Roasted Spicy Orange Chicken Thighs



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!"

Garlic Pumpkin seeds bread 1 Pumpkin seeds bread 2

I baked this gluten free whole grain bread from Bob's Red Mill pack. I just added some pumpkin seeds on top.

Spices Orange Chicken 1

Preparation time: 20 minutes + 2 hours marinating
Total cooking time: 45 minutes
Serves: 4

Ingredients:

  • 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

Directions:

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.


Orange Chicken 3

13 comments:

La Table De Nana said...
April 5, 2014 at 4:21 PM  

Always so pretty and delicious looking..The bread too!
Hope your snow is melting like mine is..actually it's snowing but almost disappearing before it hits the ground..Thank goodness.

Rosa's Yummy Yums said...
April 5, 2014 at 6:30 PM  

A fantastic combination! Succulent.

Cheers,

Rosa

HEAVEN CAN WAIT said...
April 5, 2014 at 6:30 PM  

What an amazing recipe, Yelena! So exotic! And as always your photograph are so artistic. Pure joy to look at them.

Warm greetings! - Dominique

Te de Ternura said...
April 5, 2014 at 11:56 PM  

El PIMENTÓN AHUMADO y la NARANJA, le deben dar a este POLLO un sabor muy especial y rico!!!
Buen domingo YELENA :))))

Medeja said...
April 6, 2014 at 2:43 AM  

This chicken looks delicious and juicy! Chicken with citrus flavor always tastes great.. :)

Angie Schneider said...
April 6, 2014 at 8:16 AM  

Those chicken thighs look really succulent and delicious. Love that loaf of bread...so hearty and beautiful.

Jamie@Milk n Cookies said...
April 6, 2014 at 7:34 PM  

This is a fantastic twist on classic roast chicken! I can imagine this being wonderful to serve to company -- the aroma must be so enticing, and the presentation is beautiful!

Yelena Strokin said...
April 6, 2014 at 7:49 PM  

Thank you guys for your comments! I really appreciate all your efforts!! Very happy to hear from you all!

Christina Z said...
April 15, 2014 at 8:54 PM  

This was excellent, I had made it with boneless skinless chicken thighs and it came out great! So flavorful! Thanks for the recipe!

anasbui said...
April 15, 2014 at 9:19 PM  

Hi there! It sounds like a super great recipe that I'd try soon, so thank you so much! I do have a question: when you say "pour over marinade" do you mean include the marinade liquid on the baking dish with the chicken? wouldn't the chicken come out soggy if it's in liquid?

Yelena Strokin said...
April 15, 2014 at 10:37 PM  

anasbui, yes, you need to include the marinade with chicken, the chicken will be moist inside and crispy outside. Don't worry, it will not be soggy!

Janel Davis said...
April 16, 2014 at 9:00 PM  

This was wonderful! I marinated overnight and used cara cara oranges so the sweetness really set off the spice!

Sandra Armstrong said...
April 22, 2014 at 10:35 PM  

I made this recipe for Easter dinner... but I used turkey thighs and breast parts... Delicious!! Lovely aroma, with smoky heat of the chipotle's offset by the citrus orange flavor. Was a hit! Thanks Yelena!

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