• 4 Turano Gourmet Sandwich Rolls
• 1 cup soy sauce
• 6 garlic cloves, minced
• 1 tsp oregano
• 2 tsp paprika
• 2 tsp. cumin
• 2 tbl olive oil
• 4 pieces boneless, skinless chicken thighs
• ½ bunch cilantro
• ¼ cup mayo
• ¼ cup sour cream
• 2 cloves garlic
• 2 limes, juiced
• ½ tsp salt
• ½ tsp black pepper
• ½ red onion, sliced thin
• ¼ cup red wine vinegar
• 1 tsp salt
• ½ tsp sugar
• 2 tbl vegetable oil

• Mix together all ingredients for chicken marinade in a plastic zip top bag. Add chicken thighs and distribute marinade evenly. Refrigerate overnight.
• In the bowl of a blender or food processor, mix together all ingredients for aji verde. Blend until smooth. Refrigerate until ready to use.
• Toss red onions with vinegar, salt, and sugar. Let pickle 1 hour or more.
• Fire up grill to medium-high heat. Grill chicken until cooked through.
• Toast buns on grill for 1 minute.
• Top buns with chicken, onions and aji verde and serve.