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Monday, September 2, 2013

Citrus Marinated Chicken Thighs

Citrus Marinated Chicken Thighs
 You may have noticed an upswing of meat recipes on the blog recently. While Ryan and I are both perfectly content eating meatless dinners several days a week, I think I’ve subconsciously been craving meatier sources of protein since I’ve been pregnant.
Pin Itchicken thighs
This citrus marinated chicken is by far one of the best things to come off of our grill this summer! I contacted both my mom and my grandma the night we had it, insisting they make it soon. Bon Appetit’s original recipe calls for broiling the chicken, but we threw it on the grill and I suggest you go that same route if you’re able. The chicken only needs to marinate for twenty minutes (and up to two hours), but if you’re really tight on time, make the marinade ahead of time and stick the chicken in it when you get home from work.
chicken thighs
The citrus zests and juices in the marinade along with the soy sauce produce the most tender, flavorful chicken. We mmm-ed our way through every bite, and I may or may not have wanted to lick the excess juices right from my plate. What more of an endorsement do you need? Make this!

One Year Ago: Feta Herb Dip
Two Years Ago: Grilled Zucchini and Red Onion with Lemon Basil Vinaigrette and World Peace Cookies
Three Years Ago: Fig & Olive Tapenade
Four Years Ago: Scotcheroos

Citrus Marinated Chicken Thighs
slightly adapted from Bon Appetit August 2013

-1 bunch scallions, thinly sliced
-1/2 bunch cilantro, chopped
-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 lbs chicken thighs

1. Set aside 1/4 cup scallions for serving. Add cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions to a blender or food processor and blend/puree until a coarse puree forms. Set aside 1/4 cup marinade for serving.
2. Place the remaining marinade in a large resealable plastic bag with the chicken. Seal the bag and turn to coat. Chill for at least 20 minutes and up to 2 hours.
3. Remove chicken from marinade and grill until cooked through (165F). Serve chicken with reserved marinade and scallions.