Citrus Grilled Chicken Thighs

Citrus Grilled Chicken Thighs
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  1. 3/4 cup freshly squeezed orange juice, about 2 oranges
  2. 2 tablespoons grated orange zest
  3. 1/3 cup freshly squeezed lemon juice, about 1 large lemon
  4. 1 tablespoon grated lemon zest
  5. 1 teaspoon salt
  6. 1 teaspoon chiffonade fresh rosemary leaves (don’t use more or it will overpower the recipe)
  7. 1 1/2 tablespoons chiffonade basil leaves (or 1 1/2 teaspoon dried)
  8. 3 tablespoons white balsamic vinegar, or regular balsamic
  9. 3 tablespoons shallots, minced
  10. 1 tablespoon honey
  1. 1 tablespoon olive oil
  2. 1 tablespoon shallots, minced
  3. 2 teaspoons fresh minced ginger
  4. 1/2 cup orange marmalade (look for marmalade with small rinds)
  5. 1/4 cup Heinz sweet chili sauce
  6. 1 tablespoon white balsamic vinegar
  7. 1/3 cup fresh lemon juice
  8. 1/4 cup reserved marinade, strained
  1. Chicken thighs, boneless, rinsed and patted dry
  2. Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours, or overnight.
  3. Preheat the oven to 350 degrees F.
  4. Remove the chicken from the marinade, reserving @ 1/2 cup for glaze and put the chicken in a 13 by 9-inch pan and bake for 45 minutes. Baste with the glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
Directions for Glaze
  1. In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.
Chef Ursula

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