Follow the instructions for my Peruvian green sauce using a high speed blender or a food processor. The sauce can be made on the spot, or up to 5 days in advance. Refrigerate it until you're ready to use it.

In a small bowl or a measuring cup, mix together the avocado oil, liquid aminos (or soy sauce), lime juice, minced garlic, paprika, and black pepper until well combined.

Transfer the raw chicken thighs and the marinade to a large zip lock bag or a large bowl. Seal the bag and move everything around such that the chicken pieces are coated with marinade. Marinate for at least 30 minutes, ideally 1 to 3 hours.

When you’re ready to cook, preheat the oven to 425 degrees Fahrenheit.

Transfer the marinated chicken, along with the marinade, to a large casserole dish in a single layer.

Bake on the shelf that’s third from the top of the oven for 20-25 minutes.

Remove the chicken from the oven and use a spoon to base the thighs with the pan juices.

Place the chicken back in the oven and broil for 6-8 minutes, or until they are slightly crispy and cooked through. Insert a digital thermometer into the thickest part of a thigh. If it is 180 degrees Fahrenheit or higher, it is ready!

Allow the chicken to sit for 10-15 minutes before serving with the green sauce and any side dishes you love.