Chicken Thighs With Cumin, Cayenne and Citrus
- Total Time
- 30 minutes
- Rating
- Comments
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Ingredients
- 4cloves garlic, peeled
- 1small onion, quartered
- 1tablespoon fresh oregano, or 1 teaspoon dried
- 2teaspoons ground cumin
- ¼teaspoon cayenne, or to taste
- Pinch ground cloves
- Salt and pepper
- 1tablespoon peanut or other oil
- 2tablespoons orange juice, preferably freshly squeezed
- 2tablespoons freshly squeezed lime juice
- About 1½ pounds boneless chicken thighs, or 2 pounds thighs with bones
- Chopped cilantro for garnish
Nutritional analysis per serving (4 servings)
414 calories; 30 grams fat; 8 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 6 grams polyunsaturated fat; 6 grams carbohydrates; 1 gram dietary fiber; 2 grams sugars; 30 grams protein; 495 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
- Step 2
Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
- Step 3
Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.
Private Notes
Comments
Regarding blandness: First, I would recommend (with Bittman) using thighs (not breast); they take in and complement the marinade flavors much more effectively than do breasts. Second, definitely go with skinless (whether boned or bone-in): this is not a crispy-skin chicken recipe where the flavors mainly adhere to the skin and insulate the meat, keeping the meat moist and tender; this is a get-all-those-flavors-deep-inside-the-meat-and-let-the-marinade-keep-it-moist-and-tender kind of chicken.
The marinade is excellent and would be with many meats. The whole thing can be cooked with chopped potatoes marinated along with the meat in the oven at 425F for 15 minutes, then toss the potatoes, and then roast another 25 minutes. Using the technique from this recipe here called Roasted Chicken with Potatoes, Arugula and Garlic Yogurt.
Go easy on the oil in the marinade, however, because it will tend to collect in the roasting pan.
I don't have a grill and my smoke detectors frown on long-term cooking under the broiler. In a large, deep, non-stick skillet I heated a tablespoon of canola oil to smoking over medium heat and sauteed the thighs 8 minutes on a side. Everybody loved them.
Made a double batch last night with boneless, skinless thighs. Followed the recipe except cutting the cayenne in half. We have grandkids living with us and wasn’t sure they’d eat it. Everyone loved it. Next time will use the full amount! We have an outdoor gas grill and these cooked up beautifully.
The chicken was delicious. Marinated it for just 30 minutes and can only imagine how much better it will be with a longer time to marinate. So easy to put together (and quickly too).
Instead of grilling, I baked the chicken thighs at 400 until almost done then broiled to make skin crispier. Delicious marinade and so easy
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