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Recipe

Orange-Cumin Marinated Chicken Thighs

photo: Scott Phillips

Servings: 4

This Spanish-inspired marinade has a sweet, spicy, smoky flavor that works well with not only chicken but a wide range of meats and vegetables. The chicken thighs are delicious served with pearl couscous studded with dried apricots and pistachios.

Ingredients

  • 3 large cloves garlic
  • Kosher salt
  • 1/3 cup fresh orange juice
  • 1/3 cup sherry vinegar
  • 1/4 cup honey
  • 3 Tbs. olive oil
  • 1 Tbs. ground cumin
  • 1 tsp. smoked paprika
  • 1/2 tsp. ground coriander
  • Pinch cayenne
  • 8 boneless, skinless chicken thighs
  • Thinly sliced chives, for garnish

Preparation

  • Finely chop the garlic. Sprinkle with 1 tsp. salt, and then smear and mash to a paste using the flat side of a chef’s knife. Whisk the garlic paste with the orange juice, vinegar, honey, olive oil, cumin, paprika, coriander, and cayenne.
  • Put the chicken in a nonreactive (stainless steel, glass, or plastic) container and pour the marinade over them, turning to coat on all sides. Marinate the chicken for at least 1 hour at room temperature or cover and refrigerate for up to 24 hours.
  • When ready to grill, heat a gas or charcoal grill to medium-high heat (400°F to 475°F).
  • Remove the chicken from the marinade, shaking off the excess. Grill the chicken, turning once, until cooked through, about 10 minutes. Season with more salt to taste, and garnish with the chives before serving.

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