Families Favorite Chicken Thighs
Dark meat is a winner in my house. (You can substitute white meat just adjust your cooking time). My husband loves crisp skin, this recipe does it! Another big perk for me is that you can marinate the chicken 2 hours ahead.
2 pounds bone in, skin on chicken thighs
Thinly sliced scallions, 1 bunch
1/2 a bunch of fresh cilantro
2 garlic cloves
1 tsp finely grated lime zest and orange zest
1/4 c lime juice
1/4 c orange juice
1/4 c tamari or low sodium soy sauce
2 tablespoons vegetable oil
Salt to taste
Set aside some f the scallions to sprinkle on chicken when done. In a food processor combine by pulsing cilantro, garlic, both zests, juices, tamarind, oil, remaining scallions, and salt
Place chicken pieces in a plastic bag and pour in all but 1/4c of marinade. Chill for 20 minutes to 2 hours.
Place chicken on a broiler pan and broil skin down until brown. Turn chicken over and broil until brown. Cover chicken lightly with a sheet of foil and place oven on 350 degrees and cook for 30 minutes.
Place cooked chicken on a serving plate and top with reserved scallions. Serve with the reserved marinade.
For easy clean up, I use non stick foil or parchment when cooking chicken.