Easy Citrus Marinated Chicken Breasts

This is one of my favorite recipes because it is super easy and takes about 30 minutes to cook (prep time not included). It adds a whole lot of flavor to the chicken and you know I am all about flavor! Here are a few things you’ll need to get started prepping dinner: a blender, cast iron pan, a gallon-size Ziploc bag, and a meat mallet. I want to point out one thing before you start: make sure to cut the chicken breast evenly in half (length-wise) to ensure the marinade is absorbed entirely and to make sure you cook the chicken evenly. Use the meat mallet to even out the chicken breast should one of your halves turn out larger than the other.

The rest should be easy sailing! Who doesn’t love an easy chicken recipe? Bon appetite!

 

Citrus Marinated Chicken Breasts
Serves 4
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Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Prep Time
25 min
Cook Time
25 min
Total Time
50 min
Ingredients
  1. 2 pounds skinless, boneless chicken breasts
  2. 3 tablespoons scallions, thinly sliced
  3. ½-bunch cilantro leaves and tender stems only
  4. 2 garlic cloves, roughly chopped
  5. 1 teaspoon finely grated lime zest
  6. 1 teaspoon finely grated orange zest
  7. ¼-cup (2 to 3 limes) fresh lime juice
  8. ¼-cup (1 juicy orange) fresh orange juice
  9. ¼-cup reduced-sodium soy sauce
  10. 2 tablespoons olive oil
  11. 1-tablespoon coarse kosher salt
Instructions
  1. Let’s prep!
  2. 1. First things first…we have to prep! Start by thinly slicing the scallions.
  3. 2. Use a grater to make limes and orange zest. Then squeeze the juice out of each.
  4. 3. Wash and chop off the thick ends of the cilantro.
  5. 4. Peel and roughly chop up the garlic.
  6. 5. Get out your blender or processor and add in the 3 tablespoons chopped scallions, cilantro, garlic, lime zest, orange zest, lime juice, orange juice, 1/4 cup soy sauce, 2 tablespoons olive oil and 1 tablespoon kosher salt.
  7. 6. Blend or pulse the ingredients until a coarse puree forms.
  8. 7. Set aside 1/4 cup of the marinade to use for topping the cooked chicken.
  9. 8. Put the chicken into a gallon sized Ziploc bag. Add in the remaining marinade, and zip up the bag. Make sure to shake or turn the bag a bit so that all of the marinade gets on the chicken.
  10. 9. Put the chicken into the refrigerator to marinate for at least 20 minutes or up to 2 hours. Don't marinate the chicken for longer than 2 hours.
  11. It’s Cooking Time!
  12. 10. Pre-heat your cast iron skillet on medium heat. Once the pan is hot (takes about 5 or 6 six minutes), remove the chicken from the marinade and place it in the pan and discard the marinade. Cook the chicken until it is lightly browned on each side.
  13. 11. Using tongs, turn the chicken and continue to cook until your instant-read thermometer inserted into the thickest part of the breast registers 165 degrees, about 15 to 20 minutes.
Notes
  1. Keep an eye on your chicken, you may need to turn it a few more times so that it doesn't burn.
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