In a large mixing bowl, combine freshly squeezed lime juice, orange juice, olive oil, minced garlic, smoked paprika, ground cumin, chili powder, dried oregano, and a pinch of salt and pepper. Whisk together until well blended.

Take the chicken thighs and place them in a resealable plastic bag. Pour the prepared marinade over the chicken, ensuring every piece is thoroughly coated. Seal the bag or cover the dish tightly, then refrigerate for at least 2 hours, preferably overnight.

Preheat your grill to medium-high heat, aiming for around 400°F (204°C). If using a grill pan, add a little olive oil to prevent sticking.

Carefully remove the chicken from the marinade and place on the grill. Cook for 5–7 minutes on each side, or until beautifully charred and the internal temperature reaches 165°F (74°C).

Transfer the chicken to a cutting board and let it rest for about 5 minutes to allow the juices to redistribute.

Slice the rested chicken into portions and arrange on a serving platter. Garnish with chopped cilantro and serve with lime wedges.