These Orange Chipotle Chicken Thighs combine sweet and salty flavors for a delicious, hearty dinner that the whole family will love. | Gluten-Free + Dairy-Free |
Remove the skin from the chicken thighs and cut off extra fat. I like to do this using kitchen shears. Season the chicken thighs with salt and pepper on both sides.
Preheat oven to 400 degrees F. Heat 1 Tablespoon of avocado oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, add the thighs to the pan and sear for about 5 minutes on one side. Avoid moving the chicken so it can get a nice sear. Flip the chicken and cook on the other side for 5 minutes. Don't crowd the pan - if needed, remove the first batch of chicken to a plate and repeat with remaining chicken thighs.
Place the skillet in oven and cook the thighs for about 15 minutes (this will depend on the size of your chicken pieces. Remove the chicken from the oven once it registers 165 degrees F on a meat thermometer and the juices run clear.
While the chicken is cooking, make the orange chipotle sauce. Heat a small saucepan over medium-low heat and add 1 Tablespoon of avocado oil. Add the minced garlic to the oil, and cook, stirring regularly for 1 minute. Add the orange marmalade, chipotle chili, cumin, salt and pepper to the saucepan. Cook for 2-3 minutes, until slightly thickened, stirring often. Remove from the heat and stir in the 2 Tablespoons of red wine vinegar.
Once the chicken is done cooking, pour the orange chipotle sauce all over the chicken thighs and serve warm.
*Adobo chilies come in a can and can often be found near BBQ sauces and/or in the Mexican/ethnic food section. Remove the seeds for more mild spice, but keep if you prefer your food extra spicy.
** Recipe adapted from Real Simple.