Best 2 Grilled Citrus Chicken Breasts Recipes

RED CHILE-CITRUS MARINATED CHICKEN BREASTS WITH GRILLED TORTILLAS AND AVOCADO-TOMATILLO SALSA

Steps:

• For the grilled tortillas: Brush each tortilla on both sides with olive oil and season with salt and pepper to taste. Grill for 1 minute on each side. Yield: 8 servings For the Avocado and Grilled Tomatillo salsa: Combine all ingredients in a medium bowl and season with salt and pepper. Yield: 2 cups
• For the marinade and the chicken breasts: Whisk together all ingredients except olive oil in a large bowl until combined. Slowly whisk in the olive oil until emulsified. Reserve 1 cup of the marinade and set aside. Transfer remaining marinade to a large shallow baking dish, add chicken breast and turn to coat completely. Cover and refrigerate for 1 hour in the refrigerator, turning once.
• Preheat grill. Remove chicken from marinade and season on both sides with salt and pepper to taste. Grill the breasts, skin-side down, for 4 minutes or until golden brown. Turn the breasts over and baste with some of the reserved marinade and cook for 4 minutes. Baste, turn and baste again, cover the grill and cook the breasts for 4 more minutes. Repeat the process once more for a total grilling time of 16 minutes, or until the chicken is well-browned and cook through. Remove the chicken to a platter, cover and let sit 10 minutes. Serve with Grilled Tortillas and Avocado-Tomatillo Salsa on the side.

GRILLED CITRUS CHICKEN BREASTS

Steps:

• Night before: Whisk two Tbsp oil with orange juice, lemon juice, lime juice, 2 tsp salt, splash of Srirachi, garlic and rosemary stalks into large bowl. Add chicken. Coat thoroughly and transfer to a gallon sealed bag. Put in fridge overnight. Next day bring chicken to room temperature. Preheat oven to 350F. Quarter fruit and coat with oil. Start rice (2 cups rice plus 4.5 cups water). Add rice, ginger and cold water together in pan. Bring to a boil then stir vigorously for two minutes before covering and transferring to a low heat. Cook until done (about 30 minutes). Remove chicken from bag and pour entire marinade into saucier pan. Bring sauce to low boil. Do not reduce heat; keep at a low boil and allow to reduce to almost a glaze consistency. This can take up to 20 minutes. Brown chicken in cast iron skillet coated with vegetable oil and butter. Skillet should be very hot. Breasts should brown quickly. You only want a light golden color. Transfer skillet to oven. Broil for 12 minutes. Keep stirring sauce. Season to taste. Remove rosemary stalks just before serving. Sear fruit wedges in a very hot, raised-ridge grill pan. Plate with chicken in the middle, a tower of rice and fruit scattered about. Pour sauce over everything. Top with chopped parsley.