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Orange Marinated Chicken Thighs

Orange Marinated Chicken Thighs
  • Duration
  • Cook Time
  • Prep Time
  • 6 ServingsServings


  • 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 TBLS fresh rosemary leaves
  • 1 TBLS fresh thyme leaves
  • 1 TBLS fresh marjoram leaves
  • 1 tsp salt



1 In food processor, combine orange pieces, onion pieces, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt.

2  Pulse to make a coarse puree.

3 Pour marinade into a large zipper-lock plastic bag, add chicken thighs and seal bag.

4  Shake gently to coat chicken completely. Refrigerate overnight.

5 Coat a large, cast iron skillet with cooking spray. Remove chicken from orange marinade, wiping off excess. Preheat skillet over high heat.

6 Reduce the heat to medium-high, add chicken and cook until nicely browned on one side, about 5 minutes.

7 Turn chicken over and finish cooking, about 5 minutes more.

8 Chicken should be cooked through, but still juicy. Serve hot, room temperature or cool.

Source: National Chicken Council