Temecula Sweets Marinated Chicken

Serves 6 | 


3 pounds boneless skinless chicken thighs or breast cutlets
12 Temecula Sweets tangerines, peeled and seeded, coarsely chopped
1 onion, chopped
1/4 7-ounce-can chipotle chili peppers in adobo
3 cloves garlic, chopped
1/3 cup fresh cilantro, chopped
1 tablespoon fresh rosemary leaves, chopped, (or teaspoon dried)
1 tablespoon fresh thyme leaves, (or teaspoon dried)
1 tablespoon fresh marjoram leaves, (or oregano, or teaspoon dried of either)
1 teaspoon salt
2 tablespoons olive oil
fresh parsley, choppedfor garnish
orange slices, for garnish


  1. In a blender or food processor, combine the chopped tangerines, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée. Taste and add more chipotle until you reach desired smoky flavor and heat.
  2. Put boneless chicken thighs or breast between two sheets of wax paper and pound with a meat hammer until an even thickness of about 1/2-inch. Combine the chicken pieces and the tangerine marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.
  3. Heat olive oil in a large cast iron pan on medium high heat. Remove chicken pieces from the marinade, wiping off excess, but not all, marinade. Working in batches, cook the chicken pieces for 4 to 5 minutes on each side. Serve over rice.