Orange Marinated Chicken

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The trick to quickly prepared meals is just a little foresight and planning. In this case you marinate the chicken pieces overnight, but once you take them out of the marinade, they take less than 20 minutes to cook. My father found this recipe on a local sausage maker’s calendar, of all places. We futzed with it a bit, pounded the chicken thighs for more even cooking, used olive oil instead of vegetable spray, and served it with some of my mother’s awesome Spanish rice. Loved it.

Orange Marinated Chicken Recipe

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  • Yield: Serves 6.

Ingredients

  • 3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)
  • 6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
  • 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 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)
  • 1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
  • 1 Tbsp fresh marjoram leaves (or oregano, or 1 teaspoon dried of either)
  • 1 teaspoon salt
  • 2 Tbsp olive oil
  • Chopped fresh parsley and orange slices for garnish

Method

1 In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.

2 Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.

3 Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.

Serve over rice or Spanish rice.

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Recipe adapted from one by the National Chicken Council

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Showing 4 of 14 Comments

  • Jackie

    Delicious! This turned out hotter than I expected. But that was great for us! (Maybe I used more than half a can of chipotles.) You may want to add carefully and taste BEFORE you add the chicken. I purchased the Goya brand. Last time I bought these – different brand – they weren’t hot, but they were spicy.

  • Marie-Claire (uk)

    this dish was fantastic, the best thing i have eaten since being diagnosed with coeliac disease. Keep up the good work and keep the recepies coming x

  • Jilly

    I made this the other night and it is simple and wonderful!! Will be making this again. Thanks Elise for posting!

  • Anna H

    Hi Elise!

    I have been really enjoying your recipes! It’s fun to hear about your family and their part in it as well. In regards to the recipe, I cooked down a whole chicken and thighs to have the meat ready ahead. I was wondering if I could still use the recipe? Maybe marinate still and then just cook to heat up? Thanks so much for a great resource to have available. I started with the Chicken Tarragon sandwich recipe (first one I made) it’s yummy! I work at sbux and it is good!

    Hi Anna, the key to this recipe is the marinating of the chicken, so if you’ve already cooked the chicken, it won’t really work with this one. ~Elise

  • rick of temecula

    Excellent, excellent, excellent. So easy to do and tastes great. Thanks Elise.

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