Smoky Orange Chicken Thighs

Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.
Author:
Publish date:
Smoky Orange Chicken Thighs recipe

Smoky Orange Chicken Thighs

A quick side of snow peas sautéed with slivered garlic and red pepper flakes turns this make-ahead chicken dish into a complete meal.

  • Duration
  • Prep Time
  • 6Servings

Ingredients

  • 1/2 cup fresh orange juice
  • 1 tsp lime zest + 1/2 cup fresh lime juice
  • 1 tsp each smoked paprika, ground cumin and dried coriander
  • 1/4 tsp each sea salt and ground black pepper
  • 1 jalapeño chile pepper, seeded and chopped
  • 12 2-oz boneless, skinless chicken thighs

Preparation

1. In a large bowl, whisk together all ingredients except chicken. Transfer marinade to a large zip-top freezer bag and add chicken. Seal bag, removing as much air as possible. Massage chicken mixture to evenly distribute marinade; place bag flat on a freezer shelf. Freeze for up to 2 months.

2. To cook: Remove bag of frozen chicken from freezer and place on a large dish; thaw in fridge, 24 hours.

3. Preheat oven to 375°F. Remove chicken from marinade and arrange on a parchment-lined baking sheet; discard remaining marinade. Bake chicken until juices run clear and an instant-read thermometer inserted into thickest part of chicken reads 165°F, 18 to 20 minutes.    

Nutrition Information

  • Serving Size: 2 thighs
  • Calories: 145
  • Carbohydrate Content: 1 g
  • Cholesterol Content: 104 mg
  • Fat Content: 6 g
  • Protein Content: 19.5 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 104 mg
  • Sugar Content: 0.5 g
  • Monounsaturated Fat Content: 3 g
  • Polyunsaturated Fat Content: 1 g