Adobo Grilled Chicken

Ingredients

• 4 boneless skinless chicken thighs
• 6 cloves garlic, peeled
• 1/4 cup orange juice
• 2 tablespoons lime juice
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• 1 tablespoon smoked paprika
• 2 teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 2 bay leaves

Method

1. 1

   In a blender or food processor, combine the garlic, orange juice, lime juice, vinegar, olive oil, smoked paprika, cumin, oregano, salt, pepper, and cayenne. Blend until a smooth paste forms.

2. 2

   Place the chicken thighs in a large resealable bag or shallow dish. Pour the marinade over the chicken and add the bay leaves, turning to coat evenly.

3. 3

   Seal or cover and refrigerate to marinate, turning once halfway through.

4. 4

   Remove the chicken from the refrigerator and let sit at room temperature while the grill preheats.

   15:00 · Rest before grilling
5. 5

   Preheat a grill to medium-high heat, about 450°F, and scrape the grates clean. Remove the chicken from the marinade, letting excess drip off, and discard the bay leaves and remaining marinade.

6. 6

   Grill the chicken thighs, turning once, until charred at the edges and cooked through, about 6 to 7 minutes per side.

   6:00 · Grill first side
7. 7

   Check that the internal temperature reaches 165°F with an instant-read thermometer, then transfer the chicken to a plate and let rest.

   5:00 · Rest grilled chicken
8. 8

   Slice or serve the chicken thighs whole with your choice of sides.