Spicy Orange Marinated Chicken

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

1. Place the orange juice or chopped oranges in a blender or food processor with the onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt.
2. Run the machine in short bursts until the mixture becomes a chunky purée, then pour it into a large bowl.
3. Using scissors, cut away any excess fat from the chicken thighs.
4. Set the chicken thighs between 2 sheets of plastic wrap or wax paper, then flatten them with a meat mallet or rolling pin so the pieces are evenly thick, about 1/2-inch.
5. Put the chicken into the marinade, or move the chicken and marinade together into a zipper freezer bag. Chill for 2 hours or overnight.
6. Warm the olive oil over medium high heat in a large cast iron pan or heavy skillet.
7. Lift the chicken out of the marinade and pat away the extra marinade with a paper towel, without wiping it completely clean.
8. Cook the chicken in batches for 5 minutes per side, until nicely browned and cooked through.
9. Finish by scattering chopped cilantro or parsley over the chicken, adding orange wedges as garnish, and serving it with Spanish rice.