Recipe for Orange Marinated Chicken

I love Orange Chicken served over white rice and this recipe I found years ago is the tastiest.

Ingredients
3 pounds boneless skinless chicken breasts(or chicken pieces of your choice)
6 oranges, peeled and seeded, coarsely chopped (or 2-3 cups fresh squeezed orange juice)
1 onion, chopped
3 cloves garlic, chopped
1/3 cup chopped fresh cilantro
1 Tbsp fresh rosemary leaves, chopped (or 1 teaspoon dried)
1 Tbsp fresh thyme leaves (or 1 teaspoon dried)
1 Tbsp fresh marjoram leaves (or oregano)
1 teaspoon salt
2 Tbsp olive oil
Chopped fresh parsley and orange slices for garnish

In a blender or food processor, combine the chopped oranges, onion, chipotle in adobo, garlic, cilantro, rosemary, thyme, marjoram, and salt. Pulse a few times to make a coarse purée.

Put boneless chicken thighs 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 orange marinade together either in a bowl or in a ziplock freezer bag. Refrigerate overnight.

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 5 minutes on each side.
Serve over rice.