Ingredients:

  • 2 lbs boneless skinless chicken thighs
  • 1/4 cup extra virgin olive oil
  • 3 tbsp fresh lime juice
  • 2 tbsp fresh orange juice
  • 1 tbsp apple cider vinegar
  • 4 cloves garlic, minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp dried Mexican oregano
  • 1 tsp kosher salt
  • 1/2 tsp cracked black pepper
  • 1/2 tsp honey

Instructions:

  1. Prepare the liquid base. In a medium mixing bowl, whisk together the lime juice, orange juice, vinegar, and honey. Note: You want the honey to be completely dissolved so it doesn't settle at the bottom.
  2. Emulsify the oil. Slowly drizzle in the extra virgin olive oil while whisking vigorously. You are looking for the liquid to thicken slightly and become opaque, which means you've created a stable emulsion.
  3. Incorporate the aromatics. Add the minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper to the liquid base. Stir until the spices are evenly distributed and the marinade looks like a thick, vibrant sauce.
  4. Prep the protein. Pat the chicken thighs dry with a paper towel before placing them in a large glass bowl or a heavy duty resealable bag. This ensures the marinade sticks to the meat rather than sliding off.
  5. Submerge the chicken. Pour the marinade over the chicken. Use your hands or tongs to massage the liquid into every nook and cranny of the thighs.
  6. The waiting game. Seal the container and refrigerate for at least 30 minutes. For the best results, let it sit for 4 hours to allow the acids to really work their way into the fibers.
  7. Preheat the surface. Get your grill or cast iron skillet hot. You should be able to hold your hand 5 inches above the surface for only 2-3 seconds before it feels too hot.
  8. Sizzle and sear. Place the chicken on the hot surface. You should hear an immediate, aggressive sizzle as the sugars in the marinade begin to caramelize.
  9. Monitor the cook. Cook for 12-15 minutes total. Flip the chicken once halfway through. Until the internal temperature reaches 165°F (74°C) and the edges are beautifully charred and shattered.
  10. The essential rest. Move the chicken to a clean cutting board and let it rest for 5 minutes. Note: This allows the juices to redistribute so they don't leak out when you slice it.