As much as I hate to admit it, I think grilling season is drawing to a close. The nip of the fall air is becoming more pronounced. Last weekend Zack, Dad, and myself took advantage of the remainder of the warm-ish air and not only grilled out, but ate outside.
This chicken was pretty good, but not really good enough to have again. I think I might have marinaded it for too long, because the citrus taste was so overpowering that you couldn’t even taste chicken.
The recipe called for the chicken to be marinaded for 2 hours, but I did it overnight. I guess they specified the time in the recipe for a reason. Oh well.
If I kept every recipe I tried, I would quickly run out of room in the binders that I keep them in! 🙂
Grilled Citrus Chicken
Prep: 10 minutes. Marinade: 2 hours. Grill: 20 minutes. 6 servings.
– 1/2 cup frozen (thawed) orange juice concentrate
– 1/4 cup vegetable oil
– 1/4 cup lemon juice
– 2 tablespoons grated orange peel
– 1/2 teaspoon salt
– 1 clove garlic, finely chopped
– 6 boneless, skinless chicken breast halves
Mix all ingredients except chicken.
Place chicken in a Ziploc bag. Pour marinade over chicken; turn chicken to coat with marinade. Seal bag and refrigerate at least 2 hours, but no longer than 24 hours, turning chicken occasionally.
Heat grill for direct heat.
Remove chicken from marinade, reserving marinade. Cover and grill chicken 4-6 inches from medium heat 15-20 minutes, turning and brushing with marinade occasionally, until juice of chicken is no longer pink when centers of thickest parts are cut.
Heat remaining marinade to boiling; boil and stir 1 minute. Serve with chicken.