Pollo Asado: Perfectly Grilled Mexican Chicken

In a small bowl, combine the olive oil, minced garlic, chili powder, paprika, cumin, oregano, lime juice, salt, and pepper. Stir until well mixed.
Marinate the Chicken:

Place the chicken thighs in a shallow dish or resealable bag. Pour the marinade over the chicken, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
Preheat the Grill:

Preheat your grill to medium-high heat. If using a charcoal grill, make sure the coals are hot. If using a gas grill, set it to medium-high heat.
Grill the Chicken:

Remove the chicken from the marinade and place it on the grill. Cook the chicken thighs for 6-8 minutes per side, or until the internal temperature reaches 165°F (74°C) and the skin is crispy and golden.
Serve:

Once the chicken is cooked through, remove it from the grill and let it rest for a few minutes.
Garnish with fresh cilantro and serve with your favorite sides like Mexican rice, grilled vegetables, or tortillas.
Serving and Storage Tips: