Directions

1. Place 6 garlic cloves, soy sauce, Worcestershire sauce, 2 tablespoons lime juice, lime zest, 2 teaspoons mustard, 2 teaspoons honey, 2 teaspoons cumin, paprika, 3/4 teaspoon salt, pepper, and oil in a blender and blend until smooth.
   
2. Place the chicken in a large bowl and pour in the marinade, then move the chicken around to ensure all the pieces are coated. Cover and refrigerate for at least 4 and up to 24 hours. Turn the chicken occasionally to ensure even marinating.
   
3. Heat the oven to 450ºF and set the rack in the middle. Line a baking sheet with foil and set a wire rack on top. Remove the chicken thighs from the marinade set them on the tray with a little room between each piece. Drizzle about a teaspoon of the marinade over each piece.
   
4. Roast the chicken until the skin is golden and the temperature at the thickest part reaches 165ºF on an instant read thermometer, 30 to 40 minutes.
   
5. Meanwhile, in a blender add the cilantro, jalapeños, 1 clove garlic, 2 tablespoons lime juice, green onions, 3/4 teaspoon salt, 1 teaspoon mustard, aji amarillo, 1 teaspoon honey, and 1/2 teaspoon cumin. Blend until smooth. Add the mayonnaise and blend until just mixed. Taste and adjust with salt or lime juice, as needed.
   
6. Remove from the chicken from the oven and let them rest, covered loosely with foil, for at least 5 minutes before serving. Serve the chicken with the sauce and additional lime wedges on the side.