Spicy Orange Chicken Thighs
Juicy chicken thighs marinated in a blend of fresh orange juice, chipotle peppers, garlic, and herbs, then seared to perfection for a bold, sweet, and smoky flavor in every bite.
6 Servings
Ingredients
- 2 c freshly squeezed orange juice from 3–4 large navel oranges or 6 small oranges, peeled and chopped
- 1 onion finely chopped (approx. 1½ c)
- 3½ oz chipotle chili peppers in adobo ½ of a 7 oz can
- 3 cloves garlic chopped
- ⅓ c fresh cilantro chopped
- 1 tbs fresh rosemary leaves chopped (or 1 tsp dried rosemary)
- 1 tbs fresh thyme leaves or 1 tsp dried thyme
- 1 tbs fresh marjoram or oregano leaves or 1 tsp dried of either
- 1 tsp salt
- 2 tbs extra virgin olive oil
- 3 lbs boneless skinless chicken thighs (or 4 lbs bone-in, if preferred)
- Chopped cilantro or parsley and orange slices for garnish
Instructions
Prepare the Marinade
- In a blender or food processor, combine the orange juice (or peeled oranges), onion, chipotle peppers in adobo, garlic, cilantro, rosemary, thyme, marjoram or oregano, and salt. Blend briefly to form a coarse purée, ensuring the ingredients are well combined but not completely smooth. Transfer the mixture to a large mixing bowl.
Prepare the Chicken
- Trim any excess fat from the chicken thighs using kitchen scissors. Place the thighs between two sheets of plastic wrap or parchment paper and gently pound with a meat mallet or rolling pin until the chicken is an even thickness, approximately ½ inch. This promotes even cooking and better absorption of the marinade.
Marinate the Chicken
- Add the chicken thighs to the prepared marinade, ensuring they are fully coated. Cover the bowl with plastic wrap (or seal in a large resealable plastic bag) and refrigerate for at least 2 hours, or preferably overnight, to allow the flavors to fully develop.
Cook the Chicken
- When ready to cook, heat the olive oil in a large cast iron skillet or heavy-bottomed pan over medium-high heat. Remove the chicken from the marinade, allowing any excess to drip off (a light coating should remain on the surface).
- Cook the chicken in batches for approximately 5 minutes per side, or until each piece is golden brown and cooked through, reaching an internal temperature of 165°F (74°C). Avoid overcrowding the pan to ensure even browning.
Garnish and Serve
- Transfer the cooked chicken to a serving platter. Garnish with freshly chopped cilantro or parsley and add orange slices for a decorative, aromatic touch. Serve immediately alongside Spanish rice, roasted vegetables, or a crisp green salad.
Notes
To make this Spicy Orange Chicken Thighs recipe gluten-free, ensure that all ingredients used — particularly the chipotle peppers in adobo and any packaged spices — are certified gluten-free. Substitute with gluten-free soy sauce or tamari if additional seasoning is desired. Serve with naturally gluten-free sides such as steamed rice, quinoa, or roasted potatoes to maintain a fully gluten-free meal.