Best 2 Roasted Chili Citrus Chicken Thighs Recipes
## Roasted Chili-Citrus Chicken Thighs
This flavorful dish is perfect for a quick and easy weeknight meal. Tangy citrus and smoky chili combine with juicy chicken thighs to create a lip-smacking experience. Start by marinating the chicken in a mixture of citrus juices, chili powder, garlic, and herbs. Then, roast the chicken in a hot oven until the skin is crispy and the meat is cooked through. Serve the chicken over rice, quinoa, or roasted vegetables. For a more complete meal, try the accompanying recipes for chili-citrus roasted vegetables and a refreshing citrus salad. These complementary dishes will elevate your dinner to a new level of deliciousness, offering a delightful balance of flavors and textures.
**Additional Recipes in the Article:**
* **Chili-Citrus Roasted Vegetables:** This vibrant side dish takes advantage of the same flavorful marinade used for the chicken. Simply toss your favorite vegetables with the marinade and roast them until tender and caramelized.
* **Citrus Salad:** This refreshing salad is a perfect complement to the savory chicken and roasted vegetables. Featuring a mix of citrus fruits, peppery arugula, and a tangy vinaigrette, this salad will cleanse your palate and leave you feeling refreshed.
With the combination of these recipes, you'll have a delicious and satisfying meal that is easy to prepare and sure to impress your family and friends.
ROASTED CHILI-CITRUS CHICKEN THIGHS WITH MIXED OLIVES AND POTATOES
Provided by Marlena Spieler
Categories Chicken Olive Potato Roast Low Cal High Fiber Dinner Fall Bon Appétit Peanut Free Tree Nut Free Soy Free
Yield Makes 4 servings
Number Of Ingredients 19
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain.
- Meanwhile, place chicken thighs on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer.
- Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.
ROASTED CHILI CITRUS CHICKEN THIGHS
Categories Chicken
Number Of Ingredients 16
Steps:
- Preheat oven to 400°F. Cook potatoes in large saucepan of lightly salted water until almost tender, about 7 minutes. Drain. Meanwhile, brown chicken thighs then place on large heavy-duty rimmed baking sheet. Sprinkle chicken generously with salt; drizzle with 1 tablespoon lime juice and set aside. Whisk 1 tablespoon lime juice, orange juice, chili powder, both paprikas, grated orange peel, ground cumin, dried oregano, and 1/2 teaspoon salt in small bowl. Rub chili mixture all over chicken. Arrange potato wedges on baking sheet, nestling around chicken. Drizzle olive oil over chicken and potatoes. Bake chicken and potatoes 20 minutes. Increase oven temperature to 425°F. Turn chicken and potato wedges; spoon juices over. Bake 10 minutes longer. Add chicken broth, 1 tablespoon chopped cilantro, and chopped parsley, stirring to scrape up any chili bits at bottom of baking sheet. Turn chicken over. Bake until chicken is cooked through and beginning to brown in spots, about 10 minutes longer. Carefully transfer chicken and potatoes to platter, keeping potatoes intact. Place baking sheet over 2 stovetop burners. Boil sauce until reduced to 1 cup, about 3 minutes. Mix in olives. Season sauce to taste with salt and pepper and additional lime juice, if desired. Pour sauce over chicken and potatoes; top with remaining tablespoon cilantro and serve.
Tips:
- Choose the right chicken thighs: Look for thighs that are plump and have a good amount of fat. This will help ensure that they stay moist and juicy during roasting.
- Use a variety of citrus fruits: This recipe calls for oranges, limes, and lemons, but you can use any combination of citrus fruits that you like. Grapefruits, tangerines, and clementines would all be good options.
- Don't overcrowd the pan: Make sure that the chicken thighs are in a single layer in the roasting pan. If they are too crowded, they will not cook evenly.
- Roast the chicken thighs until they are cooked through: The internal temperature of the chicken thighs should be 165 degrees Fahrenheit when they are done. You can check this with a meat thermometer.
- Let the chicken thighs rest before serving: This will help the juices redistribute throughout the meat, making it more tender and flavorful.
Conclusion:
This roasted chili citrus chicken thighs recipe is a quick and easy way to make a delicious and healthy meal. The citrus fruits and chili powder give the chicken a bright and flavorful taste, and the roasting process helps to keep the chicken moist and juicy. Serve this dish with your favorite sides, such as rice, potatoes, or vegetables, and enjoy!
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