2 whole chipotle peppers, canned in adobo
3/4 cup fresh juice from 2 to 3 oranges, preferably sour oranges
2 tablespoons fresh juice from 2 to 3 limes
2 tablespoons extra-virgin olive oil
2 tablespoons soy sauce
2 tablespoons Asian fish sauce
6 medium cloves garlic
1 small bunch cilantro, leaves and tender stems only, divided
1 tablespoon whole cumin seed, toasted and ground
1 teaspoon whole coriander seed, toasted and ground
2 tablespoons dark brown sugar