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Grilled Chicken Thighs with Orange Chipotle Sauce


Grilled Chicken Thighs with Orange Chipotle Sauce

Serves 10 

2 pounds boneless chicken thighs (about 10)
1 tablespoon chopped garlic
2 tablespoons coarsely ground cumin seeds
2 tablespoons vegetable oil
1 teaspoon salt
Freshly ground pepper to taste
4 oranges, washed
½ cup rice vinegar
2 teaspoons brown sugar
¼ teaspoon chipotle chile powder
1 tablespoon finely chopped cilantro

Chicken: In a large bowl, combine the chicken, garlic, cumin, oil, salt and pepper.  Toss well and set aside.
Sauce: Using a sharp vegetable peeler, take the zest off the oranges and cut it into julienne strips.  In a medium saucepan bring 2 cups of water to a boil and add the strips; cook about 30 seconds, strain, and rinse with cold water.  Juice the oranges (you should have about 2 cups of juice).  Wipe out the saucepan and add the orange juice and strips, the vinegar, the brown sugar, and the chile powder.  Bring to a boil over medium heat; reduce to simmer and cook until reduced by half, about 15 minutes.  Just before serving, add the cilantro.  This can be made ahead and refrigerated until needed.
Preheat a barbeque grill or a grill pan.  When hot, add the chicken thighs and cook until cooked through and lightly charred, about 4 minutes per side.  Remove from heat; let rest for about 5 minutes. Put a chicken thigh on each plate and top with a tablespoon of warm sauce.

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