| 9 | 50 | 344 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 30 min | 20 min | 4 |
| 1 bunch | Green onion (thinly sliced) |
| 1/2 bunch | Cilantro (coriander) (leaves and tender stems only) |
| 2 clove(s) | Garlic (chopped) |
| 1 tsp | Lime peel (zest) (finely grated) |
| 1 tsp | Orange peel (zest) (finely grated) |
| 1/4 cup | Soy sauce, low sodium |
| 2 tbsp | Vegetable oil |
| 1 tbsp | Kosher salt |
| 908 gm | Chicken thighs, bone-in, skinless |
1. Set aside 1/4 cup sliced scallions.
2. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
3. Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade.
4. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°, 12–15 minutes longer.
5. Serve chicken with reserved marinade and scallions.
Chicken
is a great source of lean protein which aids in muscle growth and repair
| Meat | 2.5 |
| Vegetables | 0.8 |
