Citrus Marinated Chicken Breast Recipes

CITRUS-MARINATED CHICKEN

Steps:

• Place the chicken in a nonmetallic dish.
• Mix the remaining ingredients together in a bowl and season to taste.
• Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
• If possible, let marinate in the refrigerator for 24 hours.
• Preheat the broiler to medium.
• Remove the chicken from the marinade and pat dry with paper towels.
• Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
• Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
• Garnish with cilantro springs.

TRIPLE CITRUS CHICKEN MARINADE

Steps:

• In a mixing bowl whisk together all ingredients except chicken until well combined.
• Place chicken in a gallon size resealable bag or dish.
• Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
• Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
• Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

THREE-CITRUS CHICKEN BREAST WITH COMPOUND BUTTER

Steps:

• Prepare the compound butter: Using a fine zester, grate the zest off the lemons, grapefruit and orange. Reserve the citrus for the marinade. Add the zest to a mixing bowl with the butter, Fresno chile, minced shallot, chives, 1 teaspoon salt and a sprinkle of freshly ground black pepper. Mix together well and set aside.
• Marinate the chicken: Slice the citrus into 1/4-inch rounds and add to a large baking dish with the garlic, orange juice, olive oil, Dijon, vinegar, 1 teaspoon salt and 1/2 teaspoon freshly ground black pepper. Mix well to combine. Add the chicken breasts and toss well to coat, using your hands or tongs to squash the citrus and massage it into the chicken. Cover and refrigerate for 45 minutes.
• Heat a grill to medium-high. Preheat the oven to 350 degrees F.
• Remove the chicken from the fridge and allow to come to room temperature. Remove from the marinade and discard. Season the breasts on both sides with salt and 4 to 5 turns of freshly ground black pepper. Place the chicken skin-side down on the grill, and cook for about 2 minutes. Rotate 90 degrees and cook for another 2 minutes; this creates nice cross-hatch sear marks on the chicken. Turn the chicken breasts over and repeat the same cooking process on the second side.
• Once the chicken is marked off, place it on a baking sheet skin-side up. Brush the top of the chicken liberally with the citrus compound butter. Finish cooking in the oven until cooked through, 20 to 25 minutes. Allow to rest for 4 to 5 minutes. Slice the breasts by removing the meat from the bone and cutting into thick slices (or serve whole individual portions). Top with a small spoonful of remaining compound butter so it melts into chicken as it is served.

CITRUS CHICKEN

Steps:

• Combine all the ingredients in a large resealable plastic bag and refrigerate for 6 to 8 hours.
• Preheat the oven to 350 degrees F.
• Remove the chicken from the marinade, reserving 1/4 cup for Glaze and put the chicken in a 13-by-9-inch pan and bake for 45 minutes. Baste with the Glaze, turn the pieces over and bake for an additional 15 to 25 minutes, basting every 7 minutes. Remove from the oven and arrange the chicken on a serving platter.
• In a small saucepan, over medium-high heat, add the olive oil. When the oil is hot add the shallots and ginger and saute for 3 minutes. Add the remaining ingredients and reduce heat to a low simmer. Cook for 15 minutes. Baste the chicken with the glaze after 45 minutes.

CITRUS-MARINATED CHICKEN

Steps:

• Combine the first eight ingredients in a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours., Drain and discard marinade. Grill chicken, covered, over medium heat or broil 4 in. from the heat for 5-7 minutes on each side or until a thermometer reads 170°.

EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS

Steps:

• Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.

EASY GRILLED CHICKEN WITH CITRUS MARINADE

Steps:

• Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
• Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
• Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
• Serve chicken with reserved marinade spooned over.

TANGY CITRUS CHICKEN

Steps:

• Place chicken breasts in a 13-in. x 9-in. baking dish coated with cooking spray. In a small bowl, combine the remaining ingredients. Pour half over the chicken. , Bake, uncovered, at 350° for 20 minutes. Turn chicken; pour remaining sauce on top. Bake 15-20 minutes longer or until meat juices run clear.

SPICY CITRUS CHICKEN MARINADE

Steps:

• Combine all ingredients to make a marinade and mix well.
• Add chicken and marinate in the refrigerator for two hours.
• Grill over medium heat for approximately 10 minutes per side or until fully cooked.