Creating Mexican Grilled Chicken (Pollo Asado) is straightforward and enjoyable when you follow these steps:

1. Prepare the Marinade: In a bowl, combine olive oil, lime juice, orange juice, minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper. Stir well to mix.
2. Marinate the Chicken: Place the chicken thighs into a resealable plastic bag or shallow dish. Pour the marinade over them, ensuring the chicken is well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour or up to 4 hours for a stronger flavor.
3. Preheat the Grill: When ready to cook, preheat your grill to medium-high heat (about 400°F or 200°C).
4. Remove Excess Marinade: Take the chicken out of the marinade, allowing any excess to drip off. Discard the leftover marinade.
5. Grill the Chicken: Place the chicken on the grill. Cook for 6–8 minutes on each side, or until the internal temperature reaches 165°F (74°C). Aim for a nice char on the outside.
6. Rest the Chicken: Once cooked, remove the chicken from the grill and let it rest for 5 minutes. This helps to retain moisture.
7. Slice and Serve: Slice the chicken if desired and serve it warm, garnished with fresh cilantro and lime wedges.

These simple steps will guide you in making this incredible dish effortlessly.