Get the Recipe: Citrus Marinated Chicken Thighs
Bone-in/skin-on chicken thighs, marinated in citrus, then roasted off in the oven. Served with a citrus sauce. A quick and easy weeknight meal.
Ingredients
- 5-6 skin-on/bone-in chicken thighs
Marinade:
- 2 cloves garlic, crushed
- 1/4 inch slice fresh ginger, about 1-inch diameter or 1 teaspoon ginger paste
- 1/2 cup fresh citrus juice, orange, lemon, lime or any mixture *see Note 1 below
- 1/4 cup soy sauce, low sodium recommended
- 1/4 cup white vinegar
- 2 Tbsp white granulated sugar
For sauce:
- 1 teaspoon cornstarch
Instructions
- Combine all the marinade ingredients in a medium bowl. Place chicken thighs in a large resealable plastic bag and pour in marinade. Press out as much air as possible, seal and refrigerate at least 2 hours or up to 12 hours.
- Place oven rack in top third of oven and preheat oven to 425F (non-convection) Remove chicken from bag and onto a foil-lined, rimmed baking sheet. Transfer the marinade to a small saucepan and stir the cornstarch into the mixture. Roast chicken until cooked through, about 30-40 minutes, depending on the size of your chicken thighs.
- When chicken is almost done, bring sauce to a boil in the saucepan, then simmer until slightly reduced and thickened. Spoon over chicken, to serve. Nice with rice and a green vegetable.
Notes
Note 1: I generally use 5 Tablespoons orange juice, 2 Tablespoons lime juice and 1 Tablespoon lemon juice. If I don't have limes, I'll do 6 Tablespoons orange and 2 Tablespoons lemon juice.
Be sure to read the notes above this recipe card, for more tips on making this recipe.
Serving: 1 serving, Calories: 354 kcal, Carbohydrates: 10 g, Protein: 24 g, Fat: 23 g, Saturated Fat: 6 g, Cholesterol: 138 mg, Sodium: 920 mg, Potassium: 351 mg, Sugar: 7 g, Vitamin A: 110 IU, Vitamin C: 12.3 mg, Calcium: 17 mg, Iron: 1.4 mg
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