Puree garlic, soy sauce, lime juice, oil, cumin, paprika, oregano and a pinch of black pepper in a blender.

Put chicken in a large ziploc bag and add marinade. Place in refrigerator and allow to marinate for 8 to 24 hours.

Combine all green sauce ingredients except the olive oil in a blender and process until smooth. With the motor running, slowly drizzle in olive oil.

Transfer green sauce to a bowl and refrigerate until ready to serve.

Preheat grill to medium-high heat (around 350-degrees). Remove chicken from marinade and shake off any extra marinade.

Place chicken on the grill grates. Let it cook for 5-6 minutes with the grill cover closed to maintain the heat. Use tongs to flip the chicken thighs.

Cook for an additional 5-6 minutes. Use a digital thermometer to make sure internal temperature reaches 165°F.

OR – In oven: Preheat the oven to 500 degrees and place the chicken pieces in a 13×9 inch roasting pan. Add 1 cup water to the pan.

Bake uncovered for 30 minutes, then tent the pan with foil and cook for an additional 15 minutes, until the chicken is fully cooked (internal temperature should reach 165°F).