Ingredients:

  • 1 cup (240 ml) fresh orange juice
  • 1/4 cup (60 ml) apple cider vinegar
  • 5 cloves garlic, minced
  • 2 tablespoons (30 g) adobo sauce (from canned chipotle peppers)
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 4-6 large bone-in, skin-on chicken thighs (1.5-2 lbs or 680-900 g total)
  • Fresh cilantro for garnish (optional)
  • Lime wedges for serving (optional)

Instructions:

  1. Combine orange juice, apple cider vinegar, minced garlic, adobo sauce, cumin, smoked paprika, oregano, salt, and pepper in a large bowl. Whisk until fully blended.
  2. Place chicken thighs in a large zip-top bag or a baking dish. Pour marinade over the chicken, ensuring all pieces are well coated. Seal the bag or cover the dish with plastic wrap. Refrigerate for 1-2 hours for best flavor.
  3. Preheat the oven to 400°F (200°C).
  4. Remove chicken from marinade and place it skin-side up in a baking dish. Pour a few tablespoons of the remaining marinade over the chicken. Bake for 45-50 minutes, or until the internal temperature reaches 165°F (75°C) and the skin is crispy.
  5. Allow chicken to rest for 5-10 minutes before serving. Garnish with fresh cilantro and lime wedges if desired.