1 Video | Photo: Grilled Citrus Marinated Chicken Thighs Recipe
Ingredients
- 2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
- Kosher salt
- Freshly ground black pepper
- 1/4 to 1/3 cup vegetable oil
- 1 lemon, zested and juiced
- 1 orange, zested and juiced
- 1 lime, zested and juiced
- Few dashes cayenne pepper
- 10 sprigs fresh thyme
Directions
Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.
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By sirwinlaw_8997347
San Marino, CA
on December 23, 2012
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These were delicious! Now, I did use boneless, skinless thigh fillets, and I marinated them all day, and I used an on the stove top grill pan, and I used canola oil rather than vegetable as I always do for health reasons, all of which worked beautifully. Easy to do (use a microplaner for the citrus peel and most of the work can be done way ahead. I'd add a third or even fourth dash of cayenne next time -- and we don't like our food hot. It just could use another little boost. And if you like garlic, why not add a minced clove or two to the marinade? But it's an excellent citrus marinade just as it is, and whether you eat poultry skin or not or choose canola oil or not or like more cayenne or garlic is all a very personal choice, right? If you marinate all day with skinless, I can assure you, there's lots of wonderful citrus flavor!
By only1big
N. Las Vegas, NV
on July 14, 2012
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I love this recipe.. I marinate over night and inject the excess liquid right to the bone to get a little extra flavor.
By DebeeW
Wisconsin
on May 28, 2012
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This was a hit with the family. I think the next time I'll marinate it longer and maybe even add a little more taragon!
Read all 29 reviews