Best Citrus Marinated Chicken 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 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.

GRILLED CITRUS MARINATED CHICKEN THIGHS

Steps:

• Season the chicken thighs generously with salt and pepper. In a non-reactive baking dish large enough to hold all the chicken to marinate, whisk together the vegetable oil, citrus zests and juices, cayenne pepper and the thyme. Add the chicken thighs and turn to coat. Let marinate for at least 30 minutes or up to a couple hours in the refrigerator.
• Preheat the grill. Remove the chicken from marinade and let excess drip back into dish. Place chicken on the hot grill, without overcrowding the pieces. Grill until fully cooked through, turning occasionally, about 15 minutes total, depending on how hot your grill is. Serve immediately.

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

SOY-SAUCE-AND-CITRUS-MARINATED CHICKEN

Steps:

• Chicken:
• Combine garlic, ginger, citrus juice, soy sauce, vinegar, and sugar in a medium bowl. Place chicken halves in a large resealable plastic bag and pour in marinade. Seal bag, pressing out any air. Chill at least 12 hours and up to 2 days.
• Place rack in top third of oven; preheat to 425°F. Remove chicken from bag; discard marinade. Pat chicken dry with paper towels; season lightly with salt.
• Roast chicken on a foil-lined rimmed baking sheet until deep brown and cooked through, 30-40 minutes.
• Dipping sauce and assembly:
• Bruise lemongrass stalk by lightly crushing with a rolling pin. Bring lemongrass and 1/2 cup water to a boil in a small saucepan. Remove from heat and let sit until very fragrant, 8-10 minutes; strain lemongrass infusion into a large measuring glass.
• Meanwhile, heat a large skillet, preferably cast iron, over medium-high. Toast shallots, scallions, chile, and garlic, tossing occasionally, until dark brown in spots, 8-10 minutes. Let cool. Remove skins from garlic and coarsely chop garlic with shallots, scallions, and chile.
• Add garlic, shallots, scallions, chile, and ginger to lemongrass infusion. Stir in fish sauce, lime juice, and sugar.
• Using a sharp knife, remove peel and white pith from pomelo; discard. Working over a medium bowl, cut along sides of membranes to release segments. Squeeze juice from membranes into bowl; discard. Tear segments into large pieces. Mix into dipping sauce.
• Transfer chicken to a platter, spoon some dipping sauce over, and top with cilantro. Serve with remaining dipping sauce alongside.

CHICKEN MARINATED IN GARLIC, CHILIES AND CITRUS JUICES

Steps:

• Whisk oil, orange and lime juices, ground and canned chilies and garlic in 15x10x2-inch baking dish to blend. Mix in onion. Add chicken halves and turn to coat. Cover and refrigerate at least 4 hours or overnight, turning occasionally.
• Prepare barbecue (medium heat). Remove chicken halves from marinade. Sprinkle with salt and pepper. Grill until chicken is cooked through, turning occasionally, about 40 minutes.
• *Ground pasilla and ancho chilies are found in the spice section of some supermarkets. If unavailable, use dried pasilla and ancho chilies, sold in Latin American markets, specialty foods stores and some supermarkets. Seed and stem chilies and finely grind in spice grinder, blender or coffee grinder.
• **Chipotle chilies canned in a spicy tomato sauce, sometimes called adobo, are available at Latin American markets, specialty foods stores and some supermarkets.

CHIPOTLE-CITRUS MARINATED CHICKEN

Steps:

• Whisk together the orange juice, lime juice, olive oil, cilantro, garlic powder, chipotle powder, and salt and pepper in a bowl. Pour marinade into a resealable plastic bag; add the chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 4 hours.
• Preheat an outdoor grill for high heat.
• Lightly oil the grill grate, and then arrange chicken on grill. Cook the chicken breasts until no longer pink in the center and the juices run clear, about 8 minutes per side.

