Spicy Orange Marinated Chicken

Ingredients

• 2 cups orange juice from 3 to 4 navel oranges freshly squeezed peeled chopped
• 1.5 cups onion chopped
• 0.5  ounce-can of chipotle chili peppers in adobo 
• 3 cloves garlic chopped
• 0.3 cup cilantro leaves fresh chopped
• 1 tablespoon rosemary leaves dried fresh chopped (or 1 teaspoon )
• 1 Tbsp thyme leaves dried fresh (or 1 teaspoon )
• 1 Tbsp oregano leaves dried fresh
• 1 teaspoon salt 
• 2 tablespoons olive oil extra virgin 
• 3 pounds chicken thighs boneless bone-in skinless (4 pounds if buying )
• 1 slices parsley and orange fresh chopped for garnish

Equipment

• food processor
• bowl
• frying pan
• paper towels
• blender
• plastic wrap
• wax paper
• rolling pin
• kitchen scissors
• meat tenderizer

Directions

1. Make the marinade: In a blender or food processor, combine the orange juice or chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt.
2. Pulse a few times to make a coarse purée.
3. Transfer to a large bowl.
4. Trim the fat from the chicken thighs: With scissors, snip off the excess fat from the thighs.
5. Pound the chicken thighs to even thickness:
6. Put the chicken thighs between two sheets of plastic wrap or wax paper and pound with a meat mallet or rolling pin until an even thickness of about 1/2-inch.
7. Add the chicken to the bowl of marinade (or transfer both to a zipper freezer bag). Refrigerate 2 hours or overnight.
8. Cook the chicken:
9. Heat the olive oil in a large cast iron pan or heavy skillet on medium high heat.
10. Remove the chicken pieces from the marinade, blotting off the excess (but not all) with a paper towel.
11. Working in batches, cook the chicken pieces for 5 minutes on each side, or until browned and cooked through.
12. Sprinkle the chicken with chopped cilantro or parsley, garnish with orange wedges and serve with Spanish rice.