Ingredients
3 pounds bone-in, skin-on chicken parts
Marinade
juice of 2 blood oranges (about 1/4 cup)
2 tablespoons extra-virgin olive oil
3 cloves of garlic, minced or pressed
2 tablespoons cilantro leaves,
1 small jalepeno, seeds removed if you don’t want the spice, chopped
1 tablespoon fresh grated ginger
1 teaspoon coarse salt
zest of one blood orange (about 1 teaspoon)
3/4 teaspoons smoked paprika
Preparation
To prepare the marinade place all ingredients, save the chicken, in a food
processor or blender until they are pureed. I’d recommend zesting your orange before juicing it.
Rinse the chicken under cool water and pat it dry. In a large bowl, toss the chicken with the marinade. Cover the bowl tightly with foil or wrap and
refrigerate over night or for a few hours.
When you are ready to cook, preheat your oven to 475F. Line a large baking sheet with sides with aluminum foil and place the chicken on top. Place the chicken in the oven and roast for about 20 minutes and the skin becomes golden brown. Turn the chicken and roast for an additional 20 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife. Serve chicken topped with chopped cilantro.
Marinate your chicken the night before, and dinner will be a breeze! Super tasty too.
Ingredients
3 pounds bone-in, skin-on chicken parts
Marinade
juice of 2 blood oranges (about 1/4 cup)
2 tablespoons extra-virgin olive oil
3 cloves of garlic, minced or pressed
2 tablespoons cilantro leaves,
1 small jalepeno, seeds removed if you don’t want the spice, chopped
1 tablespoon fresh grated ginger
1 teaspoon coarse salt
zest of one blood orange (about 1 teaspoon)
3/4 teaspoons smoked paprika
Preparation
To prepare the marinade place all ingredients, save the chicken, in a food
processor or blender until they are pureed. I’d recommend zesting your orange before juicing it.
Rinse the chicken under cool water and pat it dry. In a large bowl, toss the chicken with the marinade. Cover the bowl tightly with foil or wrap and
refrigerate over night or for a few hours.
When you are ready to cook, preheat your oven to 475F. Line a large baking sheet with sides with aluminum foil and place the chicken on top. Place the chicken in the oven and roast for about 20 minutes and the skin becomes golden brown. Turn the chicken and roast for an additional 20 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife. Serve chicken topped with chopped cilantro.
Ingredients
3 pounds bone-in, skin-on chicken parts
Marinade
juice of 2 blood oranges (about 1/4 cup)
2 tablespoons extra-virgin olive oil
3 cloves of garlic, minced or pressed
2 tablespoons cilantro leaves,
1 small jalepeno, seeds removed if you don’t want the spice, chopped
1 tablespoon fresh grated ginger
1 teaspoon coarse salt
zest of one blood orange (about 1 teaspoon)
3/4 teaspoons smoked paprika
Preparation
To prepare the marinade place all ingredients, save the chicken, in a food
processor or blender until they are pureed. I’d recommend zesting your orange before juicing it.
Rinse the chicken under cool water and pat it dry. In a large bowl, toss the chicken with the marinade. Cover the bowl tightly with foil or wrap and
refrigerate over night or for a few hours.
When you are ready to cook, preheat your oven to 475F. Line a large baking sheet with sides with aluminum foil and place the chicken on top. Place the chicken in the oven and roast for about 20 minutes and the skin becomes golden brown. Turn the chicken and roast for an additional 20 minutes or until the chicken is cooked through and the juices run clear when pierced with a knife. Serve chicken topped with chopped cilantro.
