Orange Marinated Chicken Thighs

6 oranges, peeled and seeded, coarsely chopped

1 onion, coarsely chopped

3½ ounces (half a 7-ounce can) chipotle peppers in adobo sauce (or ¼ teaspoon cayenne pepper)

3 cloves garlic

⅓ cup fresh cilantro, chopped

1 tablespoon fresh rosemary leaves

1 tablespoon fresh thyme leaves

1 tablespoon fresh marjoram leaves

1 teaspoon salt

12 chicken thighs, boneless and skinless

¼ cup tequila, optional

2 cups chicken broth, optional

In food processor, combine orange pieces, onion, chipotle peppers, garlic, cilantro, rosemary, thyme, marjoram and salt. Pulse to make a coarse puree.

Pour marinade into a large zipper-lock plastic bag, add chicken thighs and seal bag. Shake gently to coat chicken completely. Refrigerate overnight.

Coat a large, cast-iron skillet with cooking spray. Heat over medium-high heat. Remove chicken from orange marinade, wiping off excess. Add chicken and cook until nicely browned on one side, about 5 minutes. Turn chicken over and finish cooking, about 5 minutes more. Chicken should be cooked through, but still juicy. Serve hot, at room temperature or cool.

Serves six.

For an optional sauce: Pour ¼ cup tequila into the pan and break up browned bits from the bottom. Strain the marinade liquid into the pan with about 2 cups chicken broth. Bring to a boil and cook for 5 minutes.

Adapted from eatchicken.com.