Ingredients
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3 green onions, roughly chopped
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1/2 cup (30 grams) roughly chopped cilantro
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3 cloves garlic, smashed and peeled
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1/2-1 jalapeño pepper, ribs and seeds removed
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1 cup (236 milliliters) lager
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1/4 cup (60 milliliters) freshly squeezed lime juice
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1/4 cup (60 milliliters) freshly squeezed orange juice
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1/3 cup (78 milliliters) olive oil
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2 teaspoons (10 milliliters) lime zest
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2 teaspoons (8 grams) orange zest
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2 teaspoons (10 grams) kosher salt
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1/2 teaspoon (3 grams) pepper
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8–10 bone in, skin on chicken thighs
Directions
- 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.
- Heat oven to 375°F (190°C).
- 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.
- Transfer baking sheet to oven and continue to cook chicken until the internal temperature reaches 165°F (74°C), approximately 15 minutes.
