Rosemary Marinated Chicken Thighs with Spicy Orange Glaze and Orange-Pineapple Relish

Yield:
4 servings
Ingredients
  • Spicy Orange Glaze:
  • 2 tablespoons olive oil
  • 1 red onion, coarsely chopped
  • 4 cloves garlic, coarsely chopped
  • 6 cups fresh orange juice
  • 1 teaspoon cascabel chile powder
  • Salt and freshly ground pepper
  • Chicken:
  • 3/4 cup olive oil
  • 3 cloves garlic, chopped
  • 2 tablespoons chopped fresh rosemary
  • 8 chicken thighs, skin on
  • Salt and freshly ground pepper
  • Spicy Orange Glaze
  • Orange-Pineapple Relish:
  • 2 oranges, peeled and segmented
  • 1/2 pineapple, peeled and diced
  • 1 red onion, thinly sliced
  • 1 tablespoon chopped fresh rosemary
  • 1/4 cup red wine vinegar
  • 2 tablespoons olive oil
  • Salt and pepper
Directions
Spicy Orange Glaze:

Place all ingredients in a medium saucepan and bring to a boil on the grill. Cook until reduced to 1 cup. Set 1/4 cup aside.

Chicken:

Whisk together the oil, garlic and rosemary in a large baking dish. Add the chicken and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight. Preheat grill to medium-high. Remove chicken from marinade and season with salt and pepper to taste. Grill skin side-down until golden brown, about 4 to 5 minutes. Turn over and continue grilling for 6 to 7 minutes until cooked through, turning and basting with the Spicy Orange Glaze every 2 minutes. Remove from the grill, place on a platter and brush with the reserved Spicy Orange Glaze. Serve with the Orange-Pineapple Relish on the side.

Orange-Pineapple Relish:

Combine all ingredients in a bowl and season with salt and pepper.


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