Submitted by: Willie from Chicago, Illinois
Yield: 4 - 6
Thinly slice the red onion and roughly chop the garlic cloves. Place onion and garlic in a resealable storage bag.
Cut the navel orange into wedges. Squeeze and drop into storage bag.
Clean chicken thighs by removing extra fat and place into storage bag.
Add avocado oil, kosher salt, and Marrakesh Market Blend salt to bag. Seal and combine so chicken is evenly coated.
Place in refrigerator and let marinate for at least 4 hours or overnight.
Chicken should be taken out of fridge 45 minutes before cooking. Preheat charcoal grill for indirect heat grilling. (Medium heat 325-350 degrees.)
Remove chicken from storage bag and discard marinade. Clean and oil grill before placing chicken over coals for 3-4 minutes per side with lid closed.
Move to cool side of the grill for 5-7 minutes until juices run clear and internal temperature is 165 degrees Fahrenheit. Remove and cover and rest chicken for 5 minutes.
Before placing chicken on grill, make sure there are no flames to prevent flare ups. Coals should be mostly embers.