In a large bowl, combine minced garlic, 2 tablespoons of olive oil, kosher salt, garlic powder, onion powder, dried oregano, black pepper, and lime juice. To ensure uniform coating, add the chicken thighs and stir thoroughly. Allow the chicken to marinade at room temperature for a minimum of fifteen minutes. If you have more time, refrigerate for up to 2 hours to deepen the flavors.

Tip: If marinating in the fridge, allow the chicken to come to room temperature before cooking to ensure even cooking.

If using a pan, heat the remaining 1 tablespoon of olive oil over medium-high heat. For baking, preheat your oven to 400°F (200°C) and line a sheet pan with parchment paper.

Add the marinated chicken thighs to the hot pan, cooking for 6-7 minutes per side until nicely browned and the internal temperature reaches 165°F (74°C).

Or, Bake in the Oven:

Spread the chicken on the prepared sheet pan and bake for 20-25 minutes, flipping halfway through, until fully cooked and slightly charred on the edges.

Tip: For extra crispy edges, broil the chicken for an additional 2-3 minutes!

To preserve the juices, let the chicken rest for five minutes before serving. Garnish with chopped parsley if desired.