Chicken Thighs With Cumin, Cayenne and Citrus

Regarding blandness: First, I would recommend (with Bittman) using thighs (not breast); they take in and complement the marinade flavors much more effectively than do breasts. Second, definitely go with skinless (whether boned or bone-in): this is not a crispy-skin chicken recipe where the flavors mainly adhere to the skin and insulate the meat, keeping the meat moist and tender; this is a get-all-those-flavors-deep-inside-the-meat-and-let-the-marinade-keep-it-moist-and-tender kind of chicken.

The marinade is excellent and would be with many meats. The whole thing can be cooked with chopped potatoes marinated along with the meat in the oven at 425F for 15 minutes, then toss the potatoes, and then roast another 25 minutes. Using the technique from this recipe here called Roasted Chicken with Potatoes, Arugula and Garlic Yogurt.

Go easy on the oil in the marinade, however, because it will tend to collect in the roasting pan.

I don't have a grill and my smoke detectors frown on long-term cooking under the broiler. In a large, deep, non-stick skillet I heated a tablespoon of canola oil to smoking over medium heat and sauteed the thighs 8 minutes on a side. Everybody loved them.

This marinade is also great with pork tenderloin. Noting the previous commenters thought the recipe was too bland, I added a chipotle pepper. The pork tenderloin was fantastic, served with a squeeze of lime!

Substituted salsa for orange juice and marinated chicken chunks in sauce for an hour. Browned chicken in hot skillet in a little avocado oil, then deglazed pan with coconut water and let chicken finish cooking in the sauce on low heat under a lid. Substituted red palm oil for peanut oil. Scrumptious!

Flavor was great. Not overpowering, not bland. I followed the recipe and marinated for 1 hour. It took some care on the grill to avoid excessive flareups and get even browning, which is key. The kids loved it.

One of my neighbors gave us some Sour oranges from their tree so I was able to make the recipe like the traditional version, no lime juice needed. I used bone-in skin-on chicken thighs, salted generously and kicked up the cayenne a ittle bit , marinated for an hour, and roasted them in the oven at 425 degrees for 55 minutes. Delicious! Will definitely do again.

I made a double batch of mixed skinless and boneless thighs and breasts. Worked well to bake first at 425 for 15 minutes, and then finished it off in the broiler. Delicious, good for a crowd, and even better for lunch the next day!

I was all in on using the chicken thighs with bone in. I brined the thighs for 4 hours and then cooked over medium heat on a gas grill. 350-375 turning to avoid a flare-up
My wife loves the skin crispy and it can be done with care.
With the skin on made sure the seasonings were tucked in between the skin and the meat yum!

I used skinless boneless thighs and marinated them for about 6 hours. It took about 30 minutes total under the broiler but came out fantastic. The only thing I changed was to add some cilantro to the marinade in addition to adding on top after cooking. Highly recommend!

A completely different recipe! #smh

I selected this as the main for my birthday dinner..however did a tryout prior & found the depth of flavours 'nice' but boring..esp being Mexican influenced..so we upped all the seasonings (holding the cayenne 'cause one guest cannot take 'heat') & marinated for a few HOURS..30 mins 'marination' is a joke! Bone-in important for deeper flavour..skin ON protects the chicken flesh, & we served this with a light tomato & lime juice/onion salsa..YUM!

Roasted uncovered for 45 min at 425 and 450 for 10 minutes more...to accomodate roasting some asparagus. Used half a grapefruit squeezed as the citrus and added a dash of cinnamon to the other spices.

So this is entirely different dish.

I'm disappointed that my gas grill produced chicken that looked nothing like what is above. That looks a lot more like it was produced on a griddle or cast iron. My chicken looked like gray fish with grill marks.