4 servings, 2 thighs per serving
Saladmaster Food Processor
12" Chef's Gourmet Skillet
Chef Sergio Corbia
Looking for a new way to use citrus fruits in your cooking? Then this chicken recipe is for you. Watch Chef Sergio prepare these zesty chicken thighs.
chicken thighs, skin-on, bone-in
garlic, shredded, use Cone #1
lime zest, shredded, use Cone #1
orange zest, shredded, use Cone #1
soy sauce, low-sodium
scallion, thinly sliced, divided
- Place all marinade ingredients (1⁄2 of the cut scallions) in food processor and puree. Set aside 1⁄4 cup (60 mL) marinade and place remaining marinade in large re-sealable bag or container with cover. Place chicken in bag or container and thoroughly coat. Chill at least 20 minutes. Chicken can be marinated 2 hours ahead - keep chilled.
- Preheat skillet on medium heat. When several drops of water sprinkled on skillet skitter and dissipate, reduce heat to medium-low. Remove chicken from marinade, reserve marinade, and place chicken thighs in skillet, skin-side down. Cover with 12" Electric Skillet Cover and cook chicken 5 - 8 minutes, until chicken releases and is browned. Turn, re-cover, and cook other side 5 - 8 minutes.
- Serve chicken with reserved marinade and top with remaining scallions
- An average sized chicken thigh weighs approximately 2 ounces (57 g), not counting skin or bone.