Grilled Citrus Chicken Thighs Recipe

Olive oil: A rich, flavorful oil that helps to coat the chicken and keep it moist during grilling.

Orange juice: Provides a sweet and tangy flavor that complements the chicken perfectly.

Lemon juice: Adds a bright, zesty kick to the marinade.

Garlic: Minced garlic adds a robust, savory depth to the marinade.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and balances the flavors.

Chicken thighs: Bone-in, skin-on chicken thighs are juicy and flavorful, perfect for grilling.

When marinating the chicken thighs, make sure to massage the marinade into the meat thoroughly. This ensures that the flavors penetrate deeper, resulting in a more flavorful and juicy grilled chicken. Additionally, for an extra burst of citrus flavor, consider adding some zest from the orange and lemon to the marinade.

• olive oil - Substitute with avocado oil: Avocado oil has a similar smoke point and a mild flavor that works well in marinades.

• freshly squeezed orange juice - Substitute with pineapple juice: Pineapple juice provides a similar sweetness and acidity, enhancing the flavor of the chicken.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a comparable tartness and citrusy flavor, making it a good alternative.

• minced garlic - Substitute with garlic powder: Garlic powder can provide a similar garlicky flavor, though it is less pungent. Use ¼ teaspoon garlic powder for each clove of garlic.

• salt - Substitute with soy sauce: Soy sauce adds a salty flavor along with a bit of umami, enhancing the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a similar heat level but a slightly different flavor profile, offering a milder taste.

• bone-in, skin-on chicken thighs - Substitute with boneless, skinless chicken thighs: Boneless, skinless chicken thighs cook faster and are easier to eat, though they may be slightly less juicy.

• Allow the chicken thighs to cool completely before storing. This helps prevent condensation, which can lead to sogginess and spoilage.
• Place the cooled chicken thighs in an airtight container or wrap them tightly in aluminum foil or plastic wrap. This will help maintain their moisture and flavor.
• Store the wrapped or containerized chicken thighs in the refrigerator if you plan to consume them within 3-4 days. This keeps them fresh and safe to eat.
• For longer storage, place the chicken thighs in a freezer-safe bag or container. Make sure to remove as much air as possible to prevent freezer burn.
• Label the container or bag with the date of freezing. This helps you keep track of how long the chicken thighs have been stored.
• When ready to use, thaw the chicken thighs in the refrigerator overnight. This ensures even thawing and maintains the quality of the meat.
• Reheat the chicken thighs in the oven at 350°F (175°C) for about 20 minutes, or until they are heated through. This helps retain their juicy texture.
• Alternatively, you can reheat the chicken thighs on a stovetop over medium heat, adding a splash of olive oil to prevent sticking and enhance flavor.
• For a quick option, use the microwave to reheat the chicken thighs. Place them on a microwave-safe plate, cover with a damp paper towel, and heat in 1-minute intervals until warmed through.
• Serve the reheated chicken thighs with a fresh squeeze of lemon juice or orange juice to revive their citrusy zest.

• Oven Method: Preheat your oven to 350°F (175°C). Place the chicken thighs on a baking sheet lined with aluminum foil. Cover the chicken with another piece of foil to keep it moist. Bake for about 20 minutes or until the internal temperature reaches 165°F (74°C). This method ensures the chicken remains juicy and flavorful.

• Stovetop Method: Heat a skillet over medium heat and add a splash of olive oil. Place the chicken thighs in the skillet and cover with a lid. Cook for about 5-7 minutes on each side, or until heated through. This method gives the chicken a nice, crispy skin while keeping the inside tender.

• Microwave Method: Place the chicken thighs on a microwave-safe plate. Cover with a damp paper towel to retain moisture. Microwave on medium power for 2-3 minutes, checking halfway through to ensure even heating. This is the quickest method but may not retain the crispiness of the skin.

• Grill Method: Preheat your grill to medium heat. Wrap the chicken thighs in aluminum foil to prevent them from drying out. Grill for about 5 minutes on each side, or until heated through. This method helps maintain the original grilled flavor.

• Sous Vide Method: If you have a sous vide machine, set it to 140°F (60°C). Place the chicken thighs in a vacuum-sealed bag and immerse in the water bath for about 45 minutes. This method ensures the chicken is evenly heated and remains incredibly moist.

• Mixing bowl: Use this to combine the olive oil, orange juice, lemon juice, garlic, salt, and black pepper to create the marinade.

• Garlic press: This will help you efficiently mince the garlic cloves.

• Measuring cups: Essential for accurately measuring the olive oil, orange juice, and lemon juice.

• Measuring spoons: Use these to measure out the salt and black pepper.

• Tongs: Handy for turning the chicken thighs on the grill and removing them once cooked.

• Grill: Preheat to medium-high heat and use it to cook the chicken thighs.

• Grill brush: Useful for cleaning the grill grates before cooking.

• Meat thermometer: Ensures the chicken thighs are fully cooked by checking the internal temperature.

• Plate: For resting the chicken thighs after grilling.

• Knife: Useful for any additional prep work, such as trimming excess fat from the chicken thighs.

• Cutting board: Provides a safe surface for any cutting or trimming tasks.

Prepare the marinade ahead: Mix the olive oil, orange juice, lemon juice, garlic, salt, and black pepper the night before and store in the fridge.

Use a ziplock bag: Place the chicken thighs and marinade in a ziplock bag for easy coating and cleanup.

Preheat the grill: Start preheating your grill while the chicken is marinating to save time.

Check internal temperature: Use a meat thermometer to ensure the chicken reaches 165°F quickly and accurately.