Citrus Chicken Recipe

Marinate chicken

In a bowl or resealable bag combine orange juice, lime juice, orange zest, lime zest, minced garlic, olive oil, ground cumin, smoked paprika, 1 teaspoon kosher salt (reserve remaining for cooking), and black pepper. Add chicken thighs, turn to coat, and refrigerate for 30 minutes to 2 hours (30 minutes is sufficient if short on time).

Sear and finish

Remove chicken from marinade, pat lightly dry with paper towels (reserve marinade). Heat a large skillet over medium-high heat and add 1 tablespoon vegetable oil. When shimmering, add chicken thighs, searing until golden, about 4 minutes per side. Reduce heat to medium, pour reserved marinade into pan, cover, and cook 6–8 minutes more until internal temperature reaches 165°F (74°C). Transfer chicken to a cutting board and let rest 5 minutes before slicing.

Roast tomatillos and jalapeño

Preheat broiler (or use a hot cast-iron skillet). Place tomatillos (halved if large), jalapeño, quartered onion, and garlic clove on a baking sheet. Broil 6–10 minutes, turning once, until charred and softened. Let cool slightly.

Blend salsa

Transfer roasted tomatillos, jalapeño (remove seeds for milder heat if desired), onion, and garlic to a blender or food processor. Add chopped cilantro, 2 tablespoons lime juice, and 3/4 teaspoon salt. Pulse to your desired texture (smooth to slightly chunky). If too thick, add up to 1 tablespoon water to loosen. Taste and adjust salt or lime.

In a medium bowl combine diced roma tomatoes, finely diced red onion, minced jalapeño, chopped cilantro, 1 tablespoon lime juice, 1/2 teaspoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Stir gently and let sit 10 minutes for flavors to meld. Taste and adjust seasoning.

Whisk together sour cream, 1 tablespoon lime juice, lime zest, honey, and 1/4 teaspoon salt. If the crema is too thick for drizzling, whisk in up to 1 teaspoon water to reach a pourable consistency. Chill until ready to serve.

Slice rested chicken thighs against the grain. Arrange on a platter or individual plates. Spoon tomatillo salsa and salsa fresca alongside or over the chicken as desired. Drizzle crema over the chicken or serve on the side. Garnish with fresh cilantro leaves and lime wedges. Serve immediately.