Name: Spicy Orange Marinated Chicken
Prep time: 20 min
Cook time: 20 min
Yield: 6
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 -; 1 teaspoon salt -; 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 -

Recipe information

Cooking:

20 min.

Servings per container:

Source:

More details

Ingredients for - Spicy Orange Marinated Chicken

1. 2 cups freshly squeezed orange juice from 3 to 4 large navel oranges, or 6 small oranges, peeled and chopped -

2. 1 onion, chopped (about 1 1/2 cups) -

3. 1/2 of a 7-ounce-can of chipotle chili peppers in adobo (3 1/2 ounces total) -

4. 3 cloves garlic, chopped -

5. 1/3 cup chopped fresh cilantro -

6. 1 tablespoon fresh rosemary leaves, chopped (or 1 teaspoon dried) -

7. 1 Tbsp fresh thyme leaves (or 1 teaspoon dried) -

8. 1 Tbsp fresh marjoram or oregano leaves, or 1 teaspoon dried of either -

9. 1 teaspoon salt -

10. 2 tablespoons extra virgin olive oil -

11. 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in) -

12. Chopped fresh cilantro or parsley and orange slices for garnish -

How to cook deliciously - Spicy Orange Marinated Chicken

1. Stage

Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Transfer to a large bowl.

2. Stage

Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs.

3. Stage

Pound the chicken thighs to even thickness: Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch.

4. Stage

Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.

5. Stage

Cook the chicken: Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.

6. Stage

To serve: Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish Rice .