Citrus Marinated Chicken Breasts
For best results, marinade the chicken breasts for at least four hours, overnight is even better!
Prep Time4 hours hrs
Cook Time10 minutes mins
Total Time4 hours hrs 10 minutes mins
Servings: 4
Calories: 476kcal
Author: Good Dinner Mom
- 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:
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.
Serving: 1g | Calories: 476kcal | Carbohydrates: 30g | Protein: 50g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 558mg | Potassium: 1361mg | Fiber: 2g | Sugar: 24g | Vitamin A: 460IU | Vitamin C: 125mg | Calcium: 61mg | Iron: 1mg