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People. Poultry. Planet.

At Petaluma Poultry, this has been our philosophy since the start. When COVID-19 thrust Sonoma County, California and our entire nation into a state of uncertainty and confusion, these remained our top priority.

It’s our responsibility and privilege to serve the families of Sonoma County and throughout California. We don’t take that lightly.

The entire Petaluma Poultry team is working diligently to keep your shelves stocked so our products will be readily available when you need them.

We’re taking every precaution recommended by the Center for Disease Control (CDC) and USDA to put the safety and well-being of your families and our employees first.

We will continue to monitor the situation as it unfolds here in California, and will update you if changes are necessary as the state of affairs changes.

We’re committed to serving you and your family more than ever. Please stay safe.

The Petaluma Poultry Team


Ingredients

Ingredients

2 lbs ROCKY® Free Range Boneless Skinless Chicken Thigh
bunch scallions, thinly sliced
1/2  bunch cilantro
garlic cloves, chopped
1 tsp lime zest
1 tsp orange zest
1/4 cup fresh lime juice
1/4 cup fresh orange juice
1/4 cup soy sauce
2 tbsp olive oil
1 tbsp kosher salt
  skewers
lime, wedged and reserved for grilling
Method

Method

1 Reserve ¼ cup of the sliced scallions for later. In a blender or food processor pulse remaining scallions, cilantro, garlic, zests & juices, soy sauce, oil & salt until pureed. Reserve ¼ cup marinade. In a large resealable plastic bag, add chicken and remaining marinade, seal bag, then shake to coat. Chill at least 30 minutes. If using wooden skewers, soak skewers in water while the chicken is marinating (30 minutes).
2 Preheat grill on medium heat for 20 minutes. Remove chicken from refrigerator and skewer each piece of chicken with 2 skewers. Place chicken skewers evenly across hot grill. After 3 minutes turn each skewer 90°. After another 3 minutes flip skewers over. Turn 90° after 3 minutes, then after another 3 minutes check temperature. Once the chicken thighs reach 165° internal temperature remove from heat, cover to keep warm & let rest a few minutes. While chicken is resting, place the lime wedges on hot grill. Flip after about a minute, then remove from grill after another minute. Serve chicken with grilled lime wedges, reserved scallions & marinade. Enjoy!

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