Ingredients
Scale
Marinade (and sauce)
- 1/2 cup orange juice
- juice from 3 limes
- zest from 1 lime
- 4 large garlic cloves
- 1/4 cup or small bunch fresh cilantro
- 1/2 tablespoon cumin
- 1 teaspoon dired oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil (add after it’s been blended)
Remaining Ingredients
- 4 shallots, sliced
- 6–8 bone in chicken thighs
- 1 can black beans
- 1 can roasted tomatoes
- 1 cup cooked jasmine rice
- 1 lime
- olive oil
- salt and pepper
Instructions
- To make the marinade (and sauce), combine all marinade ingredients except the olive oil into a blender. Pulse for 4-5 seconds. Add in the olive oil and stir to combine (do not blend the oil in).
- Add the chicken and sliced shallots to a shallow bowl or baking dish with sides. Pour 1/2 of the marinade over the chicken and reserve the remaining for the sauce.. Toss the chicken around in the marinade. Cover and place in your refrigerator for 2 hours.
- When you are ready to cook, preheat your oven to 400F. Remove the chicken from the oven and place everything (chicken, onions and marinade) on a baking sheet tray with edges.
- Place in your reheated oven. Cook for 15-20 minutes. Turn the heat to broil on high. Make sure you watch the chicken. This is just to toast or brown the tops of the chicken thighs slightly – they are burn quickly so set a timer for 1 minute. It took my chicken 5 minutes with a 180 degree turn of the pan half way through. Remove the chicken from the oven once they are slightly browned on top.
- Serve with rice and beans with the extra sauce on the side. I like to serve with fresh cilantro on the side too.
Notes
I added my halved oranges to the pan in step 3. Don’t need to if you already threw them away – just adds more color and juice.
If you are making the rice and beans, start cooking the rice after the chicken has been in the oven for 5 minutes. Timing should be perfect at that point.
- Prep Time: 15
- Cook Time: 25
- Category: chicken
- Method: oven
- Cuisine: dinner