Citrus Marinated Chicken

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You know those recipes you have that you can make by heart and have earned a place in your regular dinner rotation?  We have a few favorites too: chili and cornbread, spaghetti and Italian sausages, flank steak tacos…these are the dishes I make practically every week and never use a recipe.  This succulent and aromatic chicken is so easy and delicious, I believe it just earned it’s ticket to our table on a weekly basis.  You can use a cut up whole chicken or just thighs and drumsticks if you prefer.

  • 1 whole chicken
  • zest and juice of two oranges
  • zest and juice of one lime
  • 1/4 C. soy sauce or tamari
  • 1 C. chopped cilantro
  • 3 garlic cloves, minced
  • 1 t. kosher salt
  • 4-5 green onions, chopped

Prepare the chicken by cutting out the backbone and spreading it open.  Press down on the breastbone to flatten it.  I use kitchen shears and cut along the sides of the spine, it’s pretty easy if the shears are sharp.  This is a great method for roasting since the chicken cooks more quickly and evenly.  Combine all the other ingredients in a bowl and add the chicken.  Toss the chicken around with the marinade to coat it.  Cover and chill for at least two hours or up to overnight.  Heat the oven to 400 degrees.  Spray a rimmed baking sheet with cooking spray.  Place the chicken on the pan, breast side up, reserving the marinade.  Roast the chicken for 45 minutes, pouring the reserved marinade over it about half way through the roasting time.  Let the chicken rest for at least ten minutes before carving.

 

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About swellkid recipes

I am a mother of two boys, a wife, a teacher, and an avid home cook. These recipes are written, tested and created or adapted by me in my home kitchen. All photos were taken by me unless otherwise noted. My motto is, if I can do it, you can do it!
This entry was posted in Asian, Gluten Free and tagged , , , , , , , , . Bookmark the permalink.

One Response to Citrus Marinated Chicken

  1. Donna Shoemaker says:

    looks good. I might add 1/4 cup of honey and a dash if ginger rather than the cilantro. I’ll try it tomorrow and send a pic

    Sent from my iPhone

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