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Ingredients
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¾ cup freshly squeezed orange juice
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½ cup freshly squeezed lime juice
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½ cup extra-virgin olive oil
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¼ cup chopped fresh cilantro
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6 cloves garlic, pressed
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2 medium oranges, zested
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1 medium lime, zested
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2 teaspoons dried oregano
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1 ½ teaspoons salt
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1 teaspoon ground black pepper
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1 teaspoon ground cumin
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2 bay leaves
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4 (6 ounce) bone-in chicken thighs
Directions
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Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
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Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts (per serving)
698 | Calories |
47g | Fat |
44g | Carbs |
27g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe 4 | |
Calories 698 | |
% Daily Value * | |
Total Fat 47g | 61% |
Saturated Fat 9g | 45% |
Cholesterol 106mg | 35% |
Sodium 1208mg | 53% |
Total Carbohydrate 44g | 16% |
Dietary Fiber 12g | 43% |
Total Sugars 5g | |
Protein 27g | 54% |
Vitamin C 171mg | 190% |
Calcium 217mg | 17% |
Iron 4mg | 19% |
Potassium 614mg | 13% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.