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Citrus marinated chicken


  • 3 green onions, roughly chopped
  • 1/2 cup (30 grams) roughly chopped cilantro
  • 3 cloves garlic, smashed and peeled
  • 1/2-1 jalapeño pepper, ribs and seeds removed
  • 1 cup (236 milliliters) lager
  • 1/4 cup (60 milliliters) freshly squeezed lime juice
  • 1/4 cup (60 milliliters) freshly squeezed orange juice
  • 1/3 cup (78 milliliters) olive oil
  • 2 teaspoons (10 milliliters) lime zest
  • 2 teaspoons (8 grams) orange zest
  • 2 teaspoons (10 grams) kosher salt
  • 1/2 teaspoon (3 grams) pepper
  • 8–10 bone in, skin on chicken thighs


  1. For the marinade: Place onions, cilantro, garlic, jalapeno, beer, juice, 1/4 cup (60 milliliters) oil, zest, salt and pepper in a blender and blend until smooth. Reserve 1/4 cup (60 milliliters) marinade and pour remainder into a large re-sealable bag. Add chicken and seal, removing as much air as possible. Turn to coat evenly. Place on a plate or in a bowl. Refrigerate for 20 minutes to two hours.
  2. Heat oven to 375°F (190°C).
  3. Remove chicken from marinade and dab with paper towels to remove excess liquid. Place chicken skin side up on a plate and season with salt and pepper.  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, approximately seven to ten minutes. Transfer to a rimmed baking sheet and continue cooking with remaining oil and chicken. 
  4. Transfer baking sheet to oven and continue to cook chicken until the internal temperature reaches 165°F (74°C), approximately 15 minutes.  

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