Ingredients
- 6–8 chicken thighs (bone-in, skin-on)
- 1 large orange (zest + 1/2 cup juice)
- 1 lime (2 tablespoons juice)
- 2 tablespoons honey
- 3 tablespoons olive oil
- 4 garlic cloves, minced
- 1 teaspoon paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Optional: 1/4 teaspoon red pepper flakes
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Optional: Fresh rosemary or thyme sprigs
Instructions
In a bowl, whisk together the orange juice and zest, lime juice, honey, olive oil, garlic, paprika, cumin, salt, and pepper. Add the chicken thighs to the marinade and let them sit for at least 30 minutes, or ideally 2–4 hours in the refrigerator.
Heat a skillet with a little oil. Sear the chicken thighs skin-side down until the skin is crispy and golden. Transfer the chicken to a baking dish, pour the remaining marinade on top, and add rosemary or thyme. Bake at 400°F for 25–30 minutes, or until cooked through and caramelized.
Pair with coconut rice, roasted sweet potatoes, plantains, or a tropical salad.
Florida tip: Add a few orange or grapefruit slices to the baking dish for extra aroma and color.