Ingredients:

  • 3 lbs bone-in, skin-on chicken thighs and drumsticks
  • 2 tbsp vegetable oil
  • 3 tbsp soy sauce
  • 2 tbsp lime juice
  • 1 tbsp garlic powder
  • 4 cloves garlic, minced
  • 1 tbsp smoked paprika
  • 1 tsp ground cumin
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 cup fresh cilantro leaves
  • 2 jalapeños, deseeded
  • 1/2 cup mayonnaise
  • 1 clove garlic
  • 1 tbsp lime juice
  • 1 tsp salt
  • 1 tbsp olive oil

Instructions:

  1. Whisk together vegetable oil, soy sauce, lime juice, garlic powder, minced garlic, smoked paprika, cumin, salt, and pepper in a bowl.
  2. Place chicken pieces in a bag, pour the marinade over them, and massage to ensure the mixture reaches every fold of the skin.
  3. Refrigerate the chicken for at least 4 hours, ideally overnight.
  4. Ignite charcoal using a chimney starter and pour coals to one side of the grill to create a Hot Zone and a Cool Zone.
  5. Close the grill lid for 5 minutes to stabilize the temperature to approximately 400°F (200°C).
  6. Place chicken skin-side down on the Hot Zone and grill for 3–5 minutes per side until the skin is mahogany-colored and crisp.
  7. Move chicken to the Cool Zone, close the lid, and roast for 25–30 minutes until the internal temperature reaches 165°F (74°C).
  8. Combine cilantro, jalapeños, garlic, and lime juice in a blender and pulse until combined.
  9. Add mayonnaise and salt, then slowly drizzle in olive oil while blending on low until the sauce is velvety.