Servings | 8 |
---|---|
Preparation Time | 40 Minutes |
Cook Time | 15 Minutes |
Total Time | 55 Minutes |
Difficulty | Easy |
Main Ingredient | Chicken |
Category | Poultry |
Meal | Lunch; Dinner |
Type | Main Dish |
Cuisine | American |
Cook Method | Grilling |
Diet |
3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt to taste
Freshly ground black pepper to taste
1/3 cup olive oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Cayenne pepper to taste
10 sprigs fresh thyme
Generously season the chicken thighs with salt and pepper.
Whisk together the olive oil, citrus zests and juices, thyme, and cayenne pepper.
Coat both sides of the chicken thighs with the citrus mixture and place in a non-reactive baking dish.
Let the thighs sit in the marinade for 30 minutes in the refrigerator.
After 30 minutes. remove the chicken thighs from the marinade, allowing the excess to drip back into dish, and place on a preheated grill.
Grill until fully cooked, about 15 minutes.
Calories: 172 cal
Total fat: 15g
Saturated fat: 2g
Cholesterol: 26mg
Sodium: 609mg
Carbohydrate: 3g
Fiber: 0g
Protein: 6g