Pollo Asado | Mexican Grilled Chicken

In a bowl, mix the squeezed juice of two oranges and two limes, minced garlic, olivový olej, sweet and smoked paprika, finely chopped chilli pepper, dried oregano, salt, and pepper.

Place the chicken thighs in the marinade and let them rest in the refrigerator for at least 4 hours, preferably overnight.

Preheat the grill to medium heat. Grill the chicken for approximately 20–25 minutes, turning occasionally and basting with the remaining marinade until the meat is thoroughly cooked.