Citrus-Marinated Chicken Thighs

Ingredients

• 0.5 bunch cilantro leaves 
• 2  garlic clove chopped
• 1 tablespoon kosher salt 
• 0.3 cup juice of lime fresh
• 1 teaspoon lime zest finely grated
• 0.3 cup soy sauce reduced-sodium
• 0.3 cup orange juice fresh
• 1 teaspoon orange zest finely grated
• 1 bunch spring onion thinly sliced
• 2 pounds chicken thighs bone-in
• 2 tablespoons vegetable oil 

Equipment

• food processor
• baking sheet
• blender
• kitchen thermometer
• aluminum foil
• broiler
• ziploc bags

Directions

1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag.
2. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
3. Preheat broiler.
4. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer.
5. Serve chicken with reserved marinade and scallions.
6. DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.
7. Per serving: 250 calories, 12 g fat, 1 g fiber
8. Bon Appétit