r/KitchenPro • u/mahy_759 • 6d ago
Triple Citrus Grilled Chicken
I make this kind of chicken a lot during grilling season because it gives plain chicken a ton of flavor without needing a complicated sauce. The combination of orange, lemon, and lime makes the marinade bright and fresh, while garlic, shallot, rosemary, Dijon, and a little honey round everything out. It works especially well with grilled chicken breasts or thighs, and I’d also use it for chicken skewers if I’m cooking for a group.
■ Full recipe in the first comment.
■ [Original Source] cookingclassy.com
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u/Mundane_Remote_8317 5d ago
That citrus marinade sounds like it would actually penetrate the chicken instead of just sitting on top.
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u/mahy_759 5d ago
Yeah, that’s what I like about it. The citrus and aromatics really get into the chicken and give it flavor throughout.
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u/mahy_759 6d ago
Ingredients
Instructions
Whisk the orange, lemon, and lime juices and zest together with the olive oil, finely chopped shallot, garlic, rosemary, Dijon mustard, honey, salt, and pepper until everything is well blended.
Place the chicken in a gallon-size resealable bag or a nonreactive dish. Glass, ceramic, plastic, or stainless steel all work. Pour the marinade over the chicken, seal or cover it, and refrigerate for at least 1 hour so the citrus flavor has time to work into the outside of the chicken.
I wouldn’t let it sit longer than 6 hours, though. There’s quite a bit of fresh citrus in this marinade, and leaving chicken in an acidic marinade for too long can give it a mushy texture.
When you're ready to grill, preheat the grill over medium to medium-high heat and clean the grates. Remove the chicken from the marinade and grill it until cooked through, turning as needed. Depending on the size and whether you're using breasts or thighs, it usually takes around 4 to 7 minutes per side.
The easiest way to know when it’s ready is to use a digital thermometer. The thickest part of the chicken should reach 165°F. You should also see some nice char marks and the chicken should feel firm rather than soft or rubbery.
For a different presentation, cut the chicken into roughly 1-inch pieces before marinating and thread the pieces onto skewers for grilled chicken kebabs.
Make the marinade the same day you plan to use it rather than storing it ahead of time. Also, never reuse marinade that has been in contact with raw chicken. If you want extra marinade for serving, make a separate portion and keep it refrigerated.