CITRUS-MARINATED CHICKEN THIGHS

This dish packed quite a citrus punch. I enjoyed citrusy dishes like any other person, but this dish was overloaded with it. Adding more to the injury, it came out a bit salty, creating the challenge of knowing what to serve with it. I would suggest a rice dish, or mashed potatoes, but definitely don't serve the chicken on a salad or pasta, because the heightened tastes are quite heavy and needed something bland for a balance. Other than that, it was easy to make for a weeknight dinner. 

Citrus-Marinated Chicken Thighs

Citrus-Marinated Chicken Thighs

Recipe is from Bon Appetit, August 2013. 4 Servings. 

GATHER:

  • 1 bunch scallions, thinly sliced
  • 1/2 bunch cilantro, leaves and tender stems only
  • 2 garlic cloves, chopped
  • 1 tsp finely grated lime zest
  • 1 tsp finely grated orange zest
  • 1/4 cup fresh lime juice
  • 1/4 cup fresh orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 2 tbsp vegetable oil
  • 1 tbsp kosher salt
  • 2 lb skin-on, bone-in chicken thighs

MAKE:

  1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms. Set aside 1/4 cup marinade, place remaining marinade in a large resealable plastic bag. Add chicken thighs, seal bag, and turn to fully coat. Chill at least 20 minutes. 
  2. Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broiler proof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of the thigh registers 165, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.