This easy marinade is tangy and sweet with just a hint of spice. Feel free to choose your own cuts of chicken, but I prefer a combination to appeal to everyone’s preference.
.25 cup extra-virgin olive oil
.25 cup orange juice
2 tablespoons fresh lime juice
1 tablespoon minced garlic
1 tablespoon coconut aminos
1 tablespoon cumin
2 teaspoon apple cider vinegar
1 teaspoon minced ginger
4 pounds chicken pieces, bone-in and skin-on
.5 teaspoon sea salt
.25 teaspoon cracked black pepper
Place the oil, orange juice, lime juice, garlic, coconut aminos, cumin, vinegar, and ginger in a nonreactive baking dish large enough to hold all the chicken and whisk to combine. Add the chicken pieces and turn to coat. Let marinate for at least 30 minutes, or up to a couple hours in the refrigerator.
Preheat a grill to medium heat. Remove the chicken from the baking dish and let excess marinade drip back into the dish. Place the chicken on the hot grill without overcrowding. Season with salt and pepper. Grill until fully cooked through, turning occasionally, about 15 minutes total.