Recipe by Osider760
"This is a Southern California version of sweet and sour chicken, marinated and grilled with a little extra spice. Great for all barbeque lovers. I usually serve cut into lengths with fresh cilantro, homemade salsa, guacamole, black beans, and flour tortillas warmed on the grill. A little good Southern California karma never hurts anyone. This recipe is light enough to offset the first 2 margaritas. GO CHARGERS!!!"
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oranges, zested and juiced
lemons, zested and juiced
limes, zested and juiced
dried red pepper flakes
skinless, boneless chicken breast halves - pounded to about 3/4-inch thickness
salt and pepper to taste
Fabulous! This a wonderful marinade for grilled chicken. I loved the idea of using fresh citrus juice! I did add some minced garlic - the equivalent of about one clove just for good measure. I pounded the chicken down thin as instructed and poked it with a fork. I put everything into a ziploc bag and let it go for 8 hours. It smelled great and tasted even better. It's sweet, yet has just a mild kick with nice citrus flavor. Plus the chicken has a beautiful color to it. And, as the submitter suggested I served it with warm tortillas, homemade salsa, guacamole, and warm black beans topped with a dollup of sour cream for a Southwestern flair. What's great about this recipe is you could easily take this and add some cumin and curry (1/4 tsp. each) to the marinade then serve with couscous to give a Middle Eastern flair. This is a definite keeper!
This was everything we expected it to be as it was yummiliciously citrusy and quite flavourful. However, this isn't too great to eat on its own (according to me), and would do justice if added to salads, or served on tortillas with salsa. Whilst I'll keep that in mind next time, I think I will also add some chopped cilantro to the marinade....and perhaps allow the chicken to sit in the marinade overnight. Nevertheless, good recipe. :) Thanks Osider760!
The family loved this chicken, and the citrus was a nice twist on chicken fajita's,
I loved grating the zest from all the citrus. Love the bright colors and fresh flavor. Easy marinade that scores big points!
I'm always on the lookout for easy grilled chicken recipes and this one is just right. Made this tonight for the first time, LOVED it! Served with grilled sweet potatoes and a tossed salad w/Balsamic vinaigrette. The dinner was just perfect for Florida summers, and it WAS better than El Pollo Loco, as another reviewer mentioned. I'll definitely use it for a taco filling with just some cilantro, jalapeño, onion and queso fresco. Yum! Hubby suggested the marinade would make a great reduction, and I agree. And such a versatile jumping-off recipe - it could work well with a little pineapple juice or extra honey to give it an island flair. I halved the recipe for 3 people, omitted the coriander (didn't have any) and used full amount of red pepper for kick. Biggest surprise - we could taste each citrus component. LOVE THIS RECIPE! Call me goofy, but I think it would make superb fish tacos, too.
I was surprised, but I did like this. I served it with a baked potato. The citrus flavors was a refreshing change for a bbq chicken.
by itself this chicken is a little on the bland side. serve it on tortillas with salsa and its the perfect combination of flavors! great recipe and a nice change from tacos!
Made this for the Recipe Group. Good strong citrus flavor. I left out the honey as I didn't see the need for extra sweet and didn't baste. If I had had some fresh coriander I think that would have been better as the coriander powder didn't seem to add much. I'm always throwing garlic in grilled chicken marinades, so it was good to be restrained by the recipe. It had a nice clean, fresh taste.
* Percent Daily Values are based on a 2,000 calorie diet.
San Diego Grilled Chicken
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
** Calories: 251
** Calories from Fat: 68
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