Grilled Citrus Chicken

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.