Ingredients

• 1 1/2 lbs boneless, skinless chicken thighs
• 2 tablespoons olive oil
• 2 tablespoons fresh orange juice
• 2 tablespoons fresh lime juice
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon chopped fresh cilantro, optional

Instructions

1. Pat the chicken thighs dry with paper towels and place them in a large bowl or resealable bag.
2. In a small bowl, whisk together the olive oil, orange juice, lime juice, garlic, smoked paprika, cumin, salt, and black pepper.
3. Pour the marinade over the chicken and toss until each piece is evenly coated.
4. Cover and refrigerate for at least 30 minutes. For more flavor, marinate for 2 to 4 hours.
5. Preheat the grill to medium-high heat, about 400°F to 425°F, and lightly oil the grates if needed.
6. Remove the chicken from the marinade and allow any excess marinade to drip off.
7. Place the chicken thighs on the hot grill and cook for 5 to 7 minutes without moving them, until nicely browned and they release easily from the grates.
8. Flip the chicken and grill for another 5 to 7 minutes, or until the thickest part reaches an internal temperature of 165°F.
9. Transfer the chicken to a clean plate and let it rest for 5 minutes before slicing or serving.
10. Finish with fresh cilantro and an extra squeeze of lime juice, if desired.

Notes & Tips

• Boneless chicken thighs stay juicy on the grill and are forgiving if cooked slightly past 165°F.
• Do not reuse marinade that has been in contact with raw chicken unless it is brought to a full boil first.
• For stronger citrus flavor, add a little fresh orange or lime zest to the marinade.
• Leftovers are great sliced over salads, rice bowls, or roasted vegetables.