4 pounds bone-in, skin-on chicken pieces (thighs, drumsticks, or a mix)
1/2 cup orange juice, freshly squeezed
1/4 cup lime juice, freshly squeezed
1/4 cup olive oil
4 garlic cloves, minced
1 tablespoon dried oregano
1 tablespoon ground cumin
1 teaspoon smoked paprika
1 teaspoon salt
1/2 teaspoon black pepper
1/4 cup chopped fresh cilantro
2 jalapeños, sliced (optional for heat)
Instructions
Rinse 4 pounds of bone-in, skin-on chicken pieces under cold water and pat them dry with paper towels.
In a large bowl, combine 1 cup of freshly squeezed orange juice and 1/2 cup of freshly squeezed lime juice.
Add 1/4 cup of olive oil, 6 cloves of minced garlic, 2 tablespoons of dried oregano, 1 tablespoon of ground cumin, 1 tablespoon of smoked paprika, 1 tablespoon of salt, and 1 teaspoon of black pepper to the bowl.
Finely chop 1/2 cup of fresh cilantro and add it to the mixture.
If desired, slice 2 jalapeños and add them for extra heat.
Place the chicken pieces into the bowl with the marinade.
Toss the chicken thoroughly to ensure it is well coated with the marinade.
Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or up to overnight for more intense flavors.
Preheat your grill to medium-high heat or preheat your oven to 425°F (220°C).
If using a grill, place the chicken pieces on the grill grates and cook for about 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C).
If using an oven, arrange the chicken pieces in a single layer on a baking sheet and bake for 35-45 minutes, or until the internal temperature reaches 165°F (74°C).
Remove the chicken from the heat and let it rest for 5 minutes before serving to allow the juices to redistribute.
