LR Experimental

Spicy Orange Marinated Chicken

Name: Spicy Orange Marinated Chicken
Prep time: 20 min
Cook time: 2 h 20 min
Total time: 2 h 40 min
Yield: 6 servings
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

6 servings

portions

20 minutes

temps actif

2 hours 40 minutes

temps total

Commencer à Cuisiner

Ingrédients

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

Instructions

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.

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

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.

Marinate the chicken: Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.

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.

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

Nutrition

Taille de Portion

Serves 6

Calories

443 kcal

Lipides Totaux

22 g

Lipides Saturés

6 g

Lipides Insaturés

0 g

Acides Gras Trans

Cholestérol

277 mg

Sodium

809 mg

Glucides Totaux

7 g

Fibres Diététiques

1 g

Sucres Totaux

4 g

Protéines

56 g