Get ready to embark on a culinary journey that will transport you straight to the heart of Mayan cooking! This Spicy Orange Chicken is not just a recipe; it's a flavor explosion that combines the vibrant zest of citrus with the bold, smoky heat of traditional Mayan spices. Imagine tender, crispy-skinned chicken thighs glazed with a mouthwatering orange and chili paste that will make your dinner guests wonder if you've secretly trained with a Mayan chef. Whether you're a spice lover or just looking to shake up your weeknight dinner routine, this recipe promises to deliver an unforgettable dining experience that's both exotic and incredibly delicious.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 1 hrs
Cuisine: Mayan
Serves: 4 servings
Ingredients
- 4 chicken thighs
- 2 tablespoons orange juice
- 1 tablespoon chili powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 tablespoon olive oil
- Fresh cilantro for garnish
Instructions
- Remove chicken thighs from refrigerator 30 minutes before cooking to allow them to come to room temperature, ensuring even cooking.
- In a small mixing bowl, combine orange juice, chili powder, cumin, salt, and pepper to create a marinade paste. Whisk ingredients thoroughly until well blended.
- Pat chicken thighs dry with paper towels to remove excess moisture, which helps achieve better browning and crisp skin.
- Generously coat each chicken thigh with the prepared spicy orange paste, ensuring complete coverage on all sides. Let marinate for 15-20 minutes to allow flavors to penetrate the meat.
- Preheat oven to 375°F (190°C). Heat olive oil in a large oven-safe skillet over medium-high heat.
- Place marinated chicken thighs skin-side down in the hot skillet. Sear for 4-5 minutes until skin becomes golden brown and crispy.
- Carefully flip chicken thighs and transfer the skillet to preheated oven. Roast for 35-40 minutes or until internal temperature reaches 165°F (74°C).
- Remove skillet from oven and let chicken rest for 5-7 minutes to allow juices to redistribute.
- Transfer chicken to serving plate and garnish generously with fresh chopped cilantro.
- Serve hot with recommended sides like roasted vegetables or rice, drizzling any remaining pan juices over the chicken.
Tips
- Temperature Matters: Always let your chicken come to room temperature before cooking to ensure even heat distribution and perfectly cooked meat.
- Pat Dry for Crispy Skin: Use paper towels to remove moisture from chicken thighs. This crucial step guarantees that gorgeous, crispy golden-brown exterior.
- Marinate for Maximum Flavor: Don't rush the marinating process. Those 15-20 minutes allow the spicy orange paste to deeply penetrate the meat, intensifying the dish's incredible flavor profile.
- Invest in an Instant-Read Thermometer: For foolproof cooking, use a meat thermometer to ensure your chicken reaches the safe internal temperature of 165°F (74°C).
- Let It Rest: After cooking, always let the chicken rest for 5-7 minutes. This allows the juices to redistribute, keeping the meat incredibly juicy and tender.
- Fresh Herbs are Key: The fresh cilantro isn't just a garnish – it adds a bright, fresh contrast to the rich, spicy chicken, so don't skip it!
Nutrition Facts
Calories: 290kcal
Carbohydrates: 6g
Protein: 24g
Fat: 20g
Saturated Fat: 5g
Cholesterol: 110mg
