I prefer to use thighs for this dish, but chicken breast would also work. Add the meat to a large ziplock or a bowl with a lid. You’ll then whisk that tangy marinade together and pour it over the thighs. Allow the chicken to marinate for at least two hours to really soak up that flavor. I’ve found it works well to make up the marinade ahead of time, then add the chicken a few hours before we’re going to eat.
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