In a medium bowl, whisk together ½ cup of fresh orange juice, ¼ cup of fresh lime juice, and 4 cloves of minced garlic. Add ¼ cup of olive oil, 1 teaspoon of ground cumin, 1 tablespoon of dried oregano, and salt and black pepper to taste. For a spicy kick, include red pepper flakes if desired.

Place 4-6 bone-in, skin-on chicken thighs into a baking dish. Pour the freshly made marinade over the chicken, ensuring each piece is generously coated. Cover the dish with plastic wrap and refrigerate for at least 1 hour, though overnight is ideal.

Preheat your grill to medium-high heat, aiming for around 375°F (190°C). Brush the grates with olive oil to prevent sticking.

Remove the marinated chicken thighs from the refrigerator and place them skin-side down on the hot grill. Grill for 6-8 minutes, or until the skin is browned and crispy. Flip the chicken and continue cooking for an additional 6-8 minutes until it reaches 165°F (75°C).

Once grilled to perfection, remove the thighs from the grill and let them rest for about 5 minutes. Garnish with freshly chopped cilantro and lime wedges before serving.