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Add the peppers, lime juice, sea salt, oil, water, and garlic to a large deli container or immersion blender container.
Immersion blend for about a minute till bright orange and creamy. You can also use a regular blender for this but immersion blenders are so much easier to clean and my preferred method.
Put your chicken in a bowl or on a tray and use a fork to poke little holes to allow the marinade to penetrate.
Pour the marinade over and cover with saran wrap. Let the chicken marinate for at least one hour but up to 24.
If you’re grilling your chicken, heat your grill to high, oil it a bit and add your chicken and cover the grill. You want to just shake a bit of the excess marinade off but leave some on to add flavor. DON’T TOUCH IT until you’re ready to flip it. You want to form a nice crusty sear to lock to moisture in.
Cook for about 8 minutes on one side if you’re cooking thighs, flip it, cover the grill, cook for another 6-8 minutes till 165 internal, and remove from the grill.
Let your meat rest for at least 10 minutes before slicing. This keeps it from being dry.
Serve and enjoy!