In a medium bowl, whisk together the marinade; include the olive oil, orange juice, lime juice, garlic, chipotle peppers in adobo sauce (include whole peppers and adobo sauce), adobo seasoning, cumin, coriander, onion powder, paprika and pepper.
Place the chicken thighs in a shallow baking dish or resealable plastic bag. Pour the marinade over the chicken, turning over to ensure all sides are well coated with the marinade. Cover the dish with plastic wrap or seal the zip-loc bag.
Refrigerate the marinated chicken for at least four hours, or up to twenty-four hours.
When ready to cook, preheat your gas or charcoal grill to 400-425 degrees. Oil the grates with olive oil to help ensure the chicken does not stick when turned.
Place the chicken on the hot grates and cook for 4-5 minutes per side.
To ensure the chicken is done, use an instant read digital meat thermometer. Chicken should be at 165 degrees.
When done cooking, remove from grill and let the chicken thighs rest for 5-10 minutes before slicing and serving.
Notes
This cook time indicated in the recipe is for boneless chicken thighs. If you are using bone-in thighs, cook for 7-8 minutes per side. If using bone-in chicken quarters, cook for 10-12 minutes per side, or until the internal temperature reaches 165-170 degrees.
Don’t have access to a gas or charcoal grill? An indoor grill pan or cast-iron skillet can be used. Cook the chicken over medium-high heat for 4-5 minutes per side, or until internal temperature reaches 165 degrees.