CHICKEN THIGHS

Chicken Thighs image

Provided by Kante Mexico

Categories Chicken

Time 55m

Yield 4 serving(s)

Number Of Ingredients 11

1 bunch scallion, 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
1/4 cup fresh orange juice
1/4 cup reduced sodium soy sauce
1 tablespoon kosher salt
2 lbs skin-on bone-in chicken thighs
2 tablespoons of kante avocado oil with basil

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.
et 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.

Nutrition Facts : Calories 517.4, Fat 34.9, SaturatedFat 9.7, Cholesterol 191, Sodium 2457.9, Carbohydrate 8.3, Fiber 1.6, Sugar 2.9, Protein 41.3