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August 2, 2011
Citrus-Grilled Chicken
Poultry Classics
Prep time:
12 minutes, plus chillinggrilling time:
18 to 20 minutes“We called this 'sunset chicken' because the orange sauce and pink onions reminded us of a sunset.”
Ingredients
Serves 4
- 1/3 cup orange juice
- 1/4 cup lemon juice
- 1/4 cup each olive oil, honey and thawed frozen lemon juice concentrate
- 3 tablespoons lime juice
- 3 tablespoons chopped fresh mint leaves
- 1 1/2 tablespoons each grated orange and lemon zest
- 1 1/4 teaspoons grated lime zest
- 1/4 teaspoon ground cumin
- 1/8 teaspoon each salt and black pepper
- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 1/4 red onion, thinly sliced
Directions
1
Combine orange juice, lemon juice, olive oil, honey, lemon juice concentrate, lime juice, mint, orange zest, lemon zest, lime zest, cumin, salt and black pepper in a large bowl and mix well.
2
Reserve 1/2 cup of the marinade to serve with the grilled chicken. Add chicken and onion to remaining marinade, turning chicken to coat. Chill, covered, for 2 hours.
3
Preheat the grill to medium.
4
Remove chicken from marinade. Pour remaining marinade into a small saucepan. Bring to a boil over medium heat. Simmer for 5 minutes.
5
Grill the chicken 4 inches from the heat, basting frequently with heated marinade, until an instant-read thermometer inserted in center of the meat registers 180°F, 18 to 20 minutes. Serve the chicken with the reserved marinade.
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Grandma's Secret Trick
Grandma's Secret Trick
My grandmother learned to make this dish on a trip to the Baja in California. She said she ate it in several places, where it was often seasoned with oregano or cinnamon. So occasionally, she added 1/2 teaspoon oregano or 1/4 teaspoon cinnamon to the marinade to give it the authentic Mexican flavoring she enjoyed.
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