Ingredients

ü  6 medium cloves garlic

ü  1/4 cup freshly squeezed orange juice

ü  1/4 cup freshly squeezed lime juice

ü  1 1/2 teaspoons ground cumin

ü  1 teaspoon freshly ground black pepper

ü  2 teaspoons of Himalayan salt

ü  4 boneless, skinless chicken thighs

ü  1 tablespoon olive oil

ü  1/2 cup of chopped yellow onion

ü  Cooked basmati rice for serving

ü  1 teaspoon of dried cilantro leaves

ü  1 cup of fresh Cuban Oregano And of course Bone and Skin in Chicken Legs and Thighs.

Instructions

ü  Toss all ingredients except for the chicken in a blender and blend for a few seconds until all the ingredients are mixed well.

ü  Marinate the chicken in the refrigerator overnight before cooking.

ü  Place chicken on the cast iron pan on medium high heat.

ü  Cook chicken, turning occasionally, until they are brown and the juices run clear or the chicken reaches an internal temperature of 165 degrees.

ü  Pour marinade and cook few minutes before transferring to pre heated (180degrees) oven for about 25 minutes

ü  Remove from the oven and let chicken rest for about 5 minutes prior to serving. Serve with lime wedges and garnish with the Cuban Oregano.

This can be served on white rice and salsa salad.