It’s been another rushed week and it doesn’t help that February is the shortest month because it seems to be flying by faster than usual. It’s been one of those weeks where I’m getting home from work after 8PM and am throwing open the fridge just thinking 1) I AM STARVING 2)WHERE IS ALL OF THE EASY TO REHEAT FOOD 3) SCREW IT! I’M ORDERING TAKE OUT! And while take out is delicious, it’s not the type of food I really want to have too often.
I usually have chicken in my fridge or at least my freezer. I love that it’s quick to make, healthy and you can season it any way you’d like. So when I made my Skillet Citrus Marinated Chicken it was the perfect balance of healthy and delicious! And best of all? EASY!
I love cooking chicken in my skillet because it develops a crispy skin and by cooking in a skillet, I can more easily control the cooking. Adding the slices of oranges and lemons helps keep the chicken juicy and helps lock in the flavor. And baked oranges and lemons are delicious!
And the boyfriend? He loves most everything that I cook but when I make Skillet Citrus Marinated Chicken, he goes crazy for it! His favorite side? Plain white rice! I like serving it with some broccoli or green beans. Honestly most vegetables with a side of rice go great with this, and they are easy to make sides too!
So when you are crunched for time and have minimal ingredients, I urge you to try this Skillet Citrus Marinated Chicken recipe! Let me know what your favorite week night meals are in the comment section below!
Skillet Citrus Marinated Chicken
- 1/2 Cup Scallions Sliced
- 1/2 Cup Cilantro chopped
- 1 Cloves Garlic Minced
- 1 Tsp Lime Zest
- 2 Tsp Orange Zest
- 1 Tsp Lemon Zest
- 1/4 Cup Lime Juice
- 1/4 Cup Orange Juice
- 1/4 Cup Soy Sauce
- 2 Tbsp Vegetable Oil
- 1 Tbsp Kosher Salt
- 4 Chicken Thighs
- 2 Tbsp Vegetable Oil
- 1 Orange Sliced
- 1 Lemon Sliced
In a large ziploc bag, combine 1/4 cup scallions, cilantro, garlic, lime zest, orange zest, lemon zest, lime juice, orange juice, soy sauce, vegetable oil and kosher salt.
Trim fat off of chicken thighs, then add to bag. Let marinate in fridge for a minimum of 2 hours.
Heat vegetable oil in a large skillet over medium-high heat. Place chicken skin side down in skillet. Cook skin side until it is browned. Turn chicken and cook for another 5-7 minutes or until cooked through.
Add lemon and orange slices and cook until softened. Garnish with scallions, then enjoy!