1. Prepare the Chicken Marinade

Start by preparing the marinade for the chicken. In a large mixing bowl, combine the olive oil, soy sauce, vinegar, cumin, paprika, garlic powder, onion powder, turmeric, and lime juice. Season with salt and pepper to taste. Whisk the ingredients together until fully incorporated.

2. Marinate the Chicken

Add the chicken thighs (or breasts) to the marinade and coat them evenly. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes, or up to 4 hours if you want a deeper flavor. Marinating the chicken allows the spices and herbs to infuse the meat, making it juicy and flavorful.

3. Prepare the Creamy Green Sauce (Ají Verde)

While the chicken is marinating, prepare the ají verde sauce. In a blender or food processor, combine the fresh cilantro leaves, jalapeños (or serrano peppers), garlic, mayonnaise, sour cream or Greek yogurt, lime juice, olive oil, and vinegar. Blend until smooth.

If the sauce is too thick, add water or chicken broth in small increments until you reach your desired consistency. Taste the sauce and adjust seasoning with salt, and optionally, more lime juice for an extra tang. Set the sauce aside in the refrigerator until ready to serve.

4. Preheat the Grill

Preheat your grill to medium-high heat. If you’re using a charcoal grill, let the coals burn down to a steady heat. For a gas grill, set the burners to medium-high. Make sure the grill grates are clean and lightly oiled to prevent the chicken from sticking.

5. Grill the Chicken

Once the grill is preheated, place the marinated chicken pieces on the grill, skin-side down. Grill the chicken for about 5-7 minutes per side, or until the internal temperature reaches 165°F (74°C). The skin should be crispy and golden, and the chicken should have beautiful grill marks.

To avoid flare-ups, keep an eye on the chicken, and if necessary, move it to a cooler part of the grill. You can also baste the chicken with some of the remaining marinade while grilling to enhance the flavor and juiciness.

6. Rest the Chicken

Once the chicken is fully cooked, remove it from the grill and allow it to rest for 5-10 minutes. This helps retain the juices and ensures the meat stays moist and tender.

7. Serve with the Creamy Green Sauce

Serve the grilled chicken with the creamy ají verde sauce on the side. You can drizzle the sauce directly on the chicken or serve it as a dipping sauce. Garnish with fresh cilantro or a wedge of lime for an extra burst of freshness.