½tspcayenne peppermore if you like it spicy - I usually add 2 teaspoons
1 ½tspground coriander powder
2tspground black pepper
½cup- 2/3 cup of freshly squeezed orange juiceabout 1 orange
3tbspof lime juiceapproximately 1 lime
¼cupunflavoured oilvegetable oil or olive oil
3lbof chicken piecesabout 8 chicken thighs - bone in
3sweet onionsthickly sliced
4bell peppersthickly sliced (add more if you like)
I also added some jalapeno peppersoptional
Mix together the ingredients for the Fajita seasoning. You can make multiple batches of this and store in an air-tight bottle.
Mix the contents of the Fajita seasoning with all the ingredients of the marinade (except the chicken) until well combined.
Pat dry chicken pieces and place them in a dish (that you can keep in the fridge). Pour the marinade over the chicken pieces and use clean hands to mix the chicken well with the marinade, making sure all the chicken pieces are coated well.
Leave for about 2-3 hours (up to 24 hours) in the fridge to marinate.
Preheat oven to 350°F / 180°C. Prepare a roasting pan or tray by lining it with foil (I did not actually do this, but it's a lot easier to clean) and lightly coat the surface with oil.
Place the marinated chicken pieces on the tray (skin side up). Pour remaining marinade on top and place the tray in the middle of the oven. Bake for about 30 minutes, and baste with the juices in the tray halfway through (if the skin is starting to get too dark, cover it with some foil).
After 30 minutes, transfer the jalapeno (if using), sliced onions and bell peppers to the tray and pour some of the juices in the tray on top of these and roast for a further 15 -20 minutes.
Let the chicken pieces rest for a few minutes and serve with some cooked white rice (or Spanish rice), tortillas, salsa and Aji sauce (recipe for Aji sauce coming soon).
NOTE - You can grill or BBQ this chicken just as easily as well. Just use the marinade to baste the chicken pieces while they are being grilled so that you retain that wonderful moisture.