Blistered Chicken with Garlic, Urfa Chile, and Orange
Blistered Chicken with Garlic, Urfa Chile, and Orange is a flavor-forward, globally inspired dish that brings together the smoky depth of Turkish chile, the aromatic richness of garlic, and the bright zest of fresh orange in a single skillet. With crisp, golden chicken and a citrusy, spiced sauce, this recipe is an elegant yet easy-to-make meal that transforms everyday ingredients into a memorable dining experience.
Ingredients
- ▢ 6 boneless skinless chicken thighs (about 1 1/4 to 1 1/2 pounds total)
- ▢ 1/2 teaspoon fine salt plus additional to taste if needed
- ▢ 1 tablespoon garlic powder
- ▢ 1 tablespoon ground sumac
- ▢ 1 tablespoon dried orange peel
- ▢ 1 1/2 teaspoons Urfa chile flakes also known as Urfa biber
- ▢ 2 tablespoons high-heat oil such as avocado, sunflower, or vegetable oil, plus extra if necessary
Instructions
Prep the Chicken:
- Pat the chicken thighs dry with paper towels. This helps them brown better during cooking. Place the chicken in a large bowl or on a tray.
Season the Chicken:
- In a small bowl, mix together the garlic powder, sumac, dried orange peel, Urfa chile flakes, and 1/2 teaspoon of fine salt. Sprinkle this spice blend evenly over both sides of the chicken thighs. Gently press the spices into the meat so they adhere well.
Marinate (Optional but Recommended):
- For deeper flavor, let the seasoned chicken sit at room temperature for 20–30 minutes or refrigerate it for up to 2 hours. If chilling, bring it back to room temperature before cooking.
Sear the Chicken:
- Heat 2 tablespoons of high-heat oil (like avocado, sunflower, or vegetable oil) in a large skillet over medium-high heat. Once the oil is hot and shimmering, add the chicken thighs in a single layer, smooth side down. Do not overcrowd the pan—cook in batches if necessary.
Blister and Brown:
- Let the chicken cook undisturbed for 5–7 minutes until the underside is golden brown and slightly crispy. Flip and cook the other side for another 5–7 minutes, or until the internal temperature reaches 165°F (75°C). If needed, add a little more oil during cooking.
Rest and Serve:
- Remove the chicken from the skillet and let it rest for 5 minutes. This helps retain the juices. Serve hot, optionally garnished with fresh herbs like parsley or cilantro, and a few slices of fresh orange or a light drizzle of olive oil for added brightness.