Spicy Orange Marinated Chicken

Chicken thighs, pounded thin, marinated in mixture of orange juice, onion, garlic, herbs, and chipotle, then quickly pan fried. Delicious!

  • Prep time: 20 minutes
  • Cook time: 20 minutes
  • Marinating time: 2 hours
  • Yield: Serves 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

Method

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

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