It literally falls off the bone tender. Give the chicken thighs enough time to marinade; the longer, the better. I put the chicken thighs over white rice and top them with sauce. Additionally, I offer extra sauce on the side.
| Prep Time: | 20 mins |
| Cook Time: | 4 hrs |
| Additional Time: | 6 hrs |
| Total Time: | 10 hrs 20 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ¾ cup freshly squeezed orange juice
- ½ cup freshly squeezed lime juice
- ½ cup extra-virgin olive oil
- ¼ cup chopped fresh cilantro
- 6 cloves garlic, pressed
- 2 medium oranges, zested
- 1 medium lime, zested
- 2 teaspoons dried oregano
- 1 ½ teaspoons salt
- 1 teaspoon ground black pepper
- 1 teaspoon ground cumin
- 2 bay leaves
- 4 (6 ounce) bone-in chicken thighs
Instructions
- Combine orange juice, lime juice, olive oil, cilantro, garlic, orange zest, lime zest, oregano, salt, pepper, cumin, and bay leaves in a large resealable bag. Add chicken thighs, coat with marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 6 hours or overnight. Flip the bag over occasionally and rub over chicken thighs to evenly distribute marinade.
- Place chicken and marinade in a slow cooker. Cook on Low until chicken is no longer pink at the bone and the juices run clear, 4 to 5 hours. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
Nutrition Facts
| Calories | 698 kcal |
| Carbohydrate | 44 g |
| Cholesterol | 106 mg |
| Dietary Fiber | 12 g |
| Protein | 27 g |
| Saturated Fat | 9 g |
| Sodium | 1208 mg |
| Sugars | 5 g |
| Fat | 47 g |
| Unsaturated Fat | 0 g |
Reviews
I made this dish tonight to rave reviews! The only thing I did differently was use boneless, skinless chicken breasts in lieu of thighs. Served over rice with some of the sauce. I found the dish moist and flavorful; I will definitely be making this again!