Spicy Orange Marinated Chicken
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Category
Dinner
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Cusine
American
What do you need?
How to make?
Ingredients
2 cups freshly squeezed orange juice from 3 to 4 large navel oranges, or 6 small oranges, peeled and chopped
1 onion, chopped
1/2 of a 7-ounce-can of chipotle chili peppers in adobo
3 cloves garlic, chopped
1/3 cup chopped fresh cilantro
1 tablespoon fresh rosemary leaves, chopped
1 Tbsp fresh thyme leaves
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
Chopped fresh cilantro or parsley and orange slices for garnish
Directions
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.
With scissors, snip off the excess fat from the thighs.
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.
Add the chicken to the bowl of marinade . Refrigerate 2 hours or overnight.
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 with a paper towel.
Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice.
