This tasty citrus chicken recipe pops with orange and lemon and couldn’t be easier to make. Simply add all ingredients to a blender or processor for the marinade and pour it over chicken pieces (wings and legs are especially fast!). Serve with brown rice and stir-fried vegetables for a quick and healthy gluten-free meal.
Serves: 4
Difficulty: easy
Prep time: 15 min
Inactive time (marinating): 2 hours or more
Cook time: 30 min
Diet: GF
Ingredients
3 shallots, peeled
3 T garlic
1 jalapeno
1 bunch fresh cilantro, stems and leaves
1 each lemon and navel orange, zest and juice
1 t each ground coriander, cumin and sugar
1 T salt
2 t black pepper
4 dashes hot sauce (optional)
¼ c olive oil
¼ c water
4 lb bone-in chicken thighs, legs, breasts or wings or combination
extra salt & pepper to season chicken
Steps
Add shallots, garlic, jalapeno, cilantro, zest, juice, spices, seasonings, hot sauce and water to a food processor or blender and pulse until chopped well. Add olive oil in a steady stream with machine running. Add all to a zip-top plastic bag or container with tight-fitting lid and cover chicken well, tossing to coat. Marinate and refrigerate chicken 2 hours up to overnight. Bake in 350° oven on parchment-lined sheet pan, topping with marinade, cooking until internal temp reaches 165°, approx. 30 min. Serve with citrus slices and jasmine rice.
