In a mixing bowl, whisk together the orange juice, lime juice, olive oil, minced garlic, cumin, paprika, oregano, salt, black pepper, and chipotle powder until well combined.

Reserve 1/4 cup of the marinade for basting later.

Place the chicken thighs in a large resealable plastic bag or shallow dish.

Pour the marinade over the chicken, ensuring it's well coated.

Seal the bag or cover the dish and refrigerate for at least 2 hours, preferably overnight.

Preheat the grill to medium-high heat.

Remove the chicken from the marinade and discard the marinade.

Season the chicken with salt before placing it on the grill.

Grill the chicken for about 6-8 minutes per side, basting with the reserved marinade, until the internal temperature reaches 165°F (75°C).

Remove the chicken from the grill and let it rest for 5 minutes before serving.

Serve with your favorite sides and enjoy!