Preparation

• 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