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Orange Marinated Chicken
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Orange Marinated Chicken


  • 3 lbs boneless skinless chicken thighs (4 lbs if buying bone-in)
  • 6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
  • 1 onion, chopped
  • ½ of a 7 oz. can of chipotle chili peppers in adobo
  • 3 cloves garlic, chopped
  • 1/3 cup chopped fresh cilantro
  • 1 Tbsp fresh rosemary leaves, chopped (or 1 tsp dried)
  • 1 Tbsp fresh thyme leaves (or 1 tsp dried)
  • 1 Tbsp fresh marjoram leaves (or oregano, or 1 tsp dried of either)
  • 1 tsp salt
  • 2 Tbsp olive oil


  1. In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse pure.
  2. Put boneless chicken thighs between two sheets of wax paper and pound with a meat hammer until even thickness of about ½ inch.  Combine the chicken pieces and the orange marinade together either in a glass bowl.  try to avoid plastic whenever possible. Refrigerate overnight.
  3. Heat olive oil in a large cast iron pan on medium high heat.  Remove chicken pieces from the marinade, wiping off excess (but not all) marinade. Working in batches, cook the chicken pieces for 5 minutes on each side.

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