Citrus Marinated Chicken And Orange Salad Recipes

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TRIPLE CITRUS CHICKEN MARINADE



Triple Citrus Chicken Marinade image

A bright and flavorful chicken marinade made with a trio of fresh citrus! Because why just use one when you can use three? It's made with orange, lemon and lime which is perfect for creating a vibrant grilled chicken marinade! This is easy to make and perfect for summer.

Provided by Jaclyn

Categories     Main Course     Sauce

Time 1h10m

Number Of Ingredients 15

1/2 cup fresh navel orange juice
2 tsp fresh orange zest
2 Tbsp fresh lemon juice
1 tsp lemon zest
2 Tbsp fresh lime juice
1/2 tsp lime zest
1/4 cup olive oil
3 Tbsp chopped shallot or red onion
1 Tbsp minced fresh garlic
1 Tbsp chopped fresh rosemary ((or 1 tsp dried))
2 tsp dijon mustard
2 tsp honey
1 1/2 tsp salt, (or to taste)
1/2 tsp freshly ground black pepper.
4 - 5 (6 oz) boneless skinless chicken breasts or thighs

Steps:

  • In a mixing bowl whisk together all ingredients except chicken until well combined.
  • Place chicken in a gallon size resealable bag or dish.
  • Pour marinade over chicken. Transfer to refrigerator and let rest at least 1 hour and up to 6 hours.
  • Preheat a grill over medium-high heat. Remove chicken from marinade and cook on grill until center registers 165 degrees in center of thickest portion, turning once halfway through cooking (reduce grill temperature as needed if chicken is browning too quickly).
  • Let chicken rest 5 minutes before serving. Garnish with chopped fresh parsley if desired.

CITRUS-MARINATED CHICKEN



Citrus-Marinated Chicken image

This is a great dish for a summer meat. The marinade gives the chicken an appetizing flavor and helps keeps it succulent and moist during cooking. Time does not include marinating time.

Provided by teresas

Categories     Chicken Breast

Time 40m

Yield 4 serving(s)

Number Of Ingredients 12

4 chicken breasts, bone in
1 tablespoon mild chili powder
1 tablespoon paprika
2 teaspoons ground cumin
1 orange, juice and rind
3 limes, juiced
1 pinch sugar
8 -10 garlic cloves, finely chopped
1 bunch cilantro, coarsely chopped, plus a few sprig to garnish
2 tablespoons extra virgin olive oil
1/2 cup beer, tequila (optional) or 1/2 cup pineapple juice (optional)
salt and pepper

Steps:

  • Place the chicken in a nonmetallic dish.
  • Mix the remaining ingredients together in a bowl and season to taste.
  • Pour over the chicken and turn to coat well, then cover and let marinate at room temperature for at least 1 hour.
  • If possible, let marinate in the refrigerator for 24 hours.
  • Preheat the broiler to medium.
  • Remove the chicken from the marinade and pat dry with paper towels.
  • Place the chicken on a broiler rack and cook under the hot broiler for 20-25 minutes, turning once, until the chicken is tender and the juices run clear when a skewer is inserted into the thickest part of the meat.
  • Brush with the marinade occasionally, but not for the last few minutes of the cooking time.
  • Garnish with cilantro springs.

Nutrition Facts : Calories 364.6, Fat 21.1, SaturatedFat 4.9, Cholesterol 92.8, Sodium 132.7, Carbohydrate 13.8, Fiber 3.9, Sugar 4.4, Protein 32.1

GRILLED CHICKEN CITRUS SALAD



Grilled Chicken Citrus Salad image

This is a wonderful refreshing summer recipe. Very good! A must try.

Provided by WAILAKIJACKIE

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 2h45m

Yield 4

Number Of Ingredients 12

½ cup orange juice
¼ cup lime juice
2 shallots, minced
2 cloves garlic, minced
1 teaspoon chili powder
1 teaspoon ground cumin
1 teaspoon white sugar
4 (4 ounce) skinless, boneless chicken breast halves
8 cups torn romaine lettuce
2 oranges - peeled, segmented, and chopped
2 stalks celery, sliced
4 green onions, chopped

Steps:

  • In a mixing bowl, whisk together orange juice, lime juice, shallots, garlic, chili powder, cumin, and sugar. Pour 1/2 of this mixture into a large, resealable plastic bag, and add the chicken breasts. Seal, and refrigerate for at least 2 hours. Refrigerate the remaining dressing.
  • Preheat an outdoor grill for medium-high heat. In a large salad bowl, toss romaine lettuce with oranges, celery, and green onions. Set aside.
  • Lightly oil grate, and place chicken on grill. Discard the marinade from the chicken. Cook for 6 to 8 minutes each side, or until juices run clear when pierced with a fork. Remove chicken from grill, and slice into thin strips.
  • Toss salad with reserved dressing, and top with sliced chicken.

Nutrition Facts : Calories 237.6 calories, Carbohydrate 26.1 g, Cholesterol 65.9 mg, Fat 2.2 g, Fiber 5.6 g, Protein 30 g, SaturatedFat 0.5 g, Sodium 112.6 mg, Sugar 14.6 g

CITRUS MARINATED CHICKEN AND ORANGE SALAD



Citrus Marinated Chicken and Orange Salad image

Make and share this Citrus Marinated Chicken and Orange Salad recipe from Food.com.

Provided by dicentra

Categories     Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

3 oranges
3 garlic cloves, chopped
7 tablespoons extra virgin olive oil
1/4 teaspoon cayenne pepper, plus
1 pinch cayenne, for the dressing
salt & freshly ground black pepper
4 (6 -8 ounce) boneless skinless chicken breast halves
1 large head radicchio
1 small red onion, thinly sliced
1 bunch arugula, stemmed and thoroughly cleaned
3 sprigs fresh oregano, stripped of leaves then chopped
2 tablespoons honey
1 tablespoon Dijon mustard
4 slices crusty bread

Steps:

  • Preheat a grill pan or outdoor grill on high.
  • Zest 2 of the 3 oranges and put the orange zest in a large, shallow dish. Juice half an orange and add to the zest.
  • To the zest and juice, add the garlic, 3 Tbs EVOO, 1/4 t. cayenne, salt, and pepper, and stir to combine.
  • Add the chicken breasts, toss to coat thoroughly, and let marinate for 5 minutes.
  • While the chicken is marinating, with a paring knife cut the skin and white pith from the 2 remaining whole oranges, being sure to remove it all. Slice the oranges into disks and place in a salad bowl.
  • Cut the radicchio in quarters through the core, cut the core off from each quarter, and then thinly shred the radicchio and add to the oranges.
  • Add the red onions and arugula.
  • To make the dressing, juice the other half orange into a small bowl and add the pinch of cayenne, the oregano, honey, and mustard. In a slow, steady stream, whisk in the 4 remaining Tbs of EVOO.
  • Transfer the marinated chicken to the grill and cook on each side for 5 to 6 minutes, or until cooked through.
  • Remove from the grill and let rest for a few minutes. Lightly toast the bread.
  • Thinly slice the grilled chicken on an angle, add to the salad, and then pour the dressing over. Toss to combine and serve with the toasted bread.

Nutrition Facts : Calories 663.3, Fat 27.9, SaturatedFat 4.3, Cholesterol 98.7, Sodium 544.2, Carbohydrate 56.3, Fiber 4.8, Sugar 18.9, Protein 46.3

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