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Spicy Orange Marinated Chicken
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
160 minutes
Tender chicken thighs marinated in zesty orange juice, garlic, and chipotle, then pan-fried to perfection.
Ingredients:
  • 2 cups freshly squeezed orange juice from 3 to 4 large navel oranges, or 6 small oranges, peeled and chopped
  • 1 onion, chopped (about 1 1/2 cups)
  • 1/2 of a 7-ounce-can of chipotle chili peppers in adobo (3 1/2 ounces total)
  • 3 cloves garlic, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried)
  • 1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tbsp fresh marjoram or oregano leaves, or 1 teaspoon dried of either
  • 2 tablespoons extra virgin olive oil
  • 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
  • Chopped fresh cilantro or parsley and orange slices for garnish
Instructions:
  • Prepare the marinade by blending together orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt until a coarse purée forms. Transfer the mixture to a large bowl.
  • Trim the excess fat from the chicken thighs using scissors.
  • Flatten chicken thighs to even thickness: Place the chicken thighs between two sheets of plastic wrap or wax paper and flatten with a meat mallet or rolling pin until they are about 1/2-inch thick.
  • Coat the chicken in the flavorful marinade in a bowl or a zipper freezer bag and let it rest in the refrigerator for at least 2 hours, or ideally, overnight.
  • To cook the chicken, heat olive oil in a large cast iron pan or heavy skillet over medium-high heat. Take the chicken pieces out of the marinade and pat dry with a paper towel. Cook the chicken pieces in batches for 5 minutes on each side until they are golden brown and fully cooked.
  • For serving, generously sprinkle the chicken with freshly chopped cilantro or parsley and garnish with vibrant orange wedges. Accompany with a flavorful side of Spanish rice. Recipe sourced from the National Chicken Council.

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