·1 bunch scallions, thinly sliced
·1/2 bunch cilantro, leaves only
·2 garlic cloves, chopped
·1 teaspoon grated lime zest
·1 teaspoon grated orange zest
·1/4 cup fresh lime juice
·1/4 cup fresh orange juice
·1/4 cup reduced-sodium soy sauce
·2 tablespoons olive oil
·1 tablespoon kosher salt
·2 pounds skin-on, bone-in chicken thighs
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zest, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until coarse purée forms. Set aside 1/4 cup marinade and place remaining marinade in a resealable plastic bag. Add chicken, seal bag, and gently flip to coat. Chill at least 20 minutes. Preheat broiler. Remove chicken from marinade and place, on a foil-lined broiler-proof baking sheet. Broil chicken until lightly browned, about 5 minutes. Flip, then continue to broil until cooked through and checked using an instant-read thermometer, about 12–15 minutes longer. Serve reserved marinade and scallions. Enjoy!
Unexpected side benefit is we eat more veggie meals because we plan around our veg box not around meat purchases, so it’s worked out cheaper and healthier.
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