Orange Marinated Chicken Thighs
Source of Recipe
Internet
List of Ingredients
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 salt
In food processor, combine orange pieces, onion pieces, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt. Pulse to make a coarse puree.
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.
Yields 6 servings
Recipe
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