I’ve been really digging marinades lately. They’re so easy to prepare (Mix all the ingredients together. Add meat. Wait.) and, with a little planning, you can have all the work done the night before so you just have to throw the meat on the grill when you’re ready to eat the next evening. Score!
I made a chicken kabob marinade similar to this one a few weeks back at a 50-person party I catered, and it was such a huge hit that I thought I’d recreate the flavors here for you. Let me tell you, juicing citrus for four is so much easier than juicing it 50. That’s task I wouldn’t wish on many, but having my super-awesome new citrus juicer attachment for my stand mixer made it a whole lot easier.
Lucky for you, this tasty marinade doesn’t need a whole lot of citrus juice when you’re only serving 4 to 6, and you can use whatever kind of citrus you have lying around the fridge: orange, lemon, lime, grapefruit. You name it, you can use it. Add a few sprigs of minced rosemary and some olive oil, and you can walk away from this marinade and call it a day.
One Year Ago: Vegetarian Delight: Spring Spinach & Mushroom Lasagna
Grilled Rosemary-Citrus Chicken Thighs
You can use bone-in or boneless chicken thighs for this recipe, or use any other cut of chicken you desire. This recipe serves 4 to 6, depending on how large your chicken thighs are. Click here to download a printable copy of this recipe.
2 tablespoons chopped fresh rosemary
2 tablespoons citrus zest, from 3 to 4 citrus fruits
½ cup citrus juice, from 4 to 6 citrus fruits
¼ cup olive oil
1½ teaspoon kosher salt
½ teaspoon black pepper
2.5 pounds chicken thighs, skin removed
Put all marinade ingredients besides chicken in a zip-top bag. Shake well to combine. Add chicken, making sure it’s fully covered in the marinade. Refrigerate in a bowl on the counter for 1-2 hours, or in the fridge for up to overnight. Remove from the fridge 1 hour before you plan to grill to bring the chicken to room temperature.
Preheat the grill to medium-high. Grill the chicken, turning occasionally, until it reaches an internal temperature of 160˚F in the thickest part of the thigh, about 6 to 8 minutes. Remove to a plate, let rest 5 minutes, and then serve, garnished with lemon or lime wedges, if desired.