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

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  • Yield: 4 servings
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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


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


  1. 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.
  2. 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.
  3. Orange-Pineapple Relish: Combine all ingredients in a bowl and season with salt and pepper.
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