub this mixture all over the chicken and let it marinate for at least 1 hour (or overnight for better flavor).
Cook the Chicken:
Oven: Preheat to 400°F (200°C) and bake for 35-40 minutes until golden and cooked through.
Grill: Cook over medium-high heat for about 6-7 minutes per side until fully cooked.
Prepare the Ají Verde: Blend all sauce ingredients until smooth. Adjust seasoning if needed.
Serve: Drizzle or dip the chicken in the green sauce and enjoy