Saturday, January 4, 2014

Citrus