MXM_K2780V0_OR1_CR_640x428.jpg' alt='Citrus Chicken Taco Recipe' title='Citrus Chicken Taco Recipe' />Marin Mama Cooks. Ok, I have to say that this is one of my favorite chicken recipes ever, and Zoe and Eli both agree with me. We tried this the other night, gave each other the thumbs up, and said that this chicken was totally blog worthy and need to be posted sooner than later. The chicken is SO moist and full of flavor from the citrus marinade, and the skin gets all crispy and yummy from cooking under the broiler. This is seriously going to be one of my new go to recipes for chicken, and the best part is that it can be made year round because its cooked under the broiler. Yippee You could also grill it up, or even sear it in your cast iron skillet and then bake it off in the oven. Hey, its a flexible chicken recipe I can see paring this chicken with some 5 minute roasted cauliflower or 5 minute roasted Brussels sprouts in the fall and kale mashed potatoes in the winter. This chicken is total comfort cooking anytime of year. This marinade is super simple to throw together and its a perfect weeknight recipe, as the marinade only has to sit on the chicken for a minimum of 2. Citrus Chicken Marinade For GrillingYou can use either chicken thighs, drumsticks and breasts, or all three if you want. We used 3 thighs and one chicken breast that the butcher cut in half, so that it would absorb the marinade better. We paired this with the below green bean, mint, dill and feta salad and some french bread one night and some Israeli couscous salad and corn on the cob another night. I mean its chicken, so go ahead and pair it with any of your favorite sides. Bon Appetitserves 4. We used 3 thighs and 1 breast that was cut in half so it could absorb the marinade better. Lets prep all of the ingredients. Thinly slice up the scallions. Zest and juice up your limes and orange, wash and chop off the thick ends of the cilantro. Peel and roughly chop up the garlic. Get out a blender, mini prep or food processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, 14 cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt. Its pretty all together isnt it Blend or pulse the ingredients until a coarse puree forms. Set aside 14 cup of the marinade to use for topping the cooked chicken. Make sure you do this, because the marinade is wonderful on the cooked chicken. Put the chicken into a gallon sized ziploc bag. Add in the remaining marinade, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the marinade gets on and seeps into all of the chicken. Put the chicken into the refrigerator to marinate for at least 2. Dont marinate the chicken for longer than 2 hours as the citrus might cook the chicken a bit and make it gummy. If youre pressed for time, you can make the marinade ahead in the morning and then just add it to your chicken when you get home at night. Make sure to let it marinade with the chicken for at least 2. Pre heat your broiler and set your oven rack 5 to 6 inches below your broiler. You want the actual chicken to be 5 to 6 inches below the broiler, so when youre setting up the rack, make note of the chicken on that will be on there. Get out a broiling pan or a broiler proof baking sheet and line the bottom with foil. Remove the chicken from the marinade and place it skin side down on the pan, discard the marinade. Place the chicken under the broiler and broil until lightly browned on the bottom, about 5 minutes. Using tongs, turn the chicken over to the skin side, and continue to broil until cooked through and an instant read thermometer inserted into the thickest part of the thighs and breast registers 1. Keep an eye on your chicken, you may need to turn it a few more times so that it doesnt burn. Note Ive made this recipe twice and my chicken breasts and thighs were different sizes both times. Sometimes I had to cook the meat longer and turn it more than once, so that it didnt burn too much on one side. Keep an eye on your chicken and know that you may have to turn it more than once and it may take longer than the suggested time above. Also, a chicken breast is going to take longer to cook than the thighs and drumsticks, so you will want to take off the thighs and drumsticks when theyre done and set them aside while you finish off the breasts. Top the chicken with some of the reserved marinade. Pour orange juice concentrate over chicken and cover cook for 3 to 5 minutes, then stir in vegetable stock, cover and simmer for 15 minutes, basting with skillet juices. Add oregano, thyme, pepper and onion mix well and simmer for another 5 minutes. Stir in mushrooms, cover and cook for another 54. Steps 3http hIDSERP,5128. Photos 1Total Time 45 minshttp hIDSERP,5153. Citrus Chicken Recipe Guy Fieri Food Network4 pounds bonein chicken thighs 34 cup freshly squeezed orange juice, about 2 oranges 2 tablespoons grated orange zest 1 teaspoon salt 2 teaspoons freshly. Author Guy FieriSteps 5Difficulty Easyhttp hIDSERP,5181. Grannys Vinegar Chicken Recipe Allrecipes. A vinegar jalapeno chicken recipe from the hills of North Carolina3. Steps 4http hIDSERP,5175. Photos 1Total Time 9 hrs 20 minshttpswww. IDSERP,5206. 