Oaxacan Adobo-Marinated Grilled Chicken Thighs
Dietary and allergen labels, nutrition and cost are worked out automatically from each recipe’s ingredients and are a guide only. Check the labels on what you buy yourself — especially for allergies or coeliac disease. More about recipe labels.
Opens Equal House and puts it on the night you choose. No app yet? It’s free, and the recipe comes with you when you install it.
Ingredients
- 800 g chicken thighs, bone-in skin-on
- 2 tbsp ancho chilli paste
- 3 garlic cloves
- 100 ml orange juice
- 1 tsp dried oregano
- 1 tbsp olive oil
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 544 kcal
- Protein
- 37 g
- Carbohydrate
- 27.3 g
- of which sugars
- 3.2 g
- Fat
- 30.4 g
- of which saturates
- 7.7 g
- Fibre
- 4.4 g
- Salt
- 0.59 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Mix the ancho chilli paste, crushed garlic cloves, orange juice, dried oregano and olive oil in a bowl.
- 2
Rub the marinade over the chicken thighs and leave for 15 minutes, or longer if time allows.
- 3
Heat the oven to 200C (180C fan, gas 6) and roast the chicken for 30-35 minutes until cooked through with no pink remaining and the skin is crisp.
- 4
Warm the corn tortillas in a dry pan for 30 seconds a side.
- 5
Serve the chicken with the warm tortillas to wrap.
Plan your meals — and share the cooking
Equal House builds your shopping list by aisle, times the cooking for dinner, and shares it out fairly. Free to start.
Free to start on your iPhone Free to start on your Android phone Free to start · No ads · Your family's data stays yours.