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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.
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
I made this the other night and it is simple and wonderful!! Will be making this again. Thanks Elise for posting!
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
Excellent, excellent, excellent. So easy to do and tastes great. Thanks Elise.
Elise, do you think this will work if I only marinate for an hour or two? I’m sure the flavor won’t be as intense…I wonder if you could make up for that somehow by maybe using a little of the marinade as a sauce or something. This is one of those times when I wish I had one of those cool vacuum seal marinater thingys!
You could try marinating for an hour or two, then after removing the marinade, cooking it (boiling for at least 10 minutes), you might have to add some water to it, so you have a nice sauce. Make sure it simmers for at least 10 minutes though, to kill any bugs. ~Elise
That picture is mouth-watering. You have made me a believer. I am so sure this is delish.
Could the thighs be barbequed?
They could easily be grilled. ~Elise
Is there ANY other pepper that can be used besides the Chipotle? I live in rural France and have not seen them here.
Yes, try a little cayenne pepper. Not much though, maybe half a teaspoon, ground. ~Elise
P.S.:I use bone-in chicken thighs when I marinade in acidic medium (yogurt, tomatoes) and can marinade it for almost 5 days in the fridge without going bad or the meat breaking down. The thigh and leg pieces are more resilent and will not breakdown. The chicken is more flavorful and like Elise said it cooks very quickly.I use air chilled organic chicken from Whole Foods- completely frozen will not hold good for this process. The trick I belive is not to wash/rinse the chicken before marinading and marinade it in an airtight food grade plastic or glass container (should never use metals). You can also bake with this chicken and it comes out delicious with out any hassle.
If you use only one chipotle and some of the sauce it won’t be so spicey. Chipotle have more of a smokey flavor than spicey.
Great Chicken recipe. About the orange juice,
alot of favor is in the peel of an orange. Chicken with orange peel can be frozen without breaking down the chicken.
My mother had many hispanic coworkers and they taught her a very similar recipe for marinating meat for the grill (think El Pollo Loco style). It is delicious and we always have it at summer bbqs now. Their version uses Sunny D instead of fresh squeezed OJ, and you’d think that would make the chicken too sweet, but it works like a charm! You get nice, moist, lovely chicken.
Elise, can you freeze it in the marinade? OK stop giggling, I just don’t know about these things hehe! But wouldn’t that be handy?
Great question. Trader Joe’s freeze’s their New Zealand lamb chops in a rosemary marinade, you just defrost and cook. So, I it might work. The only thing I can see being an issue is that orange juice is acidic, and acid can break down the meat if marinated too long. I would try it and see if it works for you. ~Elise
This sounds delicious and I have some chicken in the refrigerator, just waiting to be used. Breast, though, not thighs. I am not sure about the chipotle chili peppers, though. My family is not big on spicy peppers. Any suggestions on an alternative to the peppers? Or maybe it would be just fine without them?
Hi Karen, this recipe is highly flavorful because it calls for chipotle and for chicken thighs. You can make it without the chipotle and with breasts instead, but the results won’t be the same. ~Elise