COCONUT-LIME 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. 

INGREDIENTS:

4 tbsp Coconut white balsamic  

1/2 cup Persian Lime olive oil

1/4 cup Sicilian Lemon white balsamic

4 tbsp quality Soy Sauce
1 tbsp Kosher salt

1/4 cup flat leaf parsley, finely diced

4 to 6 chicken thighs, skin-on, bone-in

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.