·1 bunch scallions, thinly sliced
·1/2 bunch cilantro, leaves only
·2 garlic cloves, chopped
·1 teaspoon grated lime zest
·1 teaspoon grated orange zest
·1/4 cup fresh lime juice
·1/4 cup fresh orange juice
·1/4 cup reduced-sodium soy sauce
·2 tablespoons olive oil
·1 tablespoon kosher salt
·2 pounds skin-on, bone-in chicken thighs
Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zest, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until coarse purée forms. Set aside 1/4 cup marinade and place remaining marinade in a resealable plastic bag. Add chicken, seal bag, and gently flip to coat. Chill at least 20 minutes. Preheat broiler. Remove chicken from marinade and place, on a foil-lined broiler-proof baking sheet. Broil chicken until lightly browned, about 5 minutes. Flip, then continue to broil until cooked through and checked using an instant-read thermometer, about 12–15 minutes longer. Serve reserved marinade and scallions. Enjoy!
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