Juice 3 ½ medium limes into a large bowl until you have ¼ cup of lime juice. Cut ½ medium lime into wedges for serving. Finely grate 2 garlic cloves into the bowl.

Add 2 tablespoons of vegetable oil, 2 teaspoons of kosher salt, 1 teaspoon of ground cumin, and 1 teaspoon of chili powder, and stir to combine. Add 2 pounds of boneless, skinless chicken thighs and turn to coat. Let them sit for at least 10 minutes, but no longer than 15 minutes.

Meanwhile, if using an outdoor grill, heat it to medium-high heat (about 400ºF).

Finely chop ½ small red or white onion until you have ½ cup. Finely chop fresh coriander leaves and tender stems until you have ½ cup. Place both in a small bowl and stir to combine.

If cooking on the stovetop, heat a grill pan over medium-high heat for about 5 minutes. Drizzle the remaining 2 tablespoons of vegetable oil onto the pan. Add the chicken thighs and let them cook until golden-brown and charred in spots on the bottom, about 5 minutes. Flip and continue to cook until browned on the second side and the internal temperature registers at least 165ºF, for 4 to 5 minutes more.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.

If cooking on an outdoor grill, remove the chicken from the marinade and brush with the remaining 2 tablespoons of vegetable oil. Place the chicken on the grill, cover, and cook until charred in spots, cooked through, and golden brown all over, for about 15 minutes total.