Citrus Grilled Chicken

STEP 1: MARINATE. Combine chicken with all marinade ingredients (2 lb boneless, skin-on chicken thighs, 3 cloves minced garlic, zest of 1 orange, zest of 1 lemon, juice of 1/2 orange, 2 TBSP olive oil, 2 tsp soy sauce, 1 tsp kosher salt, 1/2 tsp black pepper, 1/2 tsp ground coriander). Mix well and refrigerate 2 hrs (or at least 30 min).

STEP 2: RICE. Heat 1 TBSP olive oil in a pot. Add 1 C white rice and toast briefly. Add 2 cloves minced garlic and sauté 30 sec, then add 2 C water and 1/2 tsp kosher salt. Bring to a boil, cover, reduce heat, and cook 15 minutes. Remove from heat, rest 10 minutes, then fluff and fold in 1/2 lemon zest and 2 TBSP chopped parsley.

STEP 3: GRILL. Lightly oil broccolini (1 bunch) and season with kosher salt. Grill chicken skin-side down first until crisp and charred, about 5–7 minutes, then flip and cook another 5–7 minutes until internal temperature reaches 175°F. Let rest. Grill broccolini until tender with light char. Grill 6 lemon halves cut-side down until charred.

STEP 4: SAUCE. While chicken rests, prepare the citrus butter sauce (full recipe on CasitaMade.com/post/citrus-chicken) and blend until smooth.

STEP 5: PLATE. Form rice using a small bowl and place on plate. Spoon citrus butter next to rice. Add broccolini, then sliced chicken over the sauce. Finish with 2 sliced fresno chili, 2 TBSP chopped parsley, a drizzle of olive oil, and serve with grilled lemon.