Citrus Chicken 8/15/23 TT

Source

John karraker

Ingredients

Display units in Metric

4 ¹⁄₂	pounds	chicken thighs
SPICE RUB/MARINADE
¹⁄₄	teaspoon	ground coriander
¹⁄₄	teaspoon	cinnamon
8	grams	salt
¹⁄₄	cup	grapefruit juice
¹⁄₈	cup	orange juice
¹⁄₄	cup	olive oil
15	grams	garlic
¹⁄₂	bunch	cilantro
.5	oz	el mexicano achiote paste

Read entire recipe before you start working on any of the following steps.

DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)

Preheat the oven to 375°F.

Mix all spice rub/marinade ingredients in The blender to purée then mix with the chicken-With gloved hands. Marinate no more than 30 minutes!

Mark chicken on grill and put on sprayed sheet pans. Bake 15 minutes. Check the biggest pieces temp to 160˚ to ensure chicken is cooked completely. Cool before packaging. Top with other half of cilantro while packaging.

Clean your work area and anything you used to complete this recipe.

Read entire recipe before you start working on any of the following steps.
DO NOT gather all ingredients at once, measure and prep each item and then put unused portion away to conserve space. (Example - get the onions and dice them, THEN get the celery and dice it.)
Preheat the oven to 375°F.
Mix all spice rub/marinade ingredients in The blender to purée then mix with the chicken-With gloved hands. Marinate no more than 30 minutes!
Mark chicken on grill and put on sprayed sheet pans. Bake 15 minutes. Check the biggest pieces temp to 160˚ to ensure chicken is cooked completely. Cool before packaging. Top with other half of cilantro while packaging.
Clean your work area and anything you used to complete this recipe.

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