Citrus Marinated Chicken Thighs Recipes

TRIPLE CITRUS CHICKEN MARINADE

Steps:

• In a mixing bowl whisk together all ingredients except chicken until well combined.
• Place chicken in a gallon size resealable bag or dish.
• Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
• Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
• Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

CITRUS-MARINATED CHICKEN

Steps:

• Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

CITRUS-MARINATED CHICKEN THIGHS

Steps:

• 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.

CITRUS MARINATED CHICKEN THIGHS

Steps:

• In a large Ziploc bag, add the marinate ingredients and push around with your fingers to combine. Place the chicken thighs in the bag and let marinate in the refrigerator for 4 to 24 hours. The longer you leave it in the marinate the more flavor the chicken will have.
• Grill the chicken pieces on medium to high for about 5-6 minutes each side, flipping only once. Or until the chicken is cooked thoroughly. Serve with citrus slices, seasoned potatoes and seasonal vegetables.

HERB AND CITRUS OVEN ROASTED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• In a small bowl whisk together olive oil, garlic, sugar, lemon juice, orange juice, Italian seasoning, paprika, onion powder, red pepper flakes, and salt and pepper.
• Place chicken in a rimmed 13-in. x 9-in. baking dish. Place parts skin side up and spread them out evenly in the pan. Pour olive oil mixture all over chicken, turning pieces to coat all sides. (If you marinated the chicken in this mixture, still add it all in). Arrange slices of lemon, orange and onion around and under the chicken. Sprinkle all over generously with thyme, rosemary, salt and pepper.
• Bake uncovered for about 1 hour, or until chicken is cooked and juices run clear. Remove parts to a serving platter and garnish with additional chopped fresh herbs, if desired.
• Enjoy!

POLLO ASADO (CITRUS MARINATED GRILLED CHICKEN)

Steps:

• Combine the oil, citrus juices and spices in a bowl or measuring cup. Stir to combine.
• Place the chicken into a zip top bag or glass container, then pour the marinade all over the chicken. Be sure to thoroughly coat the chicken with the marinade. Cover and place the chicken in the fridge to marinate for a minimum of 4 hours, up to 8 hours.
• Preheat a grill to medium low heat. Cook the chicken for 30 minutes, turning frequently. Make sure not to walk away, skin-on chicken can flare up quickly!
• Cook the chicken until a thermometer reads 165°F in the center. Serve hot.

CITRUS BAKED CHICKEN THIGHS

Steps:

• In a gallon plastic bag mix oil, chicken stock, garlic, rosemary, salt, pepper and the zest and juice of each the lemon, lime and orange.
• Add chicken and marinate in the refrigerator for 3 - 6 hours. Do not marinate longer than 6 hours.
• When ready to cook the chicken: Preheat oven to 375 degrees. Roast chicken on a sheet pan or casserole dish (discard marinade) with lemon slices for 40-45 minutes until they reach an internal temperature of 165 degrees.
• Remove from oven and allow chicken to rest 5 to 10 minutes and serve.

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.