Zesty Broiled Chicken Thighs

Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.

• Preparation Time: 25 mins
• Cooking Time: 15 mins
• Total Time: 40 mins
• Calories: 225 Calories

Ingredients

• ¼ cup orange juice
• 1 large onion, chopped
• 1 pinch salt and ground black pepper to taste
• 2 teaspoons ground cumin
• ¼ cup lime juice
• 2 teaspoons ground coriander
• ½ teaspoon smoked paprika
• 1 teaspoon chipotle chile powder
• 8 cloves garlic, peeled
• 2 tablespoons avocado oil
• 3 pounds boneless, skinless chicken thighs
• 2 teaspoons Mexican oregano

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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).

Step 5

Remove chicken pieces to a serving platter.