Citrus Marinated Chicken Thighs

Yield:  4 servings

Recipe from Bon Appetit magazine - Aug 2013 issue

Ingredients:

1 bunch scallions, thinly sliced

1/2 bunch cilantro, leaves and tender stems only

2 garlic cloves, chopped

1 tsp finely grated lime zest

1 tsp finely grated orange zest

1/4 cup fresh lime juice

1/4 cup fresh orange juice

1/4 cup reduced-sodium soy sauce

2 Tbsp vegetable oil

1 Tbsp kosher salt

2  pounds skin-on, bone-in chicken thighs

Directions:

Set aside 1/4 cup of 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 puree forms.  Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag.  Add chicken, seal bag, and turn to coat.  Chill in refrigerator at least 20 minutes.

Preheat broiler.  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 instant-read thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 12 to 15 minutes longer.  Serve chicken with reserved marinade and scallions.

Note:  Chicken can be marinated 2 hours ahead.  Keep chilled.