This is a real show-off chicken dish with a citrus flavor. Serve it on a hot rice with avocado salad. A company meal, "but it couldn't be easier!"
I baked this gluten free whole grain bread from Bob's Red Mill pack. I just added some pumpkin seeds on top.
Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 45 minutes
- 8-10 chicken thighs, skin on
- 3 cloves garlic, crushed
- 1 cup orange juice
- orange rind from one orange
- 2 Tbsp. olive oil
- 1 tsp grated fresh ginger
- 1 Tbsp. smoky paprika chipotle seasoning
- salt and freshly ground pepper
Trim the chicken thighs of excess fat. Place the chicken in a large bowl. Remove the orange rind with a vegetable peeler and slice the rind into thin strips. In a small bowl combine the orange juice, orange rind, garlic, olive oil, ginger, chipotle seasoning and salt and pepper. Add the marinate to the chicken thighs and stir to completely coat. Cover and marinate for 2 hours.
Note: The chicken may be left to marinate overnight in the refrigerator.
Preheat the oven to 375F.
Place the chicken in a baking dish and pour over the marinate. Cook for about 40-45 minutes, until tender, turning occasionally. Serve with you favorite vegetables or rice.