Ingredients
Chicken
6 garlic cloves
1/3 c. soy sauce
1 tbsp. Worcestershire sauce
2 tbsp. lime juice
1 tsp. lime zest, finely grated
2 tsp. Dijon mustard, smooth
2 tsp. honey
2 tsp. ground cumin
2 tsp. paprika
3/4 tsp. kosher salt
1/2 tsp. black pepper
1 tbsp. vegetable oil
8 chicken thighs (appx. 3 lbs.), bone-in, skin-on
Sauce
1 c. cilantro, packed, leaves and stems
1-2 jalapeno peppers, ribs and seeds removed, diced
1 garlic clove, chopped
3 scallions, chopped
2 tbsp. lime juice, to taste
3/4 tsp. kosher salt, to taste
1 tsp. Dijon mustard
1/2 tbsp. chili paste
1 tsp. honey
1/2 tsp. ground cumin
1/2 c. mayonnaise
Directions
In a blender, blend garlic, soy sauce, Worcestershire sauce, lime juice and zest, mustard, honey, cumin, paprika, salt, pepper, and oil.
Place the chicken in a large sealable bag and pour in the marinade. Ensure the chicken is well coated in the marinade. Seal the bag and refrigerate for a minimum of 4 hours. Turn the bag occasionally to ensure an even flavor.
Heat oven to 450°F with the rack in the middle of the oven.
Line a baking sheet with foil. Place the chicken on the prepared baking sheet and drizzle marinade over the top.
Roast the chicken in the oven until skin is golden and internal temperature reaches 165°F, approximately 30-40 minutes.
Remove from the oven and cover loosely with foil, letting the chicken rest for at least 5 minutes.
In a blender or food processor, blend the cilantro, jalapenos, garlic, lime juice, scallions, salt, mustard, chili paste, honey, and cumin until smooth.
Add the mayonnaise to the blender and blend until mixed.
Taste and add salt or lime juice as needed.
Serve chicken with sauce on the side.