Citrus-marinated chicken breasts are tender and juicy. Fresh juices from orange and lemons infuse a natural sweetness while thyme and garlic round it out beautifully.
This recipe for Citrus-Marinated Chicken is super simple and you probably have most of the ingredients on hand. It requires a bit of pre-planning since everything should marinate for at least four hours, but every step is so simple and when all is said and done, ‘tender’ and ‘juicy’ are two words you’ll use to describe this dish. And ‘flavorful’ is another. The orange and lemon juices infuse a natural sweetness and the garlic and thyme round it out for a warm, rustic taste.
Fire up the grill or bake it in the oven and then serve sliced with a squeeze of little clementine oranges or top with chives. Your favorite chicken dipping sauce is good with it but unnecessary especially when paired with chunky roasted root vegetables.
This is a great meal that’s totally tasty, good for you and good for your waist, by the way. When served with the root vegetables, why not serve it family-style? Because food served for sharing leads to conversation and leisurely eating. Doesn’t get much better than that… and the cook can also relax because clean up is a breeze. You’re welcome.
Citrus Marinated Chicken Breasts
- 4 boneless, skinless chicken breast, (about 1 ½ pounds)
- 1 cup fresh orange juice
- Juice from one medium lemon, about 3 Tablespoons
- 3 Tablespoons olive or avocado oil
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 3 garlic cloves, sliced
- 4 sprigs fresh thyme
- 1 fresh orange, quartered, to squeeze over chicken at serving (clementines work great)
- In a small bowl, combine 1 cup orange juice, lemon juice, 3 Tablespoons oil, ½ teaspoon salt, ½ teaspoon pepper, 3 sliced garlics and 4 sprigs thyme. Pour into large zip-log bag or a bowl.
- Pierce chicken breasts with a fork and add to the marinade.
- Refrigerate at least 4 hours or overnight.
- Remove chicken and pat dry.
- Cook chicken using your own desired method:
- Heat grill to medium and cook until golden, 4 to 5 minutes per side.
If Cooking with Charcoal:
- Place chicken over indirect heat. Check temperature of thickest part of chicken and remove from heat when temperature reaches 165F degrees.
- Squeeze fresh orange quarters over sliced chicken just before serving.
- Citrus Marinated Chicken Breasts are great cooked in the oven or on the stove top as well.
Cook’s note: Chicken photographed for this piece was marinated for 4 hours.
Recipe adapted from Prevention Magazine.
Thanks for rescuing me from the “what am i going to do with the chicken in the fridge” dilemma. Got the recipe via email this morning and made it for dinner! Looks delicious!
Sally Humeniuk says
Haha, Lynn! I’ve been there 🙂 Glad you liked this one.
So easy and delicious! I’ll have to try your roasted vegetables next.
Sally Humeniuk says
Thank you, the citrus chicken goes very well with the vegetables. Hope you like it!
I have used this marinade several times and the chicken always comes out tender and full of flavor! I usually add EXTRA fresh garlic. Cooked mine on an indoor grill pan. Delicious!
sabrina m says
Very good! I used this on boneless, skinless chicken breasts. I marinated them about 4 hours, and then grilled them. It was very tasty & not overpowering. Great recipe!
Elsie. C Miller says
Hi! The marinade looks excellent! What is your recomended time and temp for oven cooking? Thank you!
Hi Dasha, Here’s what I like to do for guaranteed tender, flavorful chicken. I start on stove top and finish in the oven. Pre-heat oven to 350F degrees. While oven is heating, heat a medium non-stick or cast iron skillet (oven-safe) over medium-high heat on stove top and heat 2 tablespoons light olive oil or canola oil until shimmering. Add 1 tablespoon butter to the oil. Add chicken breasts (seasoned as desired) and heat about 4 minutes per side, letting the meat caramelize on the outside. Then place chicken breasts in their skillet in the oven. Bake approximately 10-15 minutes, or until the thickest part of the breast reaches 165F degrees internal temperature. Let chicken rest about 5 minutes. Then slice on diagonal and serve. 🙂 If this is too much trouble, just bake in a oven-proof dish at 350F for approximately 20-30 minutes, depending on number of breasts in pan. Always check internal temperature to insure doneness. Good luck and thanks for commenting!
Sally, these flavors are fresh and fabulous! I love to eat the chicken cold, on top of a green salad. Thanks for another great recipe!
Kevin | KevinIsCooking says
Citrus with chicken is wonderful and thyme is my favorite herb, so I think this is one that has found its way onto my table quite often. People usually use lemon, but I’ve happy to read you used Clementines! I love to roast quartered oranges with my vegetables, too. Gives a lovely flavor and aroma! Hope you’re enjoying your holiday Sally.