4 pounds chicken thighs
- 1 orange (juiced and zested)
- 3 limes (juiced and zested)
- ¼ cup fresh oregano, loosely packed
- 1 cup fresh cilantro, loosely packed
- 6 cloves garlic, crushed and chopped
- ¼ cup olive oil
- 1 tsp salt
- 1 tsp red pepper flakes
- 1 Tbsp dried cumin
Combine all the marinade ingredients in a blender and process until smooth.
Place chicken thighs in a large bowl and pour on the marinade. Ensure that you cover the chicken completely.
Marinate for at least 1 hour, but you can marinate up to 24 hours. The longer, the better.
Heat grill to medium.
Place chicken thighs on grill, cover and cook for 30 – 45 minutes, until thermometer inserted into the thickest part of the thigh reads 165 degrees. Remove from grill, wrap in foil and let rest for 10 – 20 minutes.
Heather Dombos comes from a long, southern tradition of hospitality and hearty cooking. You can usually find her in the kitchen whipping up something special for family and friends.