Whiskey Orange Chipotle Chicken Thighs and Drumsticks

This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!
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  • Level: Easy
  • Total: 9 hr (includes marinating)
  • Active: 15 min
  • Yield: 4 to 6 servings
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1/2 bunch fresh cilantro, rinsed and dried, plus more for garnish

4 garlic cloves, peeled

One 8-ounce can chipotle peppers in adobo sauce (use half a can if you prefer it less spicy)

One 6-ounce can tomato paste

1 1/2 cups orange marmalade

1 cup whiskey (substitute orange juice for a nonalcoholic version)

1/3 cup olive oil

1 tablespoon plus 1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

6 chicken thighs

6 chicken drumsticks


  1. Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
  2. Preheat the oven to 400 degrees F.
  3. Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
  4. Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.
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