Recipe by CLHARTMAN
"This is a chicken recipe that my family absolutely loves. It is chicken breast marinated in lime juice, orange juice, lemon juice, mint, and honey. It is very tender and the chicken is very moist."
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skinless, boneless chicken breast halves
crushed fresh mint leaves
My family wanted a healthy BBQ for Father's Day this year so I served this dish. The only difference I made was I added the zest of the orange, lemon, and lime, as well as the juice from the fruits. The strongest citrus flavors are in the zest. My husband grilled this and while it turned out good, a few of the breasts got "blackened" from the grilling. The few chicken breasts I have left over will be baked in the oven. I'm curious to see the difference in the grilled vs. the baked. A perfect dish for summertime!
the chicken was good, but it was missing something. it just seemed very plain. a sauce would be nice, but i can't think of any that would be a good addition. any suggestions?
not very flavorful even though i marinated overnight.
WONDERFUL!! I added more mint, garlic, red pepper & onions.
This surprised me. With all the flavors of the marinade, I certainly expected it to be way more flavorful. Sprinkling salt on at the table did help, but it was still pretty bland. On the positive side, I did manage to use up the last of the fresh mint I had left - and that was the main reason for choosing the recipe.
I just now read the recipe, and in response to some of the reviews, of course it is bland! There's no salt! Chicken needs salt. I make a similar recipe, with about 2 tsp of salt, plus finely chopped jalapeño and cilantro, in the marinade. The citrus juices and garlic are wonderful but don't forget some salt!
A good twist for those of us bored with the same old chicken marinades. Made it as written and turned out great.
Three stars as written. Not bad but not great. Reading other reviews, I agree with some: Add the Zest as well as the juice of the fruit. Add some neutral flavored oil if you wish. Add some other seasonings if you wish (cayenne works well if you like a little heat but we liked the clean taste of the citrus so that's all we added, no onion, garlic, etc.) I used a 'needler' on the meat before marinating, which helps it pick up more moisture and flavor. They are inexpensive and available at most kitchen supply sources. Salt and pepper immediately before putting on the grill over a MEDIUM-LOW flame, JUST until done, don't let it get overdone. An instant read thermometer is another good investment, not just for this recipe but for cooking all meat. For the person who thought this was a ceviche -- NO, it's not. The citrus won't 'cook' your chicken as it does fish. For those who wanted a sauce or a basting liquid or both -- boil the marinade about 10 minutes or longer and use it for a sauce; boiling destroys any bacteria. Or make a double batch of the marinade and thicken it as another reviewer suggested with either arrowroot or cornstarch. If you want it as a sauce you DO need to add the butter; the wine is optional. With modifications this could be five star.
* Percent Daily Values are based on a 2,000 calorie diet.
Chris' Grilled Orange Chicken
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 17
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