GRILLED CITRUS MARINATED CHICKEN WITH CITRUS RUM SAUCE

Steps:

• Lightly pound chicken to soften.
• In a large baking dish, combine thawed Orange Juice, melted Orange Marmalade and Salt.
• Add chicken and enough water to just cover chicken.
• Marinate chicken at least 2 or up to 48 hours. (I always make it at least a day ahead for more flavor.).
• Sauce: (Can be made up a day ahead or frozen and re-heated) :.
• In a food processor, puree mangoes.
• Add the juice of 1 orange, 1 lime, 1/4 cup rum, butter, honey, cilantro and salt.
• Mix in processor and transfer to saucepan.
• Add whole (not chopped) habanero into saucepan and heat on medium heat until the sauce has your preferred amount of heat.
• Remove pepper. (If it is still not hot enough after 20 minutes, remove pepper and dice. Slowly add until it is to your taste.
• Grill chicken and pour sauce over chicken when plating. Tastes great with my posted Coconut Rice, Recipe #312530.

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 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.

CITRUS AND HERB MARINATED CHICKEN TACOS

Steps:

• In a food processor or blender, combine 1/3 cup of the orange juice, the jalapeños, garlic, peppercorns and salt.
• Puree until the peppercorns are completely crushed.
• Add the cilantro and the remaining 1/3 cup orange juice and puree until smooth.
• In a frying pan oil pan and cook chicken breasts until thoroughly cooked, add mixture from food processor/blender.
• Dice chicken and stir in back in frying pan with juices and marinade until browned.
• Warm tortillas in damp dish towel in microwave for 2 minutes.
• Add diced chicken, salsa and guacamole.

CITRUS AND HERB MARINATED CHICKEN

Steps:

• 10 chicken tenders 1/4 cup Wegmans Lemon Vinaigrette (or make your own marinade with olive oil, white wine vinegar, lemon juice, cilantro, garlic and a bit of sugar, salt and pepper to taste). Marinate chicken tenders in vinaigrette for 1 hour or while making other recipe components. Once all of your components are assembled, grill chicken until done, about 4 minutes each side on a preheated gas or charcoal grill. Rice Assemble and cook in a rice cooker: 1 cup basmati rice 1 1/2 cups low sodium chicken broth 1 T fresh cilantro optional add 4 T water for softer rice Guacamole Roasted Corn and Black Beans 1 16oz can of corn, drained 1 16oz can of black beans, rinsed and drained Heat skillet on medium high heat, lightly coat with butter flavored no stick spray, add corn and brown on both sides, be careful not to burn it. Add black beans and stir until warm. Turn off heat and keep warm. Light Creamy Cilantro Dressing In large mixing cup whisk the following ingredients: 1/2 cup Kraft Mayo with Olive Oil 1/3 cup lowfat or skim milk 1 T dried cilantro juice from one small lime 1/2 tsp minced garlic 1/8 tsp black pepper 1/8 tsp chilli powder optional salt and fresh cilantro to taste Adjust seasoning to your taste; should be the consistency of ranch salad dressing. Pico de Gallo In a bowl, lightly mix: 3-4 medium tomatoes, finely chopped 1 small onion, finely chopped 3 small sweet peppers, finely chopped 1 jalapeno, finely chopped juice from 1/2 small lime 1/2 tsp chilli powder 1/2 tsp minced garlic 1 T fresh cilantro optional 1/8 tsp dried cilantro

CITRUS MARINATED CHICKEN

Steps:

• Mix Marinade Mix, orange juice, oil, lime or orange peel, lime juice and cilantro in small bowl. Place chicken in large resealable plastic bag or glass dish. Add marinade; turn to coat well.
• Refrigerate 15 minutes or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade.
• Broil or grill over medium-high heat 6 to 8 minutes per side or until chicken is cooked through, turning frequently.

CITRUS MARINATED CHICKEN THIGHS

Steps:

• Set aside 1/4 c 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 puree 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 instant read thermometer inserted into the thickest part of thigh registers 165 degrees, about 12-15 minutes longer. Serve chicken nwith reserved marinade and scallions.

CITRUS MARINATED GRILLED CHICKEN

Steps:

• In a zip top bag place all ingredients, and mush to combine. Refrigerate 30 minutes up to 2 hours.
• Preheat grill to 400 degrees.
• Place chicken breast on grill. Cook 4 to 5 minutes on first side before turning.
• Turn and cook another 3 to 4 minutes or until internal temperature reaches 160 degrees.
• Remove from grill and serve hot.