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.