Citrus-Marinated Chicken Thighs
From the kitchen of CarlyBright citrus and soy marinade transforms chicken thighs into something special, broiled until the skin crisps and the meat stays juicy inside. Lime and orange zest cut through the savory depth, while cilantro and scallions add fresh bite throughout.
- Prep
- n/a
- Cook
- n/a
- Total
- n/a
- Servings
- 4
- Difficulty
- medium
Ingredients
4 servings
- 11 bunch scallions, thinly sliced
- 11/2 bunch cilantro, leaves and tender stems only
- 12 garlic cloves, chopped
- 11 teaspoon finely grated lime zest
- 11 teaspoon finely grated orange zest
- 11/4 cup fresh lime juice
- 11/4 cup fresh orange juice
- 11/4 cup reduced-sodium soy sauce
- 12 tablespoons vegetable oil
- 11 tablespoon kosher salt
- 12 pounds skin-on
- 1bone-in chicken thighs
Instructions
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 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.
Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.