For the chicken
eight chicken skin on bone in thighs Wash them in running water pat dry
For the marinade
1/3 cup lime juice, 1/3 cup orange juice, 1/3 cup olive oil 1 chopped green pepper, 1 chopped onion, 6 cloves garlic, 1/2 cup chopped cilantro, 1 Tblsp dried oregano, Blend in blender.
Marinate at least two hours
In 2 zip lock bags, divide the thighs into each bag. Pour half the marinade into each bag. Squeeze air out and refrigerate until ready to grill.
Use sufficient charcoal to cover the bottom of the grill. Allow charcoal to turn grey and hot. Remove chicken from marinade pat dry grill. Brush the marinade on while cooking. Enjoy.