orange chicken marinade

A naturally sweet and savory marinade, this Easy Orange Juice Chicken Marinade is a simple family-approved recipe perfect for busy weeknights.

Easy Orange Juice Chicken Marinade (Grilled Orange Chicken Thighs)

100% orange juice

soy sauce or coconut aminos

olive oil

onion, sliced thin

garlic cloves,

rosemary

oregano

garlic salt

chicken thighs

I’ll definitely try this! Your paleo chicken marinade is a ‘go to’ for me now! I make it all the time!

We are huge fans of the other chicken thigh marinade around here and loved this one too!  I love the little bit of sweetness from the orange juice on this one.  We will definitely add this to the rotation around here.

Amazing and easy recipe!  The chicken was very flavorful, it was cold outside so I cooked it by searing the chicken in a pan and finishing in the oven at 400 for 10-12 minutes.  Came out perfect!

This was a fantastic marinade and makes very flavorful and tender chicken. Thanks for sharing!

This incredible chicken dish is marinated in a sweet, sticky glaze of the juice of ripe, succulent blood oranges, along with coconut aminos, brown sugar, ginger, garlic, and honey. It’s then cooked with delicious rosemary and more blood oranges. It creates this perfect blend of rich, dynamic, savory, sweet flavor.

Sweet and Savory Blood Orange Chicken

Coconut Aminos

tbsp Apple Cider Vinegar

tbsp Honey

Cloves Garlic, crushed

Red Onion

Ginger,

tbsp Fresh Rosemary, chopped (~3 Stalks)

tsp Red Pepper Flakes

Brown Sugar

tsp Sea Salt

Blood Orange

Blood Oranges Juiced (about 3/4 cup juice)

lbs Chicken

2-3 Stalks Fresh Rosemary

Onion

Oranges,

Mix the ingredients for the marinade together in a large bowl. Add chicken and marinade for 2-24 hours. (The longer the better.)

Preheat the oven to 400 degrees. Transfer the chicken onto a cast iron or large baking dish. Be sure to pour some of the marinade onto each piece of chicken. Take a few blood orange slices and gently wedge it under the skin of the chicken. Season the dish with salt and pepper, throw in a few sprigs of rosemary, and transfer it to the oven.

After 25 minutes, baste the chicken with the sauce. If there is an excess of sauce and juices at the bottom of the cast iron or baking dish, pour about half of it out.Return the chicken to the oven for an additional 20 minutes. Once the chicken is done it will have a nice, crispy, golden crust.

To finish the dish, sauté the orange slices with the extra sauce (that was initially kept aside). Simply pour 1 tbsp of the sauce into a pan over medium heat, add the orange slices, and cook them for about 2 minutes on each side. Then garnish the dish with oranges. If you would like extra sauce, add the remaining sauce to the hot dish and allow it to simmer for about 5 minutes.

Serve chicken over rice, or your favorite sides. Drizzle with sauce and enjoy!

Make flavor-packed Cilantro Lime Chicken with Cilantro Lime Rice and Beans in less than 30-minutes! This effortless meal can easily feed the whole family or be used as meal prep.

30-Minute Cilantro Lime Chicken and Rice with Beans

Bone-in Chicken Thighs

tbsp Cooking Oil

Olive Oil

Fresh Squeezed Lime Juice (Juice of 4-5 limes)

Cilantro,

Garlic Cloves, minced

Paprika

tsp Chili Powder

tsp Cumin

tsp Red Chili Flakes

Lime

Salt and Pepper,

Basmati Long Grain Rice

15 oz can Black Beans

tbsp Fresh Squeezed Lime Juice (about 2 limes)

Cilantro, roughtly chopped

Sea Salt

tsp Garlic Powder

Cilantro

In a small bowl, whisk together the ingredients for the marinade. Add the chicken thighs to the marinade and toss to evenly coat. Cover and let the chicken marinate in the fridge for at least 30 minutes.

When ready to cook, preheat the oven to 425°F.

In a large oven-safe cast-iron skillet or pan over medium-high heat, add the cooking oil. Remove the chicken from the marinade and season the chicken with salt and pepper. Place the chicken on the skillet skin-side down and sear for 5-6 minutes, or until the skin is golden and crispy. Flip the chicken and cook for 3-4 more minutes. Be sure to baste the chicken with the marinade while it is cooking.

Transfer to the skillet into the preheated oven and bake until the chicken is cooked through, about 10-12 minutes.

Garnish with fresh cilantro leaves and lime slices or wedges. Serve with rice or cauliflower rice.

(Cook 1 1/2 cup rice according to package instructions). Follow the instructions above to cook the chicken. When the chicken is fully cooked, remove the chicken from the skillet and wipe out any excess oil. Add cooked rice, beans, and cilantro to the skillet.

Season the rice and beans with cumin, salt, and lime. Over medium heat, saute the rice for 5 minutes or until the rice is golden and the ingredients are thoroughly mixed together. Add the chicken back to the skillet. Garnish with cilantro and lime slices. Enjoy!

If making Cilantro Lime Chicken with Rice and Beans

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