📖 Instructions

1. First things first, let's prep the chicken! Rinse 1.5 lbs of bone-in, skin-on chicken thighs under cold water, and pat them completely dry with paper towels. This helps with browning later. Trust me on this one.
2. Next up, the star of the show – the marinade! In a medium bowl, whisk together 1/2 cup fresh orange juice (about 2 oranges), 1/4 cup fresh lemon juice (about 1 lemon), 2 tablespoons olive oil, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, 1 clove garlic, minced, and a 1/2 teaspoon of salt. If you're feeling fancy, add a pinch of red pepper flakes!
3. Now, place the chicken thighs in a resealable bag or shallow dish. Pour the marinade over the chicken, ensuring each piece is well-coated. Seal the bag or cover the dish and pop it in the fridge to marinate for at least 2 hours, or preferably overnight. The longer, the better, really!
4. When you're ready to cook, preheat a large skillet over medium-high heat. Once hot, add the chicken thighs to the skillet, skin-side down. Don't overcrowd the pan; you might need to cook in batches. Sear the chicken for about 4-5 minutes per side, until the skin is nicely golden brown and crispy. Mmm, crispy chicken!
5. Reduce the heat to medium-low. Pour any remaining marinade into the skillet. Cover the skillet and let the chicken simmer for about 15-20 minutes, or until the internal temperature reaches 165°F (74°C). Use a meat thermometer to be sure – its your best friend for perfect chicken!
6. Once the chicken is cooked through, remove it from the skillet and let it rest for a few minutes. This allows the juices to redistribute, resulting in extra juicy and tender chicken. I learned this trick the hard way...
7. Serve immediately. Garnish with fresh herbs like cilantro or parsley, if desired. Serve with rice, roasted vegetables, or your favorite sides. Enjoy your zesty citrus chicken! Let me know what you think!