I just don’t always want to barbecue outside in the heat. In my air-conditioned kitchen, it just takes a few minutes to broil these boneless, skinless chicken thighs, which gives the meat a wonderful sear. These can be diced and used as soft chicken tacos or fajitas because we enjoy Mexican flavors. I served them whole as the main course with Mexican rice and the Southwestern Veggie Skillet from the Allrecipes website. Add flat-leaved parsley or fresh cilantro as a garnish.
| Prep Time: | 25 mins |
| Cook Time: | 15 mins |
| Additional Time: | 30 mins |
| Total Time: | 1 hr 10 mins |
| Servings: | 12 |
| Yield: | 12 servings |
Ingredients
- 1 large onion, chopped
- ¼ cup lime juice
- ¼ cup orange juice
- 8 cloves garlic, peeled
- 2 tablespoons avocado oil
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 teaspoons Mexican oregano
- 1 teaspoon chipotle chile powder
- ½ teaspoon smoked paprika
- 1 pinch salt and ground black pepper to taste
- 3 pounds boneless, skinless chicken thighs
Instructions
- Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
- Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
- Set an oven rack about 4 inches from the heat source and preheat the oven’s broiler. Place marinated chicken thighs on a broiler pan.
- Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
- Remove chicken pieces to a serving platter.
- You can substitute parsley instead of cilantro.
- If you are planning on using the chicken for fajita fillings, slice cooked chicken thighs into 1/4-inch slices.
Nutrition Facts
| Calories | 225 kcal |
| Carbohydrate | 4 g |
| Cholesterol | 71 mg |
| Dietary Fiber | 1 g |
| Protein | 20 g |
| Saturated Fat | 4 g |
| Sodium | 81 mg |
| Sugars | 1 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Too oniony for me. If I were to make it again I would cut the amount of onion in half or do a course chop instead. The onion flavor really overpowered the spices so I would have to try it again with the adjusted amount.
These chicken thighs were so delicious! I made them into fajitas and the chicken had a great smoky Mexican flavor, I can’t wait to make it again!