Citrus-Marinated Chicken Thighs

IMG_0010

Chicken thighs are the unsung heroes of economical, healthy cooking, and this simple citrus marinade makes them really shine. I come back to it again and again.

This dish is fairly quick, flavorful, and versatile. I’ve used this recipe with both bone-in and boneless varieties, although bone-in hold up a bit better — especially if you decide you’d rather grill outdoors than broil, which works well too!

???????????????????????????????

A few tips for marinading: you want both an acid (citrus) and an oil. Use a glass container or plastic bag, not metal, and keep the meat in the refrigerator. With chicken, don’t marinade longer than 2 hours.

???????????????????????????????

The chicken and reserved sauce are fantastic served over roasted spaghetti squash or pasta and  a large helping of broccoli, or try it with a bed of your favorite greens. Next time, try a double batch of the marinade and use it for grilled or roasted vegetables.

???????????????????????????????

???????????????????????????????

Citrus-Marinated Chicken Thighs

From Bon Appetit

Makes 4 servings (2 thighs per person)

1 bunch scallions (green onions), white and light green parts only
1/2 bunch cilantro, leaves and tender stems only
2 garlic cloves
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 tablespoons vegetable oil
1 tablespoon kosher salt
8 chicken thighs, preferably bone-in, skin-on (about 2 pounds)

If you like raw scallions, finely chop them and set aside 1/4 cup.

Place all ingredients except chicken into a food processor or blender and pulse until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes, but no more than 2 hours.

Preheat broiler. Line a broiler-proof baking sheet with foil. Remove chicken from marinade and place skin side down on 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 thigh registers 165°, 12–15 minutes longer.

Serve chicken with reserved marinade and scallions, if desired.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s