Smoky Orange Chicken Thighs

• servings: 4 servings
• total time: 1 hour 30 minutes

Ingredients

8 garlic cloves, finely grated

2 canned chipotle chiles in adobo sauce, finely chopped, plus 2 Tbsp. adobo sauce

⅓ cup tomato paste

2 Tbsp. apple cider vinegar

2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt

2 Tbsp. smoked paprika

2 Tbsp. sugar

2 Tbsp. vegetable oil

2 large oranges, halved, divided

6 large skinless, boneless chicken thighs (about 2½ lb.), patted dry

2 large red onions, cut through root ends into ½"-thick wedges

Warm tortillas, cilantro leaves with tender stems, and lime wedges (for serving)

Directions

Place a rack in middle of oven; preheat to 375°. Place 8 garlic cloves, finely grated, 2 canned chipotle chiles in adobo sauce, finely chopped, and 2 Tbsp. adobo sauce, ⅓ cup tomato paste, 2 Tbsp. apple cider vinegar, 2 Tbsp. Diamond Crystal or 1 Tbsp. plus ½ tsp. Morton kosher salt, 2 Tbsp. smoked paprika, 2 Tbsp. sugar, and 2 Tbsp. vegetable oil in a large bowl. Squeeze in juice from 1 large orange; whisk to combine. Cut remaining 1 large orange into quarters, add along with 6 large skinless, boneless chicken thighs (about 2½ lb.), patted dry, and 2 large red onions, cut through root ends into ½"-thick wedges, and toss to coat.

Place 2 very large sheets of parchment paper on a surface. (Use 2 overlapping smaller sheets to make 1 very large sheet if needed.) Divide chicken mixture between sheets; bring up sides of each into the center and scrunch together to make a parcel. Tightly tie closed with kitchen twine. Place on a rimmed baking sheet and bake, rotating baking sheet once, 1 hour (chicken should be cooked through and onions tender). Open parcels on baking sheet (to keep juices in); shred chicken. Serve with warm tortillas, cilantro leaves with tender stems, and lime wedges for building tacos.