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Grilled Citrus-Marinated Chicken Breast

Source: Casual Cuisines of the World - Cantina
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  30 Minutes
Total Time:  2 Hours 30 Minutes
  Serves 4
Mexican cooks often marinate chicken in citrus juices before grilling. Don’t marinate the meat longer than overnight, however, or it will become too soft. When grilling, sear the skinless side first to seal in the juices, then finish cooking more slowly off to one side of the grill. Serve with green rice and refried black beans.
1 cup fresh orange juice
2 tablespoons fresh lime juice
1 dried chipotle chili pepper, stemmed and seeded
1 cup red salsa
1/4 cup olive oil
1 teaspoon salt
4 boneless chicken breast halves
Fresh orange slices, optional
Fresh cilantro sprigs, optional
Other necessary recipes:
Red or Green Rice Red Salsa Refried Beans
Grilled Citrus-Marinated  Chicken Breast Recipe at
In a small saucepan, combine the orange juice, lime juice and chili pepper and bring to a boil. Reduce the heat to medium and simmer, uncovered, until the chili is plump, about 5 minutes. Remove from the heat and let cool.

Transfer the cooled citrus mixture to a blender and add the salsa, olive oil and salt. Purée until smooth.

Rinse the chicken breasts and pat dry. Place the chicken breasts in a shallow nonaluminum dish. Pour the purée evenly over the top, cover and let marinate in the refrigerator for 2-4 hours.

Prepare a fire in a charcoal grill or preheat a broiler.

When the fire is hot or the broiler is ready, remove the chicken breasts from the marinade. Place them skin side down on the grill rack about 5 inches from the coals, or arrange them skin side up on a broiler pan and place in the broiler about 4 inches from the heat source. Grill or broil for 2-3 minutes. Turn and cook on the second side for 2-3 minutes. Continue to cook the chicken, turning every 2-3 minutes to avoid burning, until tender and opaque throughout. The total cooking time should be 12-20 minutes, depending upon the size of the breasts.

Transfer the chicken to a warmed platter. Garnish with orange slices and cilantro sprigs, if desired, and serve immediately.

Lighten Up! Version: Omitting the oil from the marinade reduces the fat to just 2 grams per serving.

Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
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Nutrition Facts per Serving
Yield:   Serves 4
Calories: 304
Fat. Total: 6g
Protein: 55g
Carbohydrates, Total: 3g
Sodium: 358mg
% Cal. from Fat: 18%
Cholesterol: 137mg
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Denise Reviewed: 07/07/2010
Delicious and easy
I always make extra marinade and slow cook the chicken til it falls apart and then serve over rice.
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