Citrus-Marinated Chicken

It’s hard to believe the month of August is here already. With that said, I wanted to share with you a savory dish (not sweets this time) that I made from a recipe in the August 2013 issue of Bon Apétit magazine: citrus-marinated chicken thighs. The recipe was simple and easy to follow. At first, I was worried that the chicken might turn out on the dry side, since I had to broil the chicken. However, the magazine noted that “an herby and citrus marinade ensures juicy, tasty chicken.” Sure enough, the chicken was moist and full of bold citrus flavor – definitely a perfect summertime dish.

 

citrus chicken

 

Citrus-marinated chicken thighs recipe (yields 4 servings; time: 50 minutes):

Ingredients:

  • 1 bunch of scallions, thinly sliced
  • 1/2 bunch cilantro, leaves and tender stems only
  • 2 garlic cloves, chopped
  • 1 teaspoon finely grated lime zest
  • 1 teaspoon finely grated orange zest
  • 1/4 cup fresh lime juice (1 lime)
  • 1/4 cup fresh orange juice (half a large orange)
  • 1/4 cup reduced-sodium soy sauce (I used Kikkoman)
  • 2 tablespoon vegetable oil
  • 1 tablespoon kosher salt
  • 2 pounds skin-on, bone-in chicken thighs

 

Directions:

  1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in food processor or blender until a coarse purée forms. 
  2. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag.
  3. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
  4. Preheat broiler.
  5. Remove chicken from marinade and place, skin side down, on a foil-lined broiler-proof baking sheet; discard marinade.
  6. 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 degrees, 12-15 minutes longer.
  7. Garnish with sliced scallions and serve chicken with reserved marinade

 

 

DSC_1903

 

Jamie’s tips:

  • I don’t have a food processor. Instead, I finely chopped all the ingredients, which seemed to have worked fine for the marinade.
  • I used a smaller amount of olive oil instead of vegetable oil in the marinade.
  • The seasoning might be a bit too aggressive for some palates; feel free to reduce the salt and soy sauce amount in the marinade.
  • If your oven has different temperature options for the broiler, I would recommend broiling the chicken on low for slightly longer period of time; otherwise, the chicken will be very charred.
  • If you have the grill working, this would be a great alternative to broiling.

 

For those of you who enjoy citrus-flavored food, I would suggest trying this simple chicken recipe. Bon apétit!

About Jamie

Hi! My name is Jamie and I am a Boston native, amateur baker, food nerd, macaron addict, globetrotter, and fitness enthusiast. Currently, I manage grants at Dana-Farber Cancer Institute in Boston, MA. I'll be blogging every Friday about my baking endeavors, food interests and travel, restaurant reviews, and reports on the latest food trends.

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