Smoky Orange Chicken Thighs

Orange juice, smoked paprika and jalapeño join forces in this spicy, zesty marinade.

Get access to everything we publish when you sign up for Outside+.

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

Prep Time
15 min
35 min


  • 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


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
  • Fiber Content 0 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