 |
| 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.
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.
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
Ingredients:
-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
Directions:
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.
