Spicy Orange Lime And Cumin Roast Chicken Thighs Recipes

SPICY ORANGE LIME AND CUMIN ROAST CHICKEN THIGHS

Steps:

• Heat the oven at 375 degrees.
• Put the chicken in a baking dish.
• Sprinkle with salt, black pepper, ground cumin and chilli flakes.
• Chop all of the scallions, green parts and white, the whole thing.
• Cover the chicken with the chopped garlic, scallions and pepper.
• Squeeze the juice of the lime all over the chicken then pour the orange juice on too.
• Cook at 375 for 20 to 25 minutes, stirring it up a bit part way through if needed.

MEXICAN-SPICED CHICKEN THIGHS

Steps:

• Heat oven to 425 degrees. Spray a 9x13 baking dish with nonstick cooking spray.
• Lay out the chicken thighs in the prepared pan, skin-side up. Squeeze the lime juice all over the meat.
• Combine all the spices in a small bowl. Sprinkle generously over the meat.
• Divide the butter up into 8 little clumps. Place 1 clump on top of each chicken thigh.
• Bake for about 45 minutes.

SPICY ROASTED CHICKEN THIGHS

Steps:

• Put chicken thighs in a bowl. Mince garlic, ginger and pepper. Toss with all remaining ingredients or put in a small food processor, and grind to a paste. (It is O.K. if the coriander seeds are not fully pulverized. They will add a little crunch.)
• Rub mixture thoroughly into chicken. At this point, you can cover, and refrigerate for up to a day.
• Heat oven to 400 degrees. Put thighs, skin side up, in a roasting pan. Roast for 35 to 45 minutes or until done.

CHICKEN THIGHS WITH SPICY ORANGE SAUCE

Steps:

• To make the sauce: in a saucepan over medium heat, stir the sauce ingredients together until the sugar dissolves and the flavors are blended, about 1 minute.
• Preheat the oven to 350 degrees.
• Place the chicken in a lightly sprayed or oiled 11 x 7 inch glass baking dish.
• Pour the sauce over the chicken.
• Cover and bake for 15 minutes.
• Uncover, baste with the sauce, and continue to bake, uncovered, until the chicken is cooked through, about 15 minutes longer.
• Pour the sauce into a small pan over medium heat.
• Blend the cornstarch and water and stir into the sauce.
• Stir until thickened, about 1 minute.
• Transfer the chicken to a plate and pour the sauce over it.
• Garnish with orange slices and parsley.

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS

Steps:

• 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.
• 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.
• 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.

ROAST CHICKEN WITH CUMIN, HONEY AND ORANGE

Steps:

• Preheat oven to 400 degrees. Use a nonstick roasting pan, or line a roasting pan with a double layer of aluminum foil. Combine orange juice, honey, cumin, salt and pepper in bowl, and whisk until smooth. Place chicken in pan, and spoon all but 1/4 cup of liquid over all of it.
• Place chicken in oven, legs first, and roast for 10 minutes. Spoon accumulated juices back over chicken, reverse pan back to front, and return to oven. Repeat four times, basting every 10 minutes and switching pan position each time. If chicken browns too quickly, lower heat a bit. If juices dry up, use reserved liquid and 1 or 2 tablespoons of water or orange juice.
• After 50 minutes of roasting, insert an instant-read thermometer into a thigh; when it reads 155 to 165 degrees, remove chicken from oven, and baste one final time. Let rest 5 minutes before serving.