I started making this one day when I had leftover ingredients from Jim’s chimichurri sauce. I love the flavors in the chimichurri sauce but didn’t want the chicken to be completely that flavor, so I added a few of the ingredients and mixed with a few new ones. You can use either bone in or boneless chicken, the only change will be your cooking time. If you don’t have dark soy sauce regular can be substituted, but you really want to get a bottle of the dark for using. It has a different flavor and really enhances the flavor profile of the dishes I use it in. You’ll see I use the dark soy in several recipes, including my hibachi chicken and fried rice. This recipe can be made ahead and stored in the fridge until cooked or made into a freezer meal by mixing up and freezing until used. Just be sure to defrost well before grilling.
Meat will grill better if you place it on your counter for 30 minutes before grilling. It allows the internal temperature to rise a little. Then when grilling the high heat doesn’t burn the outside before the middle has time to come up to the proper temperature. While grilling over an open flame is the best way to cook this chicken, you can always pop them in an air-fryer for 20-30 minutes at 375’F. This will give it that nice crispy outside, but you will miss out on the slight smoke flavor that you can only get over an open flame. Enjoy!
Grilled Orange Cilantro Chicken
- 6-8 each chicken thighs bone in or without
- 1/4 cup orange juice
- 1 tbsp orange zest
- 3 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1 tsp garlic powder
- 2 tbsp cilantro leaves chopped
- 2 tsp dark soy sauce
- In a small bowl mix together orange juice, zest, oil, salt, pepper, garlic, cilantro, and soy sauce. Place chicken in an airtight container and pour sauce over top. Rub sauce thoroughly over the chicken. Cover and allow to marinade for at least 1 hour. Grill over open flame until cooked through and reached minimum of 165’F at thickest point. Serve with favorite side.