Smoky Citrus Chicken
This smoky citrus chicken is sweet, smoky, and slightly spicy with crispy caramelized edges. Double this recipe to make 2 freezer bags. Recipe can be used for a freezer meal or fresh cooking, instructions are provided for both.
Ingredients
- 2 pounds boneless skinless chicken thighs or breasts
- 2 chipotle peppers in adobo sauce minced
- 2 to 3 garlic cloves minced or finely grated
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon smoked paprika
- 3 tablespoons honey
- ¼ cup orange juice preferably fresh
- A little fresh orange zest optional
- 2 tablespoons olive oil
- Juice of ½ lime
Instructions
- Cut the chicken into evenly sized bites. Add it to a large bowl or freezer bag with the remaining ingredients. Mix thoroughly until every piece of chicken is coated.
- For the oven method, preheat the oven to 425°F, or 220°C. Spread the chicken in a single layer on a large sheet pan lined with parchment paper.
- Bake for 15 to 18 minutes. Broil on high for the final 2 minutes to create crispy, caramelized edges without drying out the chicken. Cook until the chicken reaches an internal temperature of 165°F, or 74°C.
- For the air fryer method, cook at 400°F, or 205°C, for 8 to 10 minutes. Shake the basket or flip the chicken after 5 minutes. Cook in batches so the basket is not crowded.
Freezer Instructions
- Add the uncooked chicken and all marinade ingredients to a freezer bag. Massage the bag until the chicken is evenly coated, press out the excess air, and seal tightly.
- Lay the bag flat in the freezer and use within 3 months for the best quality.
- Thaw overnight in the refrigerator inside a casserole dish, then cook using the oven or air fryer instructions.
Video
Notes
- Chicken thighs stay especially tender, but chicken breasts also work well.
- Fresh orange juice with a little zest gives the chicken the brightest citrus flavor.
- Store cooked chicken in an airtight container in the refrigerator for up to 4 days.
