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<blockquote data-quote="moreluck" data-source="post: 679182" data-attributes="member: 1246">Orange Marinated Chicken Recipe &nbsp;Ingredients<ul>
<li data-xf-list-type="ul">3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in)</li>
<li data-xf-list-type="ul">6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)</li>
<li data-xf-list-type="ul">1 onion, chopped</li>
<li data-xf-list-type="ul">1/2 of a 7-ounce-can of chipotle chili peppers in adobo</li>
<li data-xf-list-type="ul">3 cloves garlic, chopped</li>
<li data-xf-list-type="ul">1/3 cup chopped fresh cilantro</li>
<li data-xf-list-type="ul">1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)</li>
<li data-xf-list-type="ul">1 Tbsp fresh thyme leaves (or 1 teaspoon dried)</li>
<li data-xf-list-type="ul">1 Tbsp fresh marjoram leaves (or oregano, or 1 teaspoon dried of either)</li>
<li data-xf-list-type="ul">1 teaspoon salt</li>
<li data-xf-list-type="ul">2 Tbsp olive oil</li>
<li data-xf-list-type="ul">Chopped fresh parsley and orange slices for garnish</li>
</ul>Method&nbsp;1 In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.2 Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.3 Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.Serve over rice..Serves 6.</blockquote>

[QUOTE="moreluck, post: 679182, member: 1246"] [B]Orange Marinated Chicken Recipe [/B] [B]Ingredients[/B] [LIST] [*]3 pounds boneless skinless chicken thighs (4 pounds if buying bone-in) [*]6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice) [*]1 onion, chopped [*]1/2 of a 7-ounce-can of chipotle chili peppers in adobo [*]3 cloves garlic, chopped [*]1/3 cup chopped fresh cilantro [*]1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried) [*]1 Tbsp fresh thyme leaves (or 1 teaspoon dried) [*]1 Tbsp fresh marjoram leaves (or oregano, or 1 teaspoon dried of either) [*]1 teaspoon salt [*]2 Tbsp olive oil [*]Chopped fresh parsley and orange slices for garnish [/LIST][B]Method[/B] [B]1[/B] In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. [B]2[/B] Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight. [B]3[/B] Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side. Serve over rice.. Serves 6. [/QUOTE]

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