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.
Roasted Spicy Orange Chicken Thighs
- 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 marinade to the chicken thighs and stir to completely coat. Cover and marinate for 2 hours.
Preheat the oven to 375F.
Place the chicken in a baking dish and pour over the marinade. Cook for about 40-45 minutes, until tender, turning occasionally. Serve with your favorite vegetables or rice.
The chicken may be left to marinate overnight in the refrigerator.
La Table De NanaApril 5, 2014 at 8:21 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 YumsApril 5, 2014 at 10:30 pm
A fantastic combination! Succulent.
HEAVEN CAN WAITApril 5, 2014 at 10:30 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 TernuraApril 6, 2014 at 3:56 am
El PIMENTÓN AHUMADO y la NARANJA, le deben dar a este POLLO un sabor muy especial y rico!!!
Buen domingo YELENA :))))
MedejaApril 6, 2014 at 6:43 am
This chicken looks delicious and juicy! Chicken with citrus flavor always tastes great.. 🙂
Angie SchneiderApril 6, 2014 at 12:16 pm
Those chicken thighs look really succulent and delicious. Love that loaf of bread…so hearty and beautiful.
Jamie@Milk n CookiesApril 6, 2014 at 11:34 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!
melangeryApril 6, 2014 at 11:49 pm
Thank you guys for your comments! I really appreciate all your efforts!! Very happy to hear from you all!
Christina ZApril 16, 2014 at 12:54 am
This was excellent, I had made it with boneless skinless chicken thighs and it came out great! So flavorful! Thanks for the recipe!
anasbuiApril 16, 2014 at 1:19 am
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?
melangeryApril 16, 2014 at 2:37 am
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 DavisApril 17, 2014 at 1:00 am
This was wonderful! I marinated overnight and used cara cara oranges so the sweetness really set off the spice!
Sandra ArmstrongApril 23, 2014 at 2:35 am
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!