Chicken Thighs

• 1 bunch scallion, thinly sliced
• 1/2 bunch cilantro, leaves and tender stems only
• 2 garlic cloves, chopped
• 1 teaspoon finely grated lime zest
• 1 teaspoon finely grated orange zest
• 1/4 cup fresh lime juice
• 1/4 cup fresh orange juice
• 1/4 cup reduced sodium soy sauce
• 1 tablespoon kosher salt
• 2 lbs skin-on bone-in chicken thighs
• 2 tablespoons of kante avocado oil with basil

1. Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse puree forms.
2. et aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat.
3. Chill at least 20 minutes.
4. Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes.
5. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165u0b0F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
6. DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

scallion, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, soy sauce, kosher salt, skinon bonein chicken, avocado oil

Taken from www.food.com/recipe/chicken-thighs-525300 (may not work)