Best Citrus Marinated Chicken And Orange Salad Recipes

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°.

CITRUS MARINATED CHICKEN AND ORANGE SALAD

Steps:

• Preheat a grill pan or outdoor grill on high.
• Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
• To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine.
• Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
• While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
• Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
• Add the red onions and arugula.
• To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO.
• Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
• Remove from the grill and let rest for a few minutes. Lightly toast the bread.
• Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

GRILLED CHICKEN CITRUS SALAD

Steps:

• In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
• Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
• Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
• Toss salad with reserved dressing, and top with sliced chicken.

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.

CITRUS-MARINATED CHICKEN THIGHS

Steps:

• 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.