Citrus Herb Chicken Thighs
I used to be strictly a white meat girl. But when I started transitioning to real foods, and I started cooking more whole chickens, I realized what I was missing. I am now officially a thigh girl. They are super tasty, easy to cook, and less expensive than boneless skinless breasts. Seasonal citrus, fresh herbs, and white wine give these a nice bright flavor. If tangerines are out of season, you can use orange juice. They are perfect with Tangerine Rice Pilaf.
Citrus Herb Chicken Thighs
Author/Source:
Kim @ Onceamonthmom.com
Ingredients:
- 2.5 pounds chicken thighs (bone in, with skin)
- 0.5 cup fresh squeezed tangerine juice
- 0.25 cup fresh lemon juice
- 0.25 cups dry white wine
- 2 teaspoons minced garlic
- 1 teaspoon fresh rosemary, chopped
- 0.25 teaspoons dried thyme
- salt and pepper to taste
Directions:
Using a sharp knife or kitchen shears, pierce a small whole in chicken skin to allow marinade to soak through. Place chicken thighs in a gallon freezer bag. In a small bowl, combine lemon juice, tangerine juice, wine, garlic, rosemary, thyme, salt, and pepper. Whisk together, then pour into freezer bag with chicken. Allow chicken to marinade for 2 hours, or proceed to freezing directions. After marinating, place contents of bag into a baking dish. Bake at 350 degrees for 45-50 minutes, or until juices run clear. Serve over tangerine rice pilaf.
Freezing Directions:
Prepare chicken and marinade as directed above. Label and lay flat to freeze. TO SERVE: Thaw. Place chicken in a baking dish and bake at 350 degrees 45-50 minutes, until juices run clear. Serve baked chicken over tangerine rice pilaf.
Servings: 4
**conversion chart image provided by Erik Spiekermann
How many servings does this make?
This is going on my menu for this weekend! About how many servings do you think this will make?
Four. I updated the post – thanks!
Do I drain marinade? Thanks ;)
No, you should bake the chicken in some liquid to keep it from sticking and to really infuse the flavors.