In a large resealable plastic bag (or a large mixing bowl), add all the ingredients and toss to combine.
Seal bag (or cover bowl) and marinate in the fridge for 6 to 8 hours.
Remove the chicken from the marinade and shake off any excess.
To grill chicken: Preheat grill to medium-high heat. Add chicken thighs and cook for 5-7 minutes per side or until chicken reaches 165°F.
To cook chicken on a skillet: Heat a large non-stick skillet over medium-high heat. Add the chicken to the skillet and cook 5-7 minutes per side, until fully cooked through.
Transfer the chicken to a cutting board and let rest for 5 minutes before serving.
Marinating time: You’ll get the best results when you leave the chicken thighs in the marinade for 6-8 hours. This is enough time to tenderize the meat and make everything juicy and flavorful. I don’t recommend leaving them in the marinade for longer (unless you plan on freezing everything). Any longer and the acid will begin the break down the chicken and make it mealy.
Freezing: You can easily get the marinade and chicken ready in a ziploc bag ahead of time and store it in the freezer until it’s time to eat. Take the bag out of the freezer the night before and let it thaw completely in the fridge. Grill it the next day for lunch or dinner and enjoy!
Turn this into margarita chicken! Add 3 tablespoons of blanco tequila to the marinade. It’ll add a little extra brightness and because the alcohol cooks out, the chicken will still be family-friendly.
Don’t have chicken thighs? Use the marinade on chicken breasts, wings, or shrimp instead.