Ingredients

• 6 bone-in, skin-on chicken thighs (about 2 lb)
• 3 tbsp soy sauce
• 2 tbsp olive oil (marinade)
• 4 cloves garlic, minced (marinade)
• 2 tsp ground cumin
• 2 tsp smoked paprika
• 1 tsp dried oregano
• 1 tsp black pepper
• 1/2 tsp kosher salt (optional)
• 2 cups packed fresh cilantro leaves and tender stems
• 1 jalapeño, seeded for less heat
• 1/2 cup packed fresh parsley
• 1 cup whole-milk Greek yogurt
• 2 tbsp olive oil (sauce)
• 1 clove garlic (sauce)
• 2 tbsp lime juice
• 1/3 cup crumbled feta cheese
• 2-3 tbsp water, as needed to thin

Steps

1. In a large bowl, whisk {{soy sauce:3 tbsp}}, {{olive oil (marinade):2 tbsp}}, {{garlic (marinade):4 minced cloves}}, {{ground cumin:2 tsp}}, {{smoked paprika:2 tsp}}, {{dried oregano:1 tsp}}, {{black pepper:1 tsp}}, and {{kosher salt:1/2 tsp (optional)}}.
2. Add {{chicken thighs:6 pieces}} to the bowl and toss to coat well. Marinate 30 minutes (up to overnight) in the refrigerator.
3. Preheat the oven to 425°F (220°C). Arrange the marinated {{chicken thighs:6 pieces}} skin-side up on a rack set over a sheet pan, letting excess marinade drip off.
4. Roast 25–30 minutes, until the thighs reach 175°F internally and the skin is browned; broil 2–3 minutes if you want extra-crisp skin.
5. While the chicken roasts, blend {{fresh cilantro:2 cups packed}}, {{jalapeño:1 pepper}}, {{fresh parsley:1/2 cup packed}}, {{whole-milk Greek yogurt:1 cup}}, {{olive oil (sauce):2 tbsp}}, {{garlic (sauce):1 clove}}, {{lime juice:2 tbsp}}, and {{kosher salt:pinch}} until smooth, adding {{water:1–2 tbsp}} as needed to thin.
6. Fold in {{feta cheese:1/3 cup}} (pulse briefly or stir to keep some texture).
7. Serve the roasted {{chicken thighs:6 pieces}} topped with the creamy cilantro sauce.