Peruvian Grilled Chicken with Ají Verde Sauce (Pollo a la Brasa)

In a large bowl, mix 4 minced garlic cloves, soy sauce, 2 tablespoons of lime juice, 1 tablespoon of olive oil, cumin, smoked paprika, oregano, 1 teaspoon of salt, and pepper.

Add the chicken and coat it thoroughly in the marinade. Cover and let rest for at least 4 hours in the fridge, ideally overnight.

In a blender, place the coriander, jalapeño peppers (seeded for a milder flavor), the remaining 2 garlic cloves, mayonnaise, yogurt, the remaining lime juice, 2 tablespoons of olive oil, and half a teaspoon of salt.