Green Goddess Aji Sauce and Chicken Thighs

Prepare the Green Goddess Aji Sauce:

1. Prepare all of the ingredients before combining.
   Wash the cilantro thoroughly and trim off any tough stems. Roughly chop the pepper and if you prefer a milder level of spice, remove the seeds.

2. In a blender or food processor, combine the Greek yogurt, cleaned cilantro, lime juice, avocado, garlic, chopped pepper, salt, and black pepper.
   Blend until mostly smooth, leaving a bit of texture if desired.

3. Transfer 1 Cup of the sauce to a serving bowl for immediate use.
   Store the remaining sauce in an airtight container in the refrigerator. It will stay fresh for up to 5 days.

Prepare the Marinade:

1. In a large gallon-size zip-top bag or mixing bowl, combine the soy sauce, oregano, minced garlic, and 1 cup of Green Goddess Aji Sauce.

2. Add the chicken thighs to the bag or bowl. If using a bag, seal it tightly, removing as much air as possible, and gently massage the marinade into the chicken.
   If using a bowl, ensure the chicken is well-coated, then cover with a lid or plastic wrap.

3. Refrigerate for at least 8 hours, or up to 24 hours for deeper flavor. Turn the bag or stir the chicken occasionally to ensure even marination.

Cook the Chicken:

1. Remove the chicken from the marinade, allowing any excess to drip off.

2. Heat a drizzle of olive oil in a large skillet or grill pan over medium heat. Add the chicken thighs and cook for about 6 minutes per side, or until they develop a deep, golden sear and the internal temperature reaches 165°F to 175°F.

3. Transfer the chicken to a plate and let it rest for a few minutes. Just before serving, drizzle with extra Aji Sauce for a rich, tangy finish.

4. Serve over rice or alongside roasted veggies.