GRILLED CITRUS AND HERB CHICKEN
This grilled citrus and herb chicken is juicy, tender, and flavored with the best marinade. A super easy dish that's ready in no time!
Provided by Sara Welch
Number Of Ingredients 11
Steps:
- Place the olive oil, garlic, lemon and orange zest, lemon and orange juice, basil, oregano and thyme in a resealable plastic bag. Seal and shake to combine.
- Place the chicken in the bag, seal and shake until chicken is coated with the marinade.
- Refrigerate for at least 30 minutes or up to 4 hours.
- Preheat the grill or a grill pan over medium high heat.
- Remove the chicken from the marinade and season both sides generously with salt and pepper.
- Grill for 4-5 minutes on each side or until chicken is cooked through.
- Remove from grill and let the chicken rest for 5 minutes. Sprinkle with parsley and serve, with lemon wedges if desired.
Nutrition Facts : Calories 249 kcal, Carbohydrate 1 g, Protein 24 g, Fat 16 g, SaturatedFat 3 g, Cholesterol 73 mg, Sodium 132 mg, Sugar 1 g, ServingSize 1 serving
CITRUS HERB BRINED CHICKEN
Very yummy. Serve with vegetables, side dish of choice or salad.
Provided by Julie Prior
Categories Chicken
Number Of Ingredients 11
Steps:
- 1. Dissolve the kosher salt in the hot water; then add the ice and cold water to chill mixture. Add the lemons, limes and fresh herbs to the brine. Make sure to put it in a container large enough to hold two chickens.
- 2. Add the chickens and put the container in the refrigerator. The chickens should sit in the brine for at least 8 hours but overnight works best.
- 3. After the brine step is complete, preheat the oven to 350 degrees F, remove the chickens from the brine and discard the brine. Dry the chickens with a disposable towel and lightly oil skin. season with salt and pepper.
- 4. Place the chickens in a roasting pan elevated on a rack.
- 5. Roast for 20 minutes per pound based on the weight of the chickens, plus 15 minutes, or until the thermometer inserted in the thickest part of the chicken but not touching the bone reads 170 degrees.
EASY GRILLED CHICKEN WITH CITRUS MARINADE
This easy grilled chicken recipe is a fast track to dinner. This grilled chicken breast is never dry, thanks to a marinade that's sourced from the pantry.
Provided by Kendra Vaculin
Yield 4 servings
Number Of Ingredients 10
Steps:
- Whisk 2 large shallots, finely chopped, 4 garlic cloves, finely grated, ⅔ cup extra-virgin olive oil, ¼ cup sherry vinegar or red wine vinegar, 3 Tbsp. fresh lemon juice, 2 Tbsp. fresh lime juice, 1 Tbsp. Diamond Crystal or 1¾ tsp. Morton kosher salt, 1 tsp. sugar, and ½ tsp. freshly ground black pepper in a medium bowl to combine. Set ⅓ cup marinade aside.
- Arrange 4 skinless, boneless chicken breasts (about 1½ lb.) in a single layer in a baking dish. Pour remaining marinade over chicken and turn to coat. Cover dish and chill, turning chicken halfway through, at least 30 minutes and up to 4 hours.
- Prepare a grill for medium-high heat; oil grate. Remove chicken from marinade, letting excess drip back into dish; discard marinade in dish. Grill chicken, turning halfway through, until cooked through and blackened grill marks appear, 10-14 minutes. Transfer to a cutting board and let rest 5-10 minutes before slicing.
- Serve chicken with reserved marinade spooned over.
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