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.
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:
- 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.
- 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.