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Citrus-Marinated Chicken Thighs

['1 bunch scallions, thinly sliced', '1/2 bunch cilantro, leaves and tender stems only', '2 garlic cloves, chopped', '1 teaspoon finely grated lime zest', '1 teaspoon finely grated orange zest', '1/4 cup fresh lime juice', '1/4 cup fresh orange juice', '1/4 cup reduced-sodium soy sauce', '2 tablespoons vegetable oil', '1 tablespoon kosher salt', '2 pounds skin-on', 'bone-in chicken thighs']

Set aside 1/4 cup sliced scallions. Pulse cilantro, garlic, citrus zests, citrus juices, soy sauce, oil, salt, and remaining scallions in a food processor or blender until a coarse purée forms. Set aside 1/4 cup marinade; place remaining marinade in a large resealable plastic bag. Add chicken, seal bag, and turn to coat. Chill at least 20 minutes.
Preheat broiler. Remove chicken from marinade and place, skin side down, on a foil-lined broilerproof baking sheet; discard marinade. Broil chicken until lightly browned, about 5 minutes. Turn; continue to broil until cooked through and an instantread thermometer inserted into the thickest part of thigh registers 165°F, 12-15 minutes longer. Serve chicken with reserved marinade and scallions.
DO AHEAD: Chicken can be marinated 2 hours ahead. Keep chilled.

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