Ingredients

For the chicken:

• 1/4 cup freshly squeezed lime juice (from 2 medium limes)
• 3 tablespoons olive oil
• 3 cloves garlic, minced
• 1 tablespoon ground cumin
• 1 tablespoon paprika
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon dried oregano
• 2 pounds bone-in, skin-on chicken thighs (4 to 6 thighs)

For the green sauce:

• 1 cup packed cilantro leaves and tender stems
• 1/3 cup whole-milk plain Greek yogurt
• 2 ounces feta cheese, crumbled (about 1/2 cup)
• 2 medium jalapeños, seeded and coarsely chopped
• 1 clove garlic, coarsely chopped
• 2 tablespoons freshly squeezed lime juice (from 1 medium lime)
• 1 tablespoon extra-virgin olive oil
• 1/2 teaspoon kosher salt

1. Combine the lime juice, olive oil, garlic, cumin, paprika, salt, pepper, and oregano in a large zip-top bag. Add the chicken thighs, seal the bag, and shake to evenly coat in the marinade. Refrigerate for at least 1 hour or up to overnight.
2. Arrange a rack in the top third of the oven (about 6 to 8 inches from the broiler element), and heat to 425°F.
3. Remove the chicken from the marinade, shaking excess marinade off. Arrange skin-side up in single layer in a baking dish.
4. Roast until the chicken is cooked through and registers an internal temperature of 165°F, about 30 minutes. Meanwhile, make the green sauce. Place all the ingredients in a blender or food processor and blend until smooth. Transfer to a small bowl.
5. When the chicken is ready, turn on the broiler and broil until the chicken skin is golden-brown and crispy, 2 to 4 minutes. Serve the chicken with the green sauce.