This juicy, zesty chicken stars in many of my family’s summer meals. While there are a million ways to dress up poultry, you’ll find yourself turning to this recipe again and again. It’s that quick and easy! —Deborah Gretzinger, Green Bay, WI
- 1/2 cup lemon juice
- 1/2 cup orange juice
- 6 garlic cloves, minced
- 2 tablespoons canola oil
- 1 teaspoon salt
- 1 teaspoon ground ginger
- 1 teaspoon dried tarragon
- 1/4 teaspoon pepper
- 6 boneless skinless chicken breast halves (6 ounces each)
- 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°. Yield: 6 servings.
Originally published as Citrus-Marinated Chicken in Simple & Delicious April/May 2013, p54
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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