Best Citrus Marinated Grilled Chicken Recipes

Grilled Citrus Marinated Chicken Thighs image

Provided by Dave Lieberman

Time 55m

Yield about 6 servings

Number Of Ingredients 9

2 1/2 to 3 pounds chicken thighs, bone-in and skin-on, trimmed of excess fat
Kosher salt
Freshly ground black pepper
1/4 to 1/3 cup vegetable oil
1 lemon, zested and juiced
1 orange, zested and juiced
1 lime, zested and juiced
Few dashes cayenne pepper
10 sprigs fresh thyme

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 image

Provided by Bobby Flay

Categories main-dish

Yield 8 servings

Number Of Ingredients 19

1/4 cup olive oil
Salt and freshly ground pepper
16 6-inch flour tortillas
3 large, ripe Haas avocado, peeled and coarsely chopped
1/4 cup finely chopped onion
3 tomatillos, husked, washed and coarsely chopped
1 jalapeno, finely chopped
3 tablespoons fresh lime juice
3 tablespoons finely chopped cilantro
Salt and freshly ground pepper
1 cup fresh orange juice
1 cup fresh lime juice
1/2 cup fresh lemon juice
1/4 cup ancho chile powder
2 tablespoons paprika
4 cloves garlic, coarsely chopped
1 cup olive oil
8 chicken breasts, bone in, skin on
Salt and freshly ground pepper

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.

Grilled Citrus Marinated Chicken With Citrus Rum Sauce image

Provided by carmel housewife

Categories Chicken

Time 35m

Yield 4-6 serving(s)

Number Of Ingredients 13

6 large boneless skinless chicken breasts
12 ounces frozen orange juice
18 ounces orange marmalade
2 tablespoons salt
1 orange
2 mangoes
1 lime
1/4 cup rum
3 tablespoons butter
1 habanero pepper
2 tablespoons honey
1 leaf from 2 sprigs cilantro (optional)
1 teaspoon salt

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 Grilled Chicken image

Provided by @MakeItYours

Number Of Ingredients 11

1/2 cup orange juice
2 Tablespoons lemon juice
1 Tablespoon worcestershire
2 cloves or 2 Tablespoons minced garlic
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 tsp red pepper flakes
3 Tablespoons dried cilantro or 1/2 cup fresh cilantro
1 tsp lemon zest
1 tsp orange zest
6 chicken breasts

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.