1-In a high-powered blender, combine 6 cloves garlic (peeled), 1 medium shallot (roughly chopped), 1 teaspoon kosher salt, zest of 1 lime, 1 ½ teaspoons ground cumin, 1 teaspoon dried oregano, ½ teaspoon freshly ground black pepper, ½ cup orange juice, ⅓ cup freshly squeezed lime juice, and ⅓ cup extra virgin olive oil. Blend until smooth to create the marinade.

2-Pour ⅓ cup of the blended marinade into a small bowl and set it aside for the dipping sauce later it’s a clever trick that adds extra flavor!

3-Add 3 pounds of boneless, skinless chicken thighs to the remaining marinade. Mix well to coat the chicken, then pop it in the refrigerator for at least 1 hour or up to 1 day for maximum taste.

4-Fire up your grill for medium-high heat and lightly oil the grates to prevent sticking safety first, right?

5-Place the marinated chicken thighs on the grill. Let them char for 30-60 seconds, then turn the heat down to medium-low for even cooking.

6-Grill the chicken for about 10-15 minutes, flipping every 5-7 minutes until it reaches an internal temperature of at least 165°F. For more on grilling techniques, check out our Grilled Chicken Wings recipe for tips that pair perfectly here.

7-While the chicken cooks, pour the reserved ⅓ cup sauce into a non-stick skillet and reduce it over medium-high heat for 3-5 minutes until it thickens into a delicious drizzle.

8-Drizzle the thickened sauce over the grilled chicken and serve it up hot your family will love it!