Spicy Orange Marinated Chicken
Spicy Orange Marinated Chicken

Chicken thighs, thinly battered, marinated in a mixture of orange juice, onion, garlic, herbs and chipotle, then quickly pan fried. Precious!

The trick to quick meals is just a little forethought and planning.

My father copied this recipe from a local sausage maker’s calendar of all things. We played around with it a bit, mashing the chicken thighs for more even cooking, using olive oil instead of vegetable spray, and serving it with some of my mom’s amazing Spanish rice.

Loved it!

Spicy orange marinated chicken

preparation time
20 minutes

cooking time
20 minutes

2 hours

total time
2 hrs 40 mins

6 servings


  • 2 cups Freshly squeezed orange juice 3 to 4 large navel oranges or 6 small oranges, peeled and chopped

  • 1 Onionchopped (about 1 1/2 cups)

  • 1/2 of a (7-ounce) can Chipotle chili peppers in adobo (3 1/2 ounces total)

  • 3 cloves garlicchopped

  • 1/3 Cup chopped fresh coriander

  • 1 tablespoon fresh rosemary Leaves, chopped or dried 1 teaspoon

  • 1 tablespoon fresh thyme Leaves or 1 teaspoon dried

  • 1 tablespoon fresh marjoram or oregano leaves or 1 teaspoon dried of both

  • 1 teaspoon Salt

  • 2 tablespoon Extra virgin olive oil

  • 3 lb boneless, skinless chicken thighs (4 pounds when bought with bones)

  • Chopped fresh coriander or parsley and orange slices for garnish


  1. Make the marinade:

    In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt.

    Pulse a few times to get a coarse puree. Pour into a large bowl.

  2. Trim the fat from the chicken thighs:

    Using scissors, trim off the excess fat from the thighs.

  3. Beat the chicken thighs to an even thickness:

    Place the chicken thighs between two sheets of plastic wrap or wax paper and pound them with a meat mallet or rolling pin until they’re an even thickness, about 1/2 inch.

  4. Marinate Chicken:

    Place the chicken in the bowl with the marinade (or place both in a ziplock bag). Refrigerate for 2 hours or overnight.

  5. Cook chicken:

    Heat the olive oil in a large cast-iron skillet or heavy-duty skillet over medium-high heat.

    Remove the chicken pieces from the marinade and blot the excess (but not all) with a paper towel.

    Sear the chicken pieces in batches for 5 minutes on each side or until browned and cooked through.

  6. Serve:

    Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice.

Recipe adapted from a National Chicken Council recipe

nutritional information (per serving)
443 calories
22g Fat
7g carbohydrates
56g protein
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Hello everybody, Even if you're limited on time and money, I believe you can prepare wonderful food with everyday products. All you have to do is cook cleverly and creatively!