WHISKEY ORANGE CHIPOTLE CHICKEN THIGHS AND DRUMSTICKS
This recipe couldn't be easier. You just blitz up a few ingredients to make the marinade, pour it over the chicken, and you're almost done. If you prep it on a weekend day or early in the week, you can just pop it in the fridge and let it hang for up to 2 days, then cook it whenever you're ready. The chicken comes out of the oven sweet and spicy with lots of little crunchy caramelized bits on the skin--amazing!
Provided by Alejandra Ramos
Categories main-dish
Time 9h
Yield 4 to 6 servings
Number Of Ingredients 11
Steps:
- Add the cilantro, garlic, chipotle peppers in adobo sauce, tomato paste, marmalade, whiskey, olive oil, salt and black pepper to a food processor or blender. Puree until smooth. Put the chicken thighs and drumsticks in a resealable bag or an airtight container. Pour the marinade over the chicken and refrigerate for at least 8 hours and up to 2 days (if the chicken is in a bag, place the bag in a baking dish before refrigerating it to avoid leaks).
- Preheat the oven to 400 degrees F.
- Arrange the chicken in a large roasting pan, skin-side up. Pour in the marinade along with the chicken.
- Bake until the skin is fully caramelized and crispy and an instant-read thermometer inserted in the thickest part of the thighs reads 170 degrees F, 45 to 55 minutes. Serve garnished with a bit of fresh cilantro.
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