Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   In a blender, combine 0.25 cup fresh orange juice, 2 tablespoons fresh lime juice, 1 tablespoon olive oil, 2 teaspoons ground cardamom, 1 teaspoon ground cumin, 1 teaspoon Mexican oregano, 2 cloves minced garlic, 1 tablespoon achiote paste, 1 whole chipotle pepper in adobo sauce, and 1 teaspoon of salt; blend until smooth.

2. 2

   Place 4 boneless, skinless chicken thighs in a large bowl or resealable bag and pour the prepared marinade over the chicken, ensuring all pieces are fully coated; refrigerate for at least 2 hours or preferably overnight.

3. 3

   Prepare a charcoal grill for medium-high heat, arranging coals on one side for a two-zone cooking method.

4. 4

   Grill the marinated chicken thighs directly over the hot coals for 3-4 minutes per side until nicely seared and slightly charred.

5. 5

   Move the seared chicken thighs to the indirect heat side of the grill, close the lid, and continue cooking for 15-20 minutes, turning once, until the internal temperature reaches 165 degrees Fahrenheit.

6. 6

   Remove the grilled chicken from the grill and let it rest on a cutting board for 5 minutes before slicing or serving whole.