1. Start by preparing the marinade. In a mini food processor or high-speed blender, combine the olive oil, lime juice, garlic, 1 ½ teaspoons of salt, ¼ teaspoon of black pepper, cumin, chili powder, paprika, oregano, honey, sriracha, and white vinegar. Blend until the mixture is mostly smooth.
2. While the marinade is blending, take your chicken pieces and pat them dry with paper towels. This step is crucial as it helps the marinade adhere better and ensures crispy skin.
3. If you’re using a whole chicken breast, feel free to split it in half; this helps it cook more evenly. Sprinkle the chicken on all sides with the remaining 1 ½ teaspoons of salt and ¼ teaspoon of black pepper.
4. Gently loosen the skin of the chicken using your fingers or a spoon. Spread about half of the marinade underneath the skin, ensuring each piece is generously coated.
5. Next, place the chicken and any remaining marinade into a zip-top bag or a large bowl. Mix well to fully coat the chicken and cover it. Allow it to marinate in the refrigerator for at least 4 hours, or if you can, up to 8 hours for maximum flavor.
6. While the chicken marinates, prepare the green sauce. In a blender, add the jalapeño and cilantro. Blend in long pulses until finely chopped.
7. Then, throw in the remaining sauce ingredients: garlic, yogurt, olive oil, lime juice, vinegar, salt, and honey. Blend for about 2 minutes until the mixture is smooth. Cover and refrigerate until you’re ready to serve.
8. When you’re ready to cook the chicken, adjust your oven racks to the upper third and center positions. Preheat your oven to 425°F (220°C) and let the chicken come to room temperature for about 15 minutes.
9. Using tongs, remove the chicken from the marinade and place it skin side up on a rimmed baking sheet. Discard any excess marinade remaining in the bag or bowl.
10. Bake the chicken on the center rack for 15 minutes, then reduce the oven temperature to 375°F (190°C) and continue baking for another 15 minutes. Use an instant-read thermometer to ensure the chicken reaches an internal temperature of 160°F (71°C) to 165°F (74°C).
11. If some pieces finish cooking early, transfer them to a plate and tent with foil while the others finish baking.
12. Finally, turn the oven to broil. Return any chicken you removed early to the pan. Broil for 1 to 2 minutes until the skin becomes golden and crispy. Keep a close eye on it to prevent burning.
13. Once done, remove the pan from the oven and let the chicken rest for about 10 minutes before serving. Pair it with the green sauce for an explosion of flavor!
