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cilantro citrus chicken thighs

Zesty Cilantro Citrus Chicken Thighs

These vibrant chicken thighs feature a bright marinade of fresh herbs and citrus that transforms ordinary poultry into an extraordinary meal. The combination of lime and orange juices tenderizes the meat while infusing it with zesty flavor, and the broiling method creates irresistibly crispy skin.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 4 people
Course: Main Course
Cuisine: Latin American
Calories: 385
Ingredients Equipment Method Notes

Ingredients
  

  • 2 pounds skin-on, bone-in chicken thighs
  • 1/4 cup fresh orange juice
  • 1/4 cup reduced-sodium soy sauce
  • 1 teaspoon finely grated orange zest
  • 1/2 bunch cilantro leaves and tender stems only
  • 1 bunch scallions thinly sliced (reserve 1/4 cup for garnish)
  • 2 tablespoons avocado oil with basil regular avocado oil can substitute
  • 1 teaspoon finely grated lime zest
  • 1/4 cup fresh lime juice
  • 1 tablespoon kosher salt
  • 2 cloves garlic chopped

Equipment

  • Food processor or blender
  • Broiler-proof baking sheet
  • Instant-read thermometer

Method
 

  1. Set aside about 1/4 cup of the thinly sliced scallions for garnish.
  2. In a food processor or blender, combine the remaining scallions, cilantro leaves and tender stems, chopped garlic, lime zest, orange zest, lime juice, orange juice, soy sauce, avocado oil, and kosher salt. Pulse until you have a coarse purée with visible herb bits.
  3. Reserve 1/4 cup of the marinade for serving later.
  4. Place the remaining marinade in a large resealable plastic bag. Add the chicken thighs and seal the bag. Massage to ensure each piece is thoroughly coated.
  5. Refrigerate for at least 20 minutes, though 2 hours will allow flavors to better penetrate the meat.
  6. When ready to cook, preheat your broiler.
  7. Remove the chicken from the marinade (discard the remaining marinade in the bag) and place pieces skin side down on a foil-lined broiler-proof baking sheet.
  8. Broil until the underside is lightly browned, about 5 minutes.
  9. Flip the chicken pieces and continue broiling until completely cooked through and the skin has developed a crispy char, about 5 minutes more. The internal temperature should register 165°F on an instant-read thermometer inserted into the thickest part.
  10. Serve the chicken thighs drizzled with the reserved marinade and garnished with the reserved scallions.

Notes

For the best flavor, use freshly squeezed citrus juices rather than bottled versions. The skin-on, bone-in chicken thighs are essential for juiciness and that irresistible crispy skin—don't substitute with skinless or boneless varieties. If you can't find avocado oil with basil, use regular avocado oil and add a few fresh basil leaves to the marinade.
Leftovers make excellent tacos the next day. Store refrigerated in an airtight container for up to 3 days.