Grilled Spicy Citrus Chicken Thighs With Corn And Green Onions Food

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

SPICY GRILLED CHICKEN THIGHS

Steps:

• In a large bowl (or ziploc bag), mix together all the marinade ingredients.
• Season the chicken thighs with salt and black pepper and transfer them into the bowl (bag). Use kitchen tongs to ensure they are all covered in marinade. Cover with plastic wrap and chill in the fridge for 30 minutes (or more) before grilling.
• Grill until they are cooked through (the cooking time will vary, depending on your grill and the size of your chicken thighs. I used charcoal grill and they took about 20 minutes to cook. If not sure, use a kitchen thermometer to check the internal temperature).
• Enjoy with bread, salad or any side you like!

GRILLED SPICY-CITRUS CHICKEN THIGHS WITH CORN AND GREEN ONIONS

Steps:

• Whisk first 7 ingredients in medium bowl. Season marinade with salt and pepper. Place chicken thighs in large resealable plastic bag. Place green onions and corn in extra-large resealable plastic bag. Divide marinade equally between bags; seal bags, turning to coat. Chill chicken, corn, and green onions 4 hours, turning bags occasionally.
• Prepare barbecue (medium heat). Remove chicken and vegetables from marinade; discard marinade. Grill chicken until charred and juices run clear when pierced with knife, turning occasionally and rearranging on grill for even cooking, about 25 minutes. Grill green onions and corn until charred on all sides, about 6 minutes for green onions and 13 minutes for corn. Transfer chicken, green onions, and corn to platter and serve.

GRILLED CAJUN CHICKEN THIGHS

Steps:

• Rinse chicken thighs under cold water, pat dry. Combine Kikkoman Low Sodium Soy Sauce, hot pepper sauce, garlic, onion powder, thyme and red pepper in a plastic zipper bag. Add chicken thighs. Close the bag and turn it to coat chicken. Marinate at least 30 minutes. Preheat grill to medium. Make drainage holes in sheets of Reynolds Wrap Non-Stick Foil with a large grilling fork. Place foil sheets with holes on grill rack with non-stick (dull) side towards food; immediately place chicken on foil. Grill chicken 5 minutes; turn. Continue grilling and turning every 5 minutes until chicken is tender and reaches 180°F, for about 30 minutes.

CITRUS-HERB GRILLED CHICKEN

Steps:

• Manual Method
• Crush or chop herbs. Place chicken in a resealable plastic bag set in a baking sheet or shallow dish.
• Combine all marinade ingredients and pure over chicken. Seal bag and refrigerate 1 1/2 hours to 3 hours turning bag about every 30 minutes.
• Food Processor Method
• If you have a small food processor, mince onion and garlic in food processor. Add remaining ingredients except thyme and rosemary and process until about 10 seconds. Add herbs and process 1 to 2 seconds. Pure marinade over chicken in plastic bag, seal bag, place bag on a baking sheet or in a shallow dish and refrigerate 1 1/2 to 3 hours turning bag about every 30 minutes.
• Remove chicken from refrigerator about 30 minutes before grilling. Heat grill to 400°F (295°C). Grill chicken over indirect heat about 50 minutes or 8 minutes per side for boneless skinless breasts. Internal temperature must reach 170°F (tbd°C) and juices run clear.
• To broil chicken on an oven or toaster oven, set rack 4 to 5 inches from heating element, and set to broil. Preheat about 10 minutes. Broil chicken 6 to 8 minutes, turn and broil another 6 to 8 minutes or until internal temperature reaches 170°F (77°C).

CITRUS GRILLED CHICKEN

Steps:

• Place chicken and all ingredients into a zip lock bag and marinate at room temp for 30 minutes to one hour.
• Heat grill to high on one side and low on the other.
• Discard marinade and pat chicken dry.
• Brush chicken with oil and place on hot side and leave on for a few minutes to sear. Flip and repeat then move to cool side and close cover.
• Cook for five to ten minutes or so depending on how thick the meat is.
• Do the poke test. Push on thickest part, if it bounces back it is probably done or close to done. If your finger leaves an impression, it is still uncooked. If you have to, pull one off and cut into thickest part of one piece to check.
• Let rest for five minutes and serve.

SPICY CITRUS GRILLED CHICKEN

Steps:

• Place chicken in a large zip-top plastic bag.
• In a bowl, whisk together lime juice and zest, orange juice and zest, oil, oregano, garlic, jalapeno.
• Pour marinade into plastic bag over chicken and lay flat in a shallow dish. Refrigerate for at least 90 minutes or up to 4 hours, turning occasionally.
• Remove chicken from marinade and season with salt and pepper.
• Grill chicken until browned and internal temperature reaches 165 degrees F.

GRILLED CITRUS CHICKEN

Steps:

• Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
• Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
• When ready to grill, season with remaining salt, pepper, and paprika.
• Grill until breasts are cooked through.