Makes:
4 servings, 2 thighs per serving
Utensil:
Saladmaster Food Processor
12" Chef's Gourmet Skillet
Food Processor
Contributed By:
Chef Sergio Corbia
Ingredients
Recipe Description:
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.
8
chicken thighs, skin-on, bone-in
Marinade
1⁄2
bunch
cilantro
2
cloves
garlic, shredded, use Cone #1
1
teaspoon
lime zest, shredded, use Cone #1
(2
g)
1
tablespoon
orange zest, shredded, use Cone #1
(6
g)
1⁄4
cup
lime juice
(60
mL)
1⁄4
cup
orange juice
(60
mL)
1⁄4
cup
soy sauce, low-sodium
(60
mL)
2
tablespoons
vegetable oil
(30
mL)
1
tablespoon
kosher salt
(18
g)
1
scallion, thinly sliced, divided
Directions:
- 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
Tips:
- An average sized chicken thigh weighs approximately 2 ounces (57 g), not counting skin or bone.
Directions
Tips
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