1 Tbsp fresh marjoram leaves (or oregano, or 1 tsp dried of either)
1 tsp salt
2 Tbsp olive oil
In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse pure.
Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until even thickness of about ½ inch. Combine the chicken pieces and the orange marinade together either in a glass bowl. try to avoid plastic whenever possible. Refrigerate overnight.
Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.