Orange Marinated Chicken Thighs
This extraordinary recipe for orange marinated chicken thighs is from the Santa Fe School of Cooking.
12 chicken thighs, boneless and skinless
6 oranges, peeled and seeded, coarsely chopped
1 onion, coarsely chopped
1/2 can chipotle peppers in adobo sauce (7 ounce size) - (if not available, use 1/4 teaspoon cayenne pepper)
3 cloves garlic
1/3 cup cilantro, chopped
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram leaves
1 teaspoon kosher or sea salt
- In food processor, combine orange pieces, onion pieces, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt. Pulse to make a coarse purée.
- Pour marinade into a large zipper-lock plastic bag, add chicken thighs and seal bag. Shake gently to coat chicken completely. Refrigerate overnight.
- Coat a large, cast iron skillet with cooking spray. Remove chicken from orange marinade, wiping off excess. Preheat skillet over high heat. Reduce the heat to medium-high, add chicken and cook until nicely browned on one side, about 5 minutes. Turn chicken over and finish cooking, about 5 minutes more. Chicken should be cooked through, but still juicy. Serve hot, room temperature or cool.
Makes 4 servings.
Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.