1Citrus Chicken Recipe Taste of HomeI adapted this recipe from a cookbook, and its one of my husbands favorites, says Wendy Anderson of Santa Rosa, California. Its proof that a light recipe can. IDSERP,5228. 1CitrusMarinated Chicken Thighs recipe Epicurious. Preparation. Set aside 14 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food. IDSERP,5241. 1Grilled Citrus Chicken Recipe Bon AppetitPrepare a grill for medium heat. Rub chicken pieces with 2 Tbsp. Grill chicken, skin side down, turning occasionally and squeezing. Say hello to my most readerloved recipe Try this easy, elegant roasted chicken with fresh lemons, oranges and herbs. Ravioli Lasagna Bake there. Its perfect for weeknight meals or special. I hope that you all love this chicken dish as much as we all did. Hey, if you make it, let me know what you think I would love to see if this become one of your favorite chicken dishes as well. Like chicken Then try one of our other favorite chicken recipes. Rosemary skillet chicken. The best oven baked crispy chicken. Easy skillet chicken parmesan. You dont have to cook this chicken under the broiler, feel free to grill it up or sear it in your cast iron pan and then bake it off in the oven. We used 3 thighs and 1 breast that was cut in half so it could absorb the marinade better. Lets prep all of the ingredients. Thinly slice up the scallions. Note the recipe called for reserving an extra cup of chopped scallions for topping the chicken at the end, but honestly we never used the reserved scallions, so Im not adding that to this recipe. Zest and juice up your limes and orange, wash and chop off the thick ends of the cilantro. Peel and roughly chop up the garlic. Get out a blender, mini prep or food processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt. Blend or pulse the ingredients until a coarse puree forms. Set aside cup of the marinade to use for topping the cooked chicken. Make sure you do this, because the marinade is wonderful on the cooked chicken. Put the chicken into a gallon sized ziploc bag. Add in the remaining marinade, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the marinade gets on and seeps into all of the chicken. Put the chicken into the refrigerator to marinate for at least 2. Dont marinate the chicken for longer than 2 hours as the citrus might cook the chicken a bit and make it gummy. If youre pressed for time, you can make the marinade ahead in the morning and then just add it to your chicken when you get home at night. Make sure to let it marinade with the chicken for at least 2. Pre heat your broiler and set your oven rack 5 to 6 inches below your broiler. You want the actual chicken to be 5 to 6 inches below the broiler, so when youre setting up the rack, make note of the chicken on that will be on there. Get out a broiling pan or a broiler proof baking sheet, and line the bottom with foil. Remove the chicken from the marinade and place it skin side down on the pan, discard the marinade. Place the chicken under the broiler and broil until lightly browned on the bottom, about 5 minutes. Using tongs, turn the chicken over to the skin side, and continue to broil until cooked through and an instant read thermometer inserted into the thickest part of the thighs and breast registers 1. Keep an eye on your chicken, you may need to turn it a few more times so that it doesnt burn. Note Ive made this recipe twice and my chicken breasts and thighs were different sizes both times. Sometimes I had to cook the meat longer and turn it more than once, so that it didnt burn too much on one side. Keep an eye on your chicken and know that you may have to turn it more than once and it may take longer than the suggested time above. Also, a chicken breast is going to take longer to cook than the thighs and drumsticks, so you will want to take off the thighs and drumsticks when theyre done and set them aside while you finish off the breasts. Top the chicken with some of the reserved marinade. The chicken tastes great either way. Eli opted out of the marinade, but John, Zoe and I tried it and loved it. I hope that you all love this chicken dish as much as we all did.