In a mixing bowl, combine minced garlic, orange juice, dried oregano, grapeseed oil, smoked paprika, lime juice, onion powder, sea salt, honey, annatto powder, black pepper, and ground cumin.

Tip: Use freshly squeezed juices. They add a brightness that bottled versions can't match.

Place the chicken thighs in a large resealable plastic bag. Pour the marinade over the chicken, ensuring every piece is coated. Seal the bag and gently massage the marinade into the chicken.

Pro Tip: Let it marinate in the fridge for at least a couple of hours, or ideally overnight for the best flavor infusion.

Heat your grill to medium-high heat. If you're using charcoal, wait until the coals are ashen.

Fun Fact: A well-heated grill prevents the chicken from sticking!

Remove the chicken from the marinade, letting excess drip off. Brush the grill grates with vegetable oil to prevent sticking. Place the chicken thighs directly on the grill.

Tip: Grill each side for about 5-7 minutes, or until internal temperature reaches 165°F.

Once grilled to perfection, remove the chicken and let it rest for about 5 minutes. This allows the juices to redistribute, ensuring a moist chicken.

Slice the chicken if desired. Serve with your choice of sides, and don’t forget a squeeze of lime for an extra zing!