Chicken is the safest main course when I have friends over. It is tasty, juicy, inexpensive, healthy, and easy to cook with. If you are worried about it being dry, this marinated chicken thigh recipe is double fail-proof.
The original recipe is from Epicurious. I used skinless and boneless chicken thighs instead of bone-in, and skin-on ones. It doesn’t have that beautiful juicy and charcoaled skin look, but it is as delicious with this healthier option.
I also don’t own a food processor. So I chopped the ingredients finely instead. I made quinoa to go with it, but you are welcoming to replace it with rice, brown rice, or any kind of starch you like.
This recipe serves approximately 4.
Ingredients:
- 4 skinless, boneless chicken thighs
- 1/2 bunch cilantro, finely chopped
- 2 garlic cloves, finely chopped
- 1 tsp freshly grated lime zest
- 1 tsp freshly grated orange zest
- 1/4 cup fresh lime juice
- 1/4 cup fresh lemon juice
- 1/4 cup soy sauce
- 2 tbsp olive oil
- 1 tbsp salt
- 1 bunch scallions, thinly sliced , setting aside 1/4 cup for the garnish
Instructions:
- In a medium bowl, put cilantro, garlic, citrus zest, citrus juices, soy sauce, oil, salt and the rest of scallions in the bowl and mix them together. Set aside 1/4 cup marinade.
- Add chicken and chill at least 20 minutes.
- Preheat broiler. Remove the excess marinate on the chicken thighs, leave them on a broilerproof baking sheet, and broil 5-10 minutes each side until they are beautifully charcoaled.
- Serve it with reserved marinade and scallions.
CHUNG LING 