Step 1: Make the marinade
In a bowl, whisk together olive oil, lime juice, vinegar, garlic, cumin, paprika, salt, pepper, oregano, and coriander (if using). Add chili flakes or aji amarillo paste if you like it spicy.

Step 2: Marinate the chicken
Pat the chicken dry. Place in a large bowl or zip-top bag, then pour the marinade over the top. Rub it in well to coat all sides. Cover and marinate in the fridge for at least 2 hours, ideally overnight.

Step 3: Make the green sauce (aji verde)
In a blender or food processor, combine cilantro, mayo, olive oil, garlic, jalapeño, lime juice, vinegar, and salt. Blend until smooth and creamy. Thin with a splash of water if needed. Store in the fridge until serving.

Step 4: Grill or cook the chicken
Preheat your grill to medium-high heat (or oven to 425°F if roasting). Grill chicken skin-side down first for 5–7 minutes, then flip and cook for another 15–20 minutes, turning occasionally, until the internal temperature reaches 165°F and skin is crispy and caramelized. You can also roast on a foil-lined tray or use a cast-iron skillet.

Step 5: Rest and serve
Let chicken rest for 5 minutes after cooking. Serve with a drizzle of green sauce, extra lime wedges, and your favorite sides.