Citrus Marinated Chicken Thighs

1 bunch scallions, white and light green parts, thinly sliced

1/2 bunch cilantro leaves and tender stems

2 garlic cloves, crushed

zest and juice of 1/2 a lemon

zest and juice of 1 orange

1/4 c. coco aminos

2 T. olive oil

1 T. kosher salt

pinch of red pepper

2 lbs. boneless, skinless chicken thighs

Set aside some of the scallions for garnish.

Place the remaining scallions, cilantro, garlic, lemon zest and juice, orange zest and juice, coco aminos, olive oil, salt and red pepper flakes in a heavy duty blender or food processor.  Pulse to a coarse puree. 

Wash the chicken and place into a plastic bag that seals.  Reserve 1/4 c. of the pureed mixture and pour the remainder over the chicken.  Seal the bag and turn to coat the chicken.  Chill for 20 minutes or up to 2 hours.

Remove the chicken from the marinade and place onto a foil lined baking sheets.  Discard marinade left in bag.  Bake in a preheated 350* oven for 25-35 minutes, until a thermometer inserted into the thickest part of the thickest thigh shows 165*.  Remove from the oven and let rest for 5 minutes. Arrange the thighs on a platter, drizzle with the reserved citrus marinade and sprinkle with the reserved scallions.