Ancho-Citrus Marinated Chicken Thighs

• 1/2 bunch scallions, finely chopped (about 1 cup)
• 1/4 cup extra-virgin olive oil
• 1/4 cup canola oil
• 3 tablespoons fresh lime juice (from 2 limes)
• 2 tablespoons orange juice
• 2 tablespoons soy sauce
• 2 tablespoons amber agave nectar
• 2 tablespoons ancho chile powder
• 1 tablespoon ground chipotle chile
• 1/2 tablespoon chopped fresh oregano
• 2 pounds bone-in, skin-on chicken thighs (about 6 thighs)
• Kosher salt (optional)
• Black pepper (optional)

1. Combine all Marinade ingredients in a 1-gallon ziplock plastic freezer bag. Set aside 1/4 cup of the marinade. Add chicken to marinade in bag. Gently massage bag until chicken is well coated in marinade. Seal bag, squeezing out excess air. Lay bag flat on a small rimmed baking sheet, and place in refrigerator. Chill 3 hours, turning bag once or twice.
2. Remove from refrigerator, and let stand 40 minutes.
3. Preheat grill to medium (350u0b0F to 400u0b0F). Remove chicken from marinade; reserve marinade. Season chicken with salt and pepper to taste, if desired. Grill chicken, skin side down, uncovered, on lightly oiled grill grates until a meat thermometer inserted near the bone registers 165u0b0F, about 10 minutes per side, basting occasionally with reserved marinade from bag. Serve with reserved 1/4 cup marinade.

scallions, extravirgin olive oil, canola oil, lime juice, orange juice, soy sauce, amber, ancho chile powder, ground chipotle chile, fresh oregano, chicken, kosher salt, black pepper

Taken from www.myrecipes.com/recipe/ancho-citrus-marinated-chicken-thighs (may not work)