In a food processor, combine the garlic cloves and olive oil. Pulse until the garlic cloves are pureed and combined with the olive oil. Add in the orange juice and zest, lime juice and zest, kosher salt and oregano. Puree once more until thoroughly combined. It will taste almost too salty but this will help season the chicken so not to worry.
Add the chicken to a resealable plastic bag or large bowl and pour the marinade over it. Give it a mix, being sure all pieces are completely coated in the marinade. Transfer to the fridge to marinate overnight or at least 4 hours.
When you’re ready to prepare the chicken, remove it from the fridge and allow it to come to room temperature, about 1 hour.
Prep your grill for about 10 minutes by preheating it over medium heat. Brush the grates with a bit of neutral oil. Add the chicken, skin-side down and cover with the lid; cook for about 10 minutes. This will vary depending on your grill. They always have hot spots, so just be sure to check your chicken periodically and move it to a hotter or cooler place, if needed. Flip and cook with the lid covered on the opposite side for an additional 15 minutes, checking on it every so often. When it’s done, the chicken should be golden brown on both sides and a meat thermometer should read at least 165F (I usually take a bit over to 175F) when inserted into the thickest part of the breasts.
Clean the potatoes and slice them into ½ thick rounds.
Toss the potato slices with the avocado oil and a few pinches of kosher salt.
Place them on your preheated grill over medium heat. Cook on each side for about 5-6 minutes, until golden brown. You may need to play with the placement of the potatoes depending on the hot spots of your grill.
Sprinkle with the spice mix.
Notes For Styling
To create color contrast on the plate, layer your potatoes at various angles on the opposite side of the plate from the chicken.
Top with Microgreens to bring out the vibrant orange and yellow hues in the grilled potatoes and Flaky Sea Salt for the finishing.