Make the chicken marinade by combining half of the chopped fresh cilantro, minced garlic, soy sauce, part of the lime juice, part of the olive oil, ground cumin, paprika, dried oregano, and black pepper in a bowl with the chicken thighs. Mix until the chicken is fully coated.
Cover the bowl and let the chicken marinate in the fridge for a few hours.
Prepare the green sauce by blending jalapeños, the remaining fresh cilantro, green onions, remaining garlic, mayonnaise, Greek yogurt, remaining lime juice, salt, remaining black pepper, and remaining olive oil until smooth.
Heat a cast iron skillet over medium heat with a splash of olive oil. Sear the marinated chicken thighs in batches to avoid crowding the pan, cooking until they develop a golden crust on one side.
Flip the chicken thighs and continue to cook until they are juicy and cooked all the way through.
Let the chicken rest for a couple of minutes to stay tender, then slice.
Serve the chicken with a generous drizzle of the green sauce and a side of cilantro lime rice.
Cook it hands-free.
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