Zesty Broiled Chicken Thighs

4.0

(2)

2 Reviews

2 Photos

Sometimes, I just don't want to grill in the heat, outside. Using the broiler for these boneless, skinless chicken thighs only takes a few minutes, inside my air-conditioned kitchen, and gives the chicken a lovely char. We like Mexican flavors, so these can be sliced and used as fajitas, or as a soft chicken taco. I used them whole, as a main dish, to go along with Southwestern Veggie Skillet, on the Allrecipes site, and Mexican rice. Garnish with fresh cilantro or flat-leaf parsley.

Submitted by Bibi

Published on August 3, 2020

Prep Time:

25 mins

Cook Time:

15 mins

Additional Time:

30 mins

Total Time:

1 hr 10 mins

Servings:

12

Yield:

12 servings

Jump to Nutrition Facts

Ingredients

1 large onion, chopped
¼ cup lime juice
¼ cup orange juice
8 cloves garlic, peeled
2 tablespoons avocado oil
2 teaspoons ground coriander
2 teaspoons ground cumin
2 teaspoons Mexican oregano
1 teaspoon chipotle chile powder
½ teaspoon smoked paprika
1 pinch salt and ground black pepper to taste
3 pounds boneless, skinless chicken thighs

Directions

Combine onion, lime juice, orange juice, garlic, avocado oil, coriander, cumin, Mexican oregano, chipotle chile powder, and smoked paprika in the bowl of a blender or food processor. Pulse several times to mix, then puree for 1 minute, until there are no visible pieces.
Place marinade in a 1-gallon resealable bag and add chicken thighs. Squeeze out most of the air and seal. Gently squeeze contents of the bag until the chicken pieces are coated. Marinate in the refrigerator for 30 minutes to 3 hours.
Set an oven rack about 4 inches from the heat source and preheat the oven's broiler. Place marinated chicken thighs on a broiler pan.
Broil until chicken thighs start to char, about 8 minutes. Flip and continue broiling until the second side is lightly charred, about 7 minutes more. An instant-read thermometer inserted into the thickest part of the chicken thigh should read at least 165 degrees F (74 degrees C).
Remove chicken pieces to a serving platter.

Cook's Notes:

You can substitute parsley instead of cilantro.

If you are planning on using the chicken for fajita fillings, slice cooked chicken thighs into 1/4-inch slices.

Nutrition Facts (per serving)

225	Calories
14g	Fat
4g	Carbs
20g	Protein

Nutrition Facts
Servings Per Recipe 12
Calories 225
% Daily Value *
Total Fat 14g	18%
Saturated Fat 4g	18%
Cholesterol 71mg	24%
Sodium 81mg	4%
Total Carbohydrate 4g	1%
Dietary Fiber 1g	3%
Total Sugars 1g
Protein 20g	39%
Vitamin C 6mg	7%
Calcium 26mg	2%
Iron 1mg	8%
Potassium 224mg	5%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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