4 boneless, skinless chicken breasts (or thighs)

¼ cup orange juice

¼ cup lime juice

2 tbsp olive oil

2 tbsp soy sauce

2 cloves garlic, minced

1 tsp smoked paprika

1 tsp cumin

½ tsp oregano

½ tsp black pepper

½ tsp chili powder (optional)

1 tbsp chopped cilantro (for garnish)

Make the marinade: In a bowl, whisk together the orange juice, lime juice, olive oil, soy sauce, garlic, smoked paprika, cumin, oregano, black pepper, and chili powder (optional).
Marinate the chicken: Add the chicken breasts (or thighs) to the marinade, ensuring they are well-coated. Cover and refrigerate for at least 1 hour (overnight for the best flavor).
Cook the chicken:
- Grill: Preheat the grill to medium-high heat. Grill the chicken for 5-6 minutes per side or until the internal temperature reaches 165°F (74°C).
- Pan-sear: Heat a pan over medium-high heat. Sear the chicken for 4-5 minutes per side until golden and fully cooked through.
Rest and serve: Let the chicken rest for a few minutes before slicing. Garnish with fresh cilantro and serve with rice, tortillas, or a salad on the side.

For added heat, you can increase the chili powder or add a finely chopped jalapeño to the marinade.

For extra flavor, try switching up the herbs, such as adding thyme or additional cilantro.

Serve with grilled vegetables like bell peppers and onions for a more complete meal.