Ingredients:

ü  1KG chicken thighs

ü  4 tbsp chopped Cuban oregano

ü  4 tbsp chopped fresh coriander leaves

ü  1/2 cup orange juice

ü  Lemon juice of 1

ü  2 tsp lemon zest

ü  3 tbsp grated ginger

ü  3 cloves garlic, minced

ü  4 tbsp olive oil

ü  Salt & pepper to taste

ü  1/2 tsp of coriander seeds, fennel seeds, and cumin lightly pan fried to enhance the aroma and flavor

Instructions:

ü  Make the marinade: In a bowl, mix orange juice, lemon juice, lemon zest, ginger, garlic, olive oil, Cuban oregano, coriander, salt, and pepper.

ü  Marinate: Coat the chicken well in the mixture. Let it marinate overnight for deeper flavor - overnight marinade is going to make it next-level. The chicken will soak up all citrusy, herbal, garlicky flavors and turn super juicy and aromatic when cooked.

ü  Cook: To get that caramelized, slightly charred outside.

ü  Pan-fry in high heat to get them nicely caramelized and slightly charred. Then roast (180°C / 400°F for 15-20 min) until fully cooked and golden. Baste with leftover marinade during cooking if desired.

Drizzle a little fresh orange juice or squeeze lemon right before serving to wake everything up. Serve with rice and side dish of fresh salad of avocado, tomato, corn, and cucumbers.