Instructions

• In a large resealable plastic bag combine 2 grated garlic cloves, 2 tablespoons lime juice, 2 teaspoons ground paprika, 1 teaspoon dried oregano, 1 teaspoon kosher salt, 1 teaspoon ground cumin, and 2 tablespoons of the 1/4 cup olive oil. Add 2 pounds boneless skinless chicken thighs, seal the bag, and massage the marinade into the chicken. Refrigerate and marinate for 1 hour.
• While the chicken marinates, make the green sauce: add 1 serrano pepper (seeds and stem removed), 2 cups fresh cilantro, 1 clove garlic, 2 tablespoons lime juice, 1 teaspoon honey, 2 tablespoons olive oil, 1/2 cup Greek yogurt, and 1/2 teaspoon kosher salt to a blender or food processor.
• Blend until smooth. If the sauce is too thick, add 1–2 tablespoons water as needed and blend again until you reach the desired consistency. Set the sauce aside.
• When the chicken has finished marinating, heat a large skillet over medium-high heat and add the remaining 2 tablespoons of the 1/4 cup olive oil.
• Using tongs, remove the chicken from the marinade and let excess marinade drip back into the bag. When the oil is hot, add the chicken in a single layer (work in batches if needed). Sear the chicken on the first side until browned, about 4–5 minutes.
• Flip the chicken and sear the other side until cooked through and no pink remains, about another 3–4 minutes (cook time may vary with thickness). Transfer the cooked chicken to a platter.
• Reduce the skillet heat to low. Add 1/4 cup water to the empty skillet and use a wooden spoon to scrape up the browned bits (deglaze). Pour the deglazing liquid over the chicken.
• Serve the chicken with the green sauce. Serve with rice, beans, or potatoes if desired.