Orange-Marinated Chicken Thighs

National Chicken Council
  • Yield: 6 servings


12-- chicken thighs, boneless and skinless
6-- oranges, peeled and seeded, coarsely chopped
1-- onion, coarsely chopped
1/2-- (7-ounce) can chipotle peppers in adobo sauce - (if not available, use 1/4 teaspoon cayenne pepper)
3cloves garlic
1/3cup cilantro, chopped
1tablespoon fresh rosemary leaves
1tablespoon fresh thyme leaves
1tablespoon fresh marjoram leaves
1teaspoon salt


  1. In food processor, combine orange pieces, onion pieces, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt. Pulse to make a coarse puree.
  2. Pour marinade into a large zipper-lock plastic bag, add chicken thighs and seal bag. Shake gently to coat chicken completely. Refrigerate overnight.
  3. 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.