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Smoky Citrus Grilled Chicken Thighs

Yankel Polak

Yankel Polak

January 1, 2019
Clock icon

30 min

Total

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8

Servings

Protein icon

Poultry

Protein

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All I Want is Steak Gift Box

ButcherBox

  • Ribeyes (2 x 10 oz steaks)
  • New York Strips (2 x 10 oz steaks)
  • Top Sirloin Steaks (4 x 6 oz steaks)
  • Filet Mignons (2 x 6 oz steaks)
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Our Sourcing Standards

Ingredients

  • 3 lbs ButcherBox Boneless Skinless Chicken Thighs

Marinade

  • ½ orange

    rind and fruit

  • ½ lemon

    rind and fruit

  • ½ lime

    rind and fruit

  • ¼ c rosemary

    chopped

  • ¼ c thyme

    chopped

  • 1 onion

    chopped

  • ¼ c garlic

    minced

  • ½ c olive oil

    extra-virgin

  • kosher salt

    to taste

  • freshly ground black pepper

    to taste

For the Grill

  • 1 c hickory wood chips

Step By Step

Instructions

1
Preheat charcoal grill with coals placed on one side of grill.
2
Place all ingredients for marinade in food processor, excluding olive oil, salt and pepper.  Puree on high.
3
Keeping the food processor on low, add olive oil in a slow steady steam.  Puree until thick paste forms.
4
Place chicken thighs in a large bowl.  Coat with marinade and season with salt and pepper. 

Grilling

1
Place hickory wood chips directly on coals and place chicken on preheated grill surface over coal area.
2
Cover grill and grill for 2 minutes.  Turn chicken 90°, cover grill and grill for 1 more minute.
3
Flip chicken, cover grill and grill 2 minutes.   Move chicken to cool part of grill, return the cover and continue cooking until internal temperature on instant-read thermometer registers 165℉.
4
Let rest at room temperature for at least 5 minutes before cutting or serving.

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