• Add the oil, lime juice, garlic, cumin, paprika, chili powder, sugar, and salt to a medium bowl. Whisk until smooth.
• Set aside 2 tablespoons of the marinade.
• Pour the remaining of the marinade along with 2 tablespoons of water into a 1-gallon zip-top bag or baking dish.
• Add the chicken and toss to coat, then press as much air out of the bag (if using) as possible, or cover with plastic wrap (if using a baking dish). Refrigerate for at least 30 minutes, or up to 4 hours minutes, flipping occasionally.

Grilling Instructions

• Heat a gas or charcoal grill to medium-high. Allow to preheat for 15 minutes. Remove the chicken from the marinade, shake off any excess, and discard any remaining marinade from the bag or dish.
• Grill, with the cover down, until chicken thighs register 170F or chicken breasts register 165F, about 4-5 minutes per side.
• Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, or dice into pieces (if using for taco), serve, drizzled with remaining marinade, and serve.

Baking Instructions

• Preheat your oven to 425°F. Set aside 2 tablespoons of the marinade, then add the chicken and the remaining marinade into a small baking dish. If you have a large baking dish or rimmed sheet pan, omit the marinade as it will spread and possibly burn.
• Bake for 20 to 25 minutes, until or until chicken thighs register 170F or chicken breasts register 165F.
• Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, or dice into pieces (if using for taco), serve, drizzled with remaining marinade, and serve.

Air Fry Instructions

• Preheat your air fryer to 400°F. If using chicken breasts, slice in half the long way. Set aside 2 tablespoons of the marinade.
• Shake off any excess marinade, then add the chicken to the tray. Air fry for 10-15 minutes, or until the internal temperature reaches 165F.
• Remove to a cutting board and allow to rest for 5 minutes. Slice against the grain into ½ inch slices, or dice into pieces (if using for taco), serve, drizzled with remaining marinade, and serve.