Solid marinades are perfect for weeknight meals. You put them together in the morning and let the day take the time to build the flavors in the meat! This marinade combines the deliciousness of fresh oranges and the spicy punch of chipotle peppers. Orange Chipotle Chicken was a total win in my house!
Parchment paper is your friend when it comes to putting this chicken in the oven! It makes it so much faster and easier to clean up afterward. While many people like to have their parchment paper be the exact size of the pan, I like to carry it over the edges some. This makes sure that whatever you are cooking doesn’t leak on to the pan. Just don’t go too far because it is paper and will catch on fire in the oven if it’s just hanging out over the side too far.
Using a zippered bag for marinating helps to make sure that all the pieces get an even coating of the flavors. It also makes tossing it throughout the day easy – you just flip the bag over. I like to make sure it’s totally sealed and flatten it out into a single layer – makes the flip easy. It’s also easy to clean-up – just toss it in the bin after pouring the rest of the marinade into the pan. Basting is also super important to get a very delicious juicy chicken in the end.
I served it up with some cheesy refried beans, lime-cilantro rice, and warmed tortilla. You could serve it over a big salad or maybe with a bunch of roasted veggies. The beans I make are just canned refried beans with some milk, cheese, cumin and chili powder added. The rice is long-grain, with chicken stock, lime juice, and chopped cilantro. We like to rip off pieces of tortillas and fill them with rice, beans, and some shreds of chicken for little tacos!
Now Let’s Get Cookin’!
Orange Chipotle Chicken
- 8 Chicken Thighs bone-in, skinless
- 2 Navel Oranges juiced and zested
- ½ cup Avocado Oil
- 1 7 oz can Chipotle Peppers in Adobo Sauce chopped
- 4 Garlic Cloves minced
- ¼ cup Honey
- 1 tsp Salt
- 1 tsp Pepper
- 1 tsp Cumin
- 1 tbsp Dark Brown Sugar
- 3 Scallions chopped, for garnish
- Prepare all of the ingredients.
- Add all ingredients except scallions to a Ziploc bag. Place in refrigerator to marinate for at least 30 minutes – up to 12 hours.
- Preheat oven to 425.
- In large saute pan over medium high heat, add pieces of chicken. Pour marinade into a small saucepan and let simmer on medium-low while chicken is cooking. Cook chicken on each side for 3-4 minutes.
- Transfer chicken to a parchment paper covered baking sheet and place in oven. Baste with simmered marinade 3 or 4 times during 30 minutes of cooking.
- To serve, drizzle with cooked down marinade and sprinkle with scallions.
Estelle Forrest self-published this cookbook after a lot of playing around in the kitchen. You can purchase your own copy here:
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