RECIPE MAGIC!

Bold, breezy, and built for summer. This roasted chicken soaks up a tropical marinade of Coconut and Sicilian Lemon balsamics with our Persian Lime EVOO. No zesting, no squeezing, just layers of citrusy depth. The reserved marinade doubles as a bright drizzle, making this a pantry-to-plate knockout.

INGREDIENTS:

  • 6 chicken thighs, bone in, skin on
  • 4 tbsp Coconut white balsamic  
  • 1/2 cup Persian Lime olive oil
  • 1/4 cup Key Lime white balsamic (or Sicilian Lemon)
  • 4 tbsp quality Soy sauce
  • 1 tbsp Kosher salt 1/4 cup flat leaf parsley, finely diced
  • 1/4 cup flat leaf parsley, chopped

DIRECTIONS:

In medium bowl whisk all ingredients until blended. Set aside 1/4 cup to use as a serving sauce. Place remaining marinade in sealable plastic bag. Add chicken and gently press marinade into meat and crevices. Place in fridge for one hour (or more). Place chicken, marinade removed, skin side down on a parchment lined rimmed baking sheet. Roast for 10 minutes per side. Test for doneness with instant read thermometer at 165 degrees. Remove from oven and place chicken on paper towels. Rest for 10 minutes. Serve chicken with reserved marinade and extra fresh parsley.