GRILLED MEXICAN CITRUS CHICKEN
A zesty citrus marinade keeps the chicken moist and tender while grilling.
Provided by Betty Crocker Kitchens
Categories Entree
Time 4h15m
Yield 8
Number Of Ingredients 10
Steps:
- In large shallow glass dish or 2-gallon resealable food-storage plastic bag, mix all ingredients except chicken. Add chicken; turn to coat with marinade. Cover dish or seal bag and refrigerate, turning chicken occasionally, at least 3 hours but no longer than 24 hours.
- Heat gas or charcoal grill. Remove chicken from marinade; reserve marinade. Place chicken, skin sides up, on grill. Cover grill; cook over medium heat 15 to 20 minutes.
- Turn chicken. Cover grill; cook 20 to 40 minutes longer, turning and brushing 2 to 3 times with marinade, until juice of chicken is clear when thickest piece is cut to bone (170°F for breasts; 180°F for thighs and legs). Discard any remaining marinade.
Nutrition Facts : Calories 380, Carbohydrate 4 g, Cholesterol 115 mg, Fat 1 1/2, Fiber 0 g, Protein 37 g, SaturatedFat 4 1/2 g, ServingSize 1 Serving, Sodium 420 mg, Sugar 2 g, TransFat 0 g
GRILLED CITRUS-MARINATED MEXICAN CHICKEN RECIPE
This Mexican marinated chicken recipe uses orange and lime juices, a chili pepper, olive oil, salsa and salt to create grilled chicken that is incredibly succulent and flavorful!
Provided by The Wanderlust Kitchen
Categories Main Dish
Time 2h20m
Number Of Ingredients 9
Steps:
- Bring the orange juice, lime juice and chili pepper to a boil in a small saucepan. Turn the heat down to medium and simmer, uncovered, 5 minutes or until the chili pepper is re-hydrated. Turn off the heat and let cool.
- Once cooked, pour the juice mixture into the bowl of a blender and add the salsa, olive oil, and salt. Puree until smooth. Place the chicken in a plastic zipper-close bag, then pour the marinade over the top. Let marinate at least 2 hours, or up to 10 hours.
- Preheat your grill to about 400 degrees Fahrenheit (high heat). Once hot, place the chicken breasts on the grill rack and cook 12-20 minutes (depending on thickness of breast), turning every few minutes to prevent burning.
- Once cooked through, remove the chicken from the grill and place on a platter. Garnish with the orange slices and cilantro.
Nutrition Facts : ServingSize 1 serving, Calories 389 kcal, Carbohydrate 17 g, Protein 39 g, Fat 18 g, SaturatedFat 3 g, Cholesterol 102 mg, Sodium 1151 mg, Fiber 2 g, Sugar 12 g, UnsaturatedFat 14 g
MEXICAN GRILLED CHICKEN
We love this chicken. The marinade whips up in a minute in the food processor or blender. Preparation time does not include time to marinate.
Provided by Pesto lover
Categories Chicken Breast
Time 23m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Put all marinade ingredients in the blender or food processor and liquify.
- Put marinade in a gallon-size zip lock bag and add chicken pieces. Turn a few times to distribute marinade.
- Refrigerate for at least 2 hours I leave it for about 10 hours.
- Remove chicken from marinade and place on hot grill. Discard marinade.
- Grill, turning occasionally, until chicken is cooked through.
GRILLED CITRUS CHICKEN
Make and share this Grilled Citrus Chicken recipe from Food.com.
Provided by scratchcook
Categories Chicken Breast
Time 40m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Pour juices, olive oil, oregano, rosemary, garlic clove, and 2 teaspoons salt into gallon ziplock bag. Mix together.
- Add chicken breasts and allow to marinate in refrigerator at least 2 hours (overnight is best, though!)
- When ready to grill, season with remaining salt, pepper, and paprika.
- Grill until breasts are cooked through.
Nutrition Facts : Calories 316.5, Fat 18.1, SaturatedFat 4.5, Cholesterol 92.8, Sodium 1255.4, Carbohydrate 6.8, Fiber 0.5, Sugar 4, Protein 30.8
GRILLED CITRUS CHICKEN
Provided by Alison Roman
Categories Chicken Citrus Low Fat Kid-Friendly Low Cal Backyard BBQ Dinner Lunch Summer Grill Grill/Barbecue Healthy Bon Appétit Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher Small Plates
Yield Makes 4 servings
Number Of Ingredients 5
Steps:
- Prepare grill for medium heat. Rub one 3 1/2- to 4-pound chicken, cut into 8 pieces, with 2 tablespoons vegetable oil; season with kosher salt and freshly ground black pepper. Grill chicken, skin side down, turning occasionally and squeezing the juice from 2 lemon halves and 2 orange halves over often, until cooked through and an instant-read thermometer inserted into the thickest part of thigh registers 165°F, 25-35 minutes. Meanwhile, brush another 2 lemon halves and 2 orange halves with 1 tablespoon vegetable oil. Grill, cut side down, until lightly charred, 5-10 minutes. Serve chicken with grilled lemon and orange halves alongside for squeezing over.
GRILLED MEXICAN CITRUS CHICKEN
Juicy and tender, this grilled chicken has a Mexican flair. The citrus isn't a noticeable flavor but it helps to tenderize the chicken breasts. When it's grilling season, this is an easy recipe anyone can make. We served the chicken with Mexican rice for a delightful and easy meal.
Provided by Kathy Basik @Kittencooking
Categories Chicken
Number Of Ingredients 11
Steps:
- Prepare marinade in a resealable plastic bag.
- Tenderize chicken with kitchen mallet and place in marinade bag.
- Seal bag and refrigerate, turning chicken occasionally, at least 30 minutes to 3 hrs.
- Then throw them on the grill. They will only take 15 to 20 minutes to cook. Ole'!
EASY CITRUS MARINADE FOR GRILLED CHICKEN THIGHS
This citrus marinade makes enough for 6 skinless, boneless chicken thighs.
Provided by Ish Latif
Categories Marinades
Time 5m
Yield 6
Number Of Ingredients 7
Steps:
- Combine garlic, cilantro, salt, pepper, and paprika in a mixing bowl. Whisk in lime juice until well combined.
Nutrition Facts : Calories 13.4 calories, Carbohydrate 4.3 g, Fat 0.1 g, Fiber 1.1 g, Protein 0.4 g, Sodium 161.2 mg, Sugar 0.6 g
MEXICAN GRILLED CHICKEN
As a full-time homemake and mother of two, I'm thrilled to find dishes that can be assembled and cooked in no time-like this chicken. Any leftovers are even better the next days.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 6-8 servings.
Number Of Ingredients 4
Steps:
- In a small bowl, combine the mayonnaise, lime juice and taco seasoning until blended. , Grill, uncovered, over medium heat. Sear one side; turn and baste with marinade. Grill, uncovered, for 6 minutes on each side or until juices run clear, basting occasionally with marinade.
Nutrition Facts :
GRILLED CHICKEN WITH CITRUS SALSA
This grilled chicken with citrus salsa makes the perfect warm-weather dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Number Of Ingredients 15
Steps:
- In a shallow bowl, combine 1/4 cup of each of the lime juice, olive oil, and jalapeno slices. Rub chicken with salt and pepper, add to marinade. Add a dash of tequila. Marinate for at least half an hour.
- In a medium bowl, combine citrus fruit, scallions, tomatoes, remaining lime juice and olive oil, zests, salt and pepper, diced jalapeno, cilantro, tomatillos, and remaining tequila. Set aside.
- Remove chicken from marinade. Cook on a hot grill for about 5 minutes on each side, or until cooked through. Remove from grill and let stand 5 minutes.
- Divide greens among four plates. Slice chicken and arrange on top of greens. Spoon salsa over each salsa and serve immediately.
GRILLED MEDITERRANEAN-INSPIRED CITRUS CHICKEN THIGHS
Citrus/herb flavored chicken thighs. Serve with couscous or orzo and freshly steamed vegetables. I like to serve this with the Orzo with Parmesan and Basil recipe on this site by DODIEPAJER.
Provided by westcoastcook
Categories Chicken Thighs
Time 45m
Yield 2
Number Of Ingredients 6
Steps:
- Whisk olive oil, lemon juice, garlic, thyme, and pepper together in a bowl and pour into a resealable plastic bag. Add chicken thighs, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 30 minutes to 1 hour.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken thighs from the marinade and shake off excess. Discard the remaining marinade.
- Cook until chicken is no longer pink in the center and the juices run clear, 4 to 7 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 417.3 calories, Carbohydrate 11.8 g, Cholesterol 69.8 mg, Fat 35.3 g, Fiber 4.8 g, Protein 20.5 g, SaturatedFat 6 g, Sodium 68.8 mg
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