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Smoky Orange Chicken Thighs
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Rating : 5
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Brief Description
A traditional Mexican barbecue dish with smoky chicken thighs cooked with oranges and onions, steamed to keep everything moist while the juices mingle.
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Main Ingredient
chicken thighs
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Category: Poultry
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Cuisine: Mexican
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Prep Time: 30 min(s)
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Cook Time: 60 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Posted By: gardner.marilyn
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Posted On: Jun 13, 2025
Number of Servings:
Ingredients:
- 8 cloves - garlic, finely grated
- 2 - canned chipotle chiles in adobo sauce, finely chopped, plus 2 Tbsp of the adobo sauce
- 1/3 cups - tomato paste
- 2 tablespoons - apple cider vinegar
- 2 tablespoons - Diamond Crystal OR 3.5 tsp. kosher salt
- 2 tablespoons - smoked paprika
- 2 tablespoons - sugar
- 2 tablespoons - vegetable oil
- 2 - large oranges; halved, divided
- 6 - large skinless, boneless chicken thighs (about 2.5 lbs.), patted dry
- 2 - large red onions, cut through root ends into 1/2" thick wedges
- - warm tortillas, cilantro leaves with tender stems, and lime wedges (for serving, optional)
Directions:
Place a rack in the middle of the oven; preheat oven to 375° F.
Place grated garlic, chopped chipotle chiles, adobo sauce, tomato paste, apple cider vinegar, Diamond Crystal or kosher salt, smoked paprika, sugar, and vegetable oil in a large bowl. Squeeze in the juice from 1 large orange; whisk to combine.
Cut remaining large orange into quarters, and add it along with chicken thighs and red onion wedges, and toss to coat.
Place 2 very large sheets of parchment paper on a flat surface. (Use 2 overlapping smaller sheets to make 1 very large sheet if needed.) Divide the chicken mixture evenly between sheets; bring up sides of each sheet into the center and scrunch together to make a parcel. Tightly tie closed with kitchen twine. Place on a rimmed baking sheet and bake, rotating baking sheet once during the baking time, for 1 hour until chicken is cooked through and onions are tender.
Open up the parcels on the baking sheet (to keep juices inside), shred chicken.
Serve with warm tortillas, cilantro leaves with tender stems, and lime wedges for building tacos.
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