I have this bad habit of buying a bunch of cilantro to make pico de gallo for taco night–and then letting the rest of the cilantro spoil before I can use it. To combat this, I started looking for other ways to cook with cilantro. You can use any kind of citrus juice and zest (lemon, lime, orange or a combination) in this recipe–whatever you have on hand. This recipe can be oven-roasted, as described below, or cooked on the grill.
CITRUS CILANTRO CHICKEN
2 lb. chicken drumsticks or thighs (bone-in, skin on)
2 TBL olive oil
2 oz. citrus juice
2 tsp citrus zest
3 large cloves garlic, minced
1/4 cup chopped fresh cilantro
2 tsp cumin
2 tsp honey
salt & pepper to taste (I use about 1/2 tsp each)
In a zipper bag add the olive oil, citrus zest, lime juice, garlic, cilantro, cumin, honey, salt & pepper, and mix. Add the chicken pieces, close the bag and shake to coat. Refrigerate for a few hours to marinate. (I flipped the bag a few times).
Pre-heat oven to 450F. Line a baking sheet with foil (because it makes clean-up so much easier) and then brush with olive oil. Remove the chicken from the marinade and place it skin side up on the baking sheet. Bake for 20 to 25 minutes until the juices run clear.