This easy-to-make marinade could be used with any cuts of chicken, thighs just happen to be my favorite.
Sun Roasted Citrus Marinaded Chicken
(adapted for the Sun Oven from epicurious.com)
1 bunch green onions, thinly sliced, divided
1/2 bunch cilantro, leaves and tender stems only
2 cloves garlic, chopped
1 teaspoon grated lime zest
1 teaspoon grated orange zest
1/4 cup freshly squeezed lime juice
1/4 cup freshly squeezed lemon juice
1/4 cup reduced-sodium soy sauce
2 tablespoons vegetable oil
1 tablespoon kosher salt
2 pounds, bone-in, skin-on, chicken thighs
Set Sun Oven out to preheat. Place a rack on the bottom of a baking pan; set aside.
Set aside 1/4 cup of the sliced green onions. Put the cilantro, garlic, lime and orange zest and juices, soy sauce, vegetable oil, kosher salt, and remaining green onions in a food processor. Pulse a few times until a coarse puree forms. Set aside 1/4 cup of the marinade. Pour the rest of the marinade into a large, resealable plastic bag. Add the chicken, seal the bag, and turn to coat. Refrigerate at least 20 minutes. Arrange the thighs in a single layer on the rack in the baking pan; discard the marinade in the bag. Cover the pan with a second baking pan and transfer to the Sun Oven. Cook until browned and juices run clear, about 1 hour. Serve with reserved green onions and marinade.
Makes 4 servings.