1 Satsuma or regular orange, juice and rind
⅛ cup olive oil
1 tbsp grill seasoning
1 ½ tbsp diced green onion
8 oz. chicken broth
Combine all ingredients except chicken broth into a large Ziploc bag and ensure all ingredients are coating the chicken thighs. Marinate for at least 1 hour and up to four hours in the refrigerator. Take bag out of refrigerator at least 10 minutes prior to cooking.
Heat grill pan over medium high heat. Pour chicken and marinade into pan and sear on medium high heat for 5 minutes on each side. Add chicken broth and scrape up bits from bottom of pan. Turn heat down to medium low and cook chicken for about 4 minutes on each side. Serve chicken alongside rice or quinoa.
Garbanzo Bean Salad
½ small cucumber, peeled and diced
¼ small red bell pepper diced
1 tbsp olive oil
½ Meyer Lemon, rind and juice
1 tsp grill seasoning
Combine all ingredients in a medium-sized serving bowl, mix, and let the flavors meld for at least 10 minutes before serving. Enjoy!
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