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COCONUT-LIME GRILLED OR ROASTED CHICKEN

Almost every recipe benefits from citrus, whether it's from grated zest or the sweet acidity from juice. Our infusions create a one stop pantry collection that you can use anytime for any recipe without having to run to the store. 

THE SIMPLE MARINADE
1/4 cup Persian Lime olive oil

2 tbsp Coconut white balsamic

1/4 cup Sicilian Lemon or Key Lime white balsamic
4 tbsp low sodium Soy Sauce
1 tbsp Kosher salt
1/4 cup fresh herbs - your choice (leaves only)
4 to 6 chicken thighs, skin-on, bone-in

GRILL OR ROASTING DIRECTIONS
In medium bowl whisk all ingredients until blended. Set aside 1/4 cup for 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). Heat grill to medium (350 degrees). Place chicken, marinade removed, skin side down if grilling. Grill for 10 minutes per side. Serve chicken with reserved marinade and extra fresh chopped herbs.

If roasting, heat oven to 400 degrees. Place chicken, marinade removed, skin side down on grill pan. Place in oven for 10 minutes, then turn over chicken and roast for an additional 10 minutes or until inside temp is 160 degrees. Remove and rest for 5 minutes. 


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