2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme
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