Mexican Citrus Chicken Recipes

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GRILLED MEXICAN CITRUS CHICKEN



Grilled Mexican Citrus Chicken image

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

1/2 cup orange juice
1/2 cup lime juice
1/2 cup olive or vegetable oil
1/4 cup chopped fresh cilantro
1/4 cup chopped onion
4 teaspoons chili powder
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon red pepper sauce
2 cut-up whole chickens (3 to 3 1/2 lb each)

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



Grilled Citrus-Marinated Mexican Chicken Recipe image

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

1 c. fresh orange juice
2 Tbsp. fresh lime juice
1 dried chipotle chili pepper (stemmed and seeded)
1 c. mild salsa
1/4 c. olive oil
1 tsp. salt
4 boneless (skinless chicken breast halves)
1 orange (sliced into rings)
1/4 c. chopped fresh cilantro leaves

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

CITRUS CHICKEN



Citrus Chicken image

Provided by Guy Fieri

Categories     main-dish

Time 7h45m

Yield 6 to 8 servings

Number Of Ingredients 18

4 pounds bone-in chicken thighs
3/4 cup freshly squeezed orange juice, about 2 oranges
2 tablespoons grated orange zest
1 teaspoon salt
2 teaspoons freshly cracked black pepper
1 teaspoon chiffonade fresh mint leaves
1 1/2 tablespoons chiffonade basil leaves
3 tablespoons white balsamic vinegar
3 tablespoons minced shallots
1 tablespoon celery seeds
Glaze, recipe follows
1 tablespoon olive oil
1 tablespoon minced shallots
1 teaspoon minced ginger
1/2 cup orange marmalade (look for marmalade with small rinds)
1/4 cup sweet chili sauce
1 tablespoon white balsamic vinegar
1/4 cup reserved marinade, strained

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.

GRILLED MEXICAN CITRUS CHICKEN



Grilled Mexican Citrus Chicken image

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

6 - chicken breast halves, skinless and boneless
MEXICAN CITRUS MARINADE
1/4 cup(s) orange juice
1/4 cup(s) lime juice
1/4 cup(s) olive or vegetable oil
2 tablespoon(s) cilantro, fresh-chopped
2 tablespoon(s) onion, chopped
2 teaspoon(s) chili powder
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
1/4 teaspoon(s) red pepper sauce

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'!

CHICKEN THIGHS WITH CUMIN, CAYENNE AND CITRUS



Chicken Thighs With Cumin, Cayenne and Citrus image

Chicken thighs have a huge advantage over lean breasts. The skin browns nicely and the meat stays juicy even when thoroughly cooked, which makes them ideal for grilling or broiling. The dark, rich meat also responds brilliantly to the strong equatorial flavors often associated with grilling. The Mexican-inspired treatment here, a quick liquid rub for the thighs, packs plenty of punch, even if you use just a little cayenne. What makes it evoke Mexico is the combination of two characteristic spices, cumin and oregano, with a mixture of orange and lime juices to simulate the sour orange that is used in the Yucatán but is rarely seen in this country.

Provided by Mark Bittman

Categories     dinner, easy, quick, weekday, weeknight, main course

Time 30m

Yield 4 servings

Number Of Ingredients 12

4 cloves garlic, peeled
1 small onion, quartered
1 tablespoon fresh oregano, or 1 teaspoon dried
2 teaspoons ground cumin
1/4 teaspoon cayenne, or to taste
Pinch ground cloves
Salt and pepper
1 tablespoon peanut or other oil
2 tablespoons orange juice, preferably freshly squeezed
2 tablespoons freshly squeezed lime juice
About 1 1/2 pounds boneless chicken thighs, or 2 pounds thighs with bones
Chopped cilantro for garnish

Steps:

  • Preheat a gas grill, start a wood or charcoal fire or preheat a broiler; the fire should be moderately hot, and the rack should be about 4 inches from the heat source.
  • Combine the garlic, onion, oregano, cumin, cayenne, cloves, salt, pepper and oil in a blender or small food processor, and blend until fairly smooth. Add the juices, taste and adjust seasoning; the flavors should be powerful.
  • Smear sauce over chicken; if time allows, marinate 30 minutes or so. Grill 6 to 8 minutes a side, or until meat is nicely browned and cooked medium or better on the inside. (Thighs with bones will take longer, about 20 minutes total.) Serve, garnished with the cilantro.

Nutrition Facts : @context http, Calories 416, UnsaturatedFat 19 grams, Carbohydrate 7 grams, Fat 30 grams, Fiber 2 grams, Protein 30 grams, SaturatedFat 8 grams, Sodium 492 milligrams, Sugar 2 grams, TransFat 0 grams

GRILLED CITRUS CHICKEN



Grilled Citrus Chicken image

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

1 cup orange juice
1/3 cup lime juice
1/4 cup lemon juice
2 tablespoons olive oil
1 teaspoon oregano
3 teaspoons salt
1 teaspoon rosemary
1 garlic clove, chopped
6 chicken breasts, thawed
1 teaspoon sweet Hungarian paprika
1 teaspoon pepper

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

MEXICAN CITRUS SOUP



Mexican Citrus Soup image

Make and share this Mexican Citrus Soup recipe from Food.com.

Provided by Julie Bs Hive

Categories     Southwestern U.S.

Time 35m

Yield 4 serving(s)

Number Of Ingredients 18

2 onions
15 large garlic cloves, unpeeled
1 tablespoon extra virgin olive oil
6 cups chicken stock or 6 cups fish stock
1 cup water
8 ripe tomatoes, diced
1 pinch dried oregano
1 fresh green chilies, such as jalapeno or 1 serrano pepper, deseeded and chopped
1 pinch ground cumin
1/2 teaspoon grapefruit, rind of, finely grated
1/2 teaspoon lime rind, finely grated
1/2 teaspoon orange rind, finely grated
2 limes, juice and zest of
1 orange, juice of
1 grapefruit, juice of
salt and pepper
tortilla chips
fresh cilantro

Steps:

  • Cut one onion in half without peeling. Peel and finely chop the second onion.
  • heat a large heavy-based skillet, add the onion halves and garlic and cook over a medium-high heat until the skins char and the onions are caramelized on their cut sides; the garlic should be soft on the inside. Remove both from the pan and set aside until cool enough to handle.
  • Meanwhile, heat the oil in a pan and lightly sauté the remaining onion until softened. Add the stock and water and bring to a boil. Reduce the heat and simmer for a few minutes.
  • Peel the charred onion and garlic. Chop coarsely. Add to the soup. Add tomatoes, chili, oregano and cumin. Cook for 15 minutes, stirring occasionally.
  • Add the citrus rind, season to taste with salt & pepper. Simmer 2 additional minutes. Remove from heat and stir in the lime flesh and citrus juices.
  • Ladle into soup bowls, garnish with tortilla chips and fresh cilantro. Serve immediately.

Nutrition Facts : Calories 157.4, Fat 4.1, SaturatedFat 0.6, Sodium 19.5, Carbohydrate 29.5, Fiber 4.7, Sugar 11.8, Protein 4.3

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