Chicken:

1. In a blender or food processor puree the garlic, soy sauce, lime juice, olive oil, cumin, paprika, and oregano.

2. In a bag or container add the chicken and marinade. Place in the refridge for 8 to 24 hours.

Sauce:

In a blender or food processor add all the ingredients and process still you get a smooth consistancy. Make sure there are no chunks of jalapeno.

Gilling the chicken:

1. Preheat grill to medium to high heat (around 350-degrees). While you are waiting for the grill to heat remove the chicken from the fridge. This way you are not adding cold chicken directly to a hot grill. Once the grill had fully heated add the chicken to it and let it cook for about 5 min with the grill lid closed. Flip the chicken over after 5 min and let cook on the other side for about 5 min as well with the lid closed. Check your chicken and make sure it has at leasted reached and internal temp of 165 degrees F. Once it has reached the appropriate temp it is ready to take off the grill and serve.

If cooking in the oven:

1. Prheat the oven to 500 degrees. While waiting for the oven to reach 500 degrees remove the chicken from the fridge and let it sit to aside. Once the over is at 500 degrees place the chicken in 13×9 roasting pan. Add 1 cup of water to the pan. Bake uncovered for 30 min, then tent the pan with foil and cook for and additional 15 min untill the chicken is full cook and has an internal temp of 165 degrees F.