26 May 2011

Yep, more citrus! This is a super easy dish. Bright citrus flavors combined with the smokiness of the grill equal the perfect summertime dish. This is an adaptation of one I found on Food.com.

Triple Citrus Grilled Chicken

4 chicken breast cutlets
¼ cup lemon juice
2 tbsp lime juice
2 tbsp orange juice
1 tbsp olive oil
1½ tsp sugar
½ tsp dried oregano
½ tsp salt
Chopped cilantro, optional

Place chicken in a large resealable plastic bag.

Combine lemon juice, lime juice, orange juice, oil, sugar, oregano, and salt in a small bowl. Pour over chicken; seal bag. Marinate in refrigerator 4 to 24 hours, turning occasionally.

Drain chicken, discarding marinade. Grill chicken on rack of uncovered grill directly over medium heat 8 to 10 minutes or until tender and no longer pink inside, turning once.

Or, broil on unheated rack of broiler pan 4 to 5 inches from heat 8 to 10 minutes, turning once.

Garnish with chopped cilantro, if desired.

Makes 4 servings.

I marinated mine for 5 hours. Don’t be alarmed if the chicken starts turning white. That’s just the citrus doing its thing. I wouldn’t let it marinate too long. Like the recipe says, I use cutlets, which are pretty thin. You can marinate it longer if you are using full breast halves, which are a lot thicker, or bone-in chicken.

The cilantro was my addition; it goes really well with this dish because it has a lot of citrus notes to it and in my opinion it really made the flavors pop.

I served this with my Ginger Garlic Linguine and roasted broccoli.

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