Make the mojo marinade: In a large mixing bowl, combine 1 cup of freshly squeezed orange juice, ½ cup of fresh lime juice, 6 minced garlic cloves, 1 tablespoon of fresh chopped oregano, 1 tablespoon of ground cumin, 1 teaspoon of smoked paprika, ½ teaspoon of black pepper, ½ teaspoon of salt, and optionally, 1 teaspoon of red pepper flakes. Whisk until well combined and taste.

Coat the chicken thoroughly: Place all 6 chicken thighs in a large resealable bag or deep baking dish. Pour the mojo marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Let the chicken come to room temperature: About 30 minutes before cooking, take the chicken out of the fridge and let it sit at room temperature.

Preheat your oven to 425°F (220°C). Line a baking sheet with parchment paper or aluminum foil.

Remove the chicken from the marinade and place skin-side up on the prepared baking sheet. Discard the used marinade.

Drizzle 2 tablespoons of olive oil evenly over the chicken thighs.

Roast in the preheated oven for 35 to 40 minutes, rotating the pan halfway through. The internal temperature should reach 165°F (75°C).

Optionally, for grilling: Heat your grill to medium-high, oil the grates, and grill the chicken for 6-7 minutes on each side.

Rest the chicken for 5-10 minutes before serving to allow juices to redistribute.

Garnish with freshly chopped cilantro and serve with lime wedges on the side. Encourage squeezing fresh lime over the chicken before eating.