Ingredients:

  • 1/4 cup olive oil
  • 1/4 cup orange juice (freshly squeezed)
  • 1/4 cup lime juice (freshly squeezed)
  • 5 cloves garlic, minced
  • 2 teaspoons ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • (Salt and pepper to taste)
  • 4 bone-in, skin-on chicken thighs (or your choice of chicken pieces)
  • (Fresh cilantro, chopped for garnish)
  • (Lime wedges for garnish)

Instructions:

  1. In a medium bowl, whisk together the olive oil, orange juice, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, dried oregano, salt, and pepper until well combined.
  2. Place the chicken pieces in a large zip-top bag or a shallow dish. Pour the marinade over the chicken ensuring all pieces are evenly coated. Seal the bag or cover the dish with plastic wrap and refrigerate for at least 2 hours or overnight for best results.
  3. Preheat your grill to medium-high heat (about 375°F to 400°F). If using an indoor grill pan on stovetop heat it over medium-high as well.
  4. Remove the chicken from marinade; discard any leftover marinade. Place chicken skin-side down on the hot grill and cook for about 10–12 minutes. Flip and continue cooking until internal temperature reaches 165°F, approximately another 10–12 minutes.
  5. Remove from grill and let rest for about 5 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.