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A delicious recipe from the Santa Fe School of Cooking.

Orange Marinated Chicken Thighs

12 chicken thighs, boneless and skinless
6 oranges, peeled and seeded, coarsely chopped
1 onion, coarsely chopped
1/2 can chipotle peppers in adobo sauce (7 ounce size) - (if not available, use 1/4 teaspoon cayenne pepper)
3 cloves garlic
1/3 cup cilantro, chopped
1 tablespoon fresh rosemary leaves
1 tablespoon fresh thyme leaves
1 tablespoon fresh marjoram leaves
1 teaspoon salt

1. In food processor, combine orange pieces, onion pieces, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt. Pulse to make a coarse puree.
2. Pour marinade into a large zipper-lock plastic bag, add chicken thighs and seal bag. Shake gently to coat chicken completely. Refrigerate overnight.
3. Coat a large, cast iron skillet with cooking spray. Remove chicken from orange marinade, wiping off excess. Preheat skillet over high heat. Reduce the heat to medium-high, add chicken and cook until nicely browned on one side, about 5 minutes. Turn chicken over and finish cooking, about 5 minutes more. Chicken should be cooked through, but still juicy. Serve hot, room temperature or cool.

Makes 4 servings.

Nutritional Information, Per Serving: 236 calories; 11 g fat; 3 g saturated fat; 99 g carbohydrate; 27 g protein

Recipe and photograph provided courtesy of the National Chicken Council. Used with permission.