Citrus Marinated Chicken Image

Citrus Marinated Chicken

Mary's Kitchen Crush - "Pride"

Prep Time
Cook Time


  • 3 green onions, roughly chopped
  • ½ cup (30g) roughly chopped cilantro
  • 3 cloves garlic, smashed and peeled
  • ½ - 1 jalapeno pepper, ribs and seeds removed
  • 1 cup (236ml) lager
  • ¼ cup (60ml) freshly squeezed lime juice
  • ¼ cup (60ml) freshly squeezed orange juice
  • 1/3 cup (78ml) olive oil
  • 2 teaspoons (10ml) lime zest
  • 2 teaspoons (8g) orange zest
  • 2 teaspoons (10g) kosher salt
  • ½ teaspoon (3g) pepper
  • 8–10 bone in, skin on chicken thighs


  1. For the marinade, place onions, cilantro, garlic, jalapeno, beer, juice, ¼ cup (60ml) oil, zest, salt and pepper in a blender and blend until smooth. Reserve ¼ cup (60ml) marinade and pour remainder into a large resealable bag. Add chicken and seal, removing as much air as possible. Turn to coat evenly.
  2. Place on a plate or in a bowl. Refrigerate for 20 minutes to 2 hours.
  3. Heat oven to 375F (190C).
  4. Remove chicken from marinade and dab with paper towels. Place chicken skin side up on a plate and season with salt and pepper.
  5. Heat half the remaining oil in a large non-stick pan over medium-high heat. Add half the chicken and cook until golden brown on both sides, 7 to 10 minutes.
  6. Transfer to a rimmed baking sheet and continue with remaining oil and chicken.
  7. Transfer baking sheet to oven and continue to cook chicken until the internal temperature reaches 165F (74C), about 15 minutes.