Ingredients
Equipment
Method
Prepare the marinade: In a bowl, combine the olive oil, lime juice, orange juice, soy sauce, chili powder, cumin, paprika, minced garlic, salt, pepper, and jalapeño (if using). Whisk until well-mixed.
Marinate the chicken: Place the chicken thighs in a resealable bag or shallow dish and pour the marinade over the chicken. Seal and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat your grill: Heat your grill to medium-high heat (around 400°F or 200°C).
Grill the chicken: Remove the chicken from the marinade and discard the leftover marinade. Place the chicken on the grill. Cook for 7-10 minutes per side, or until the internal temperature reaches 165°F (74°C) and the chicken is golden brown and slightly crispy on the outside.
Rest and serve: Remove the chicken from the grill and let it rest for 5 minutes before serving to allow the juices to redistribute. Serve with your favorite sides.
Notes
- Low Carb: With only 6g of carbs per serving, this is a great option for low-carb diets like keto or paleo.
- High Protein: Each serving packs 34g of protein, making this a fantastic post-workout meal to fuel your body.
- Optional Spiciness: Adjust the heat level by adding more jalapeño or chili powder to suit your spice tolerance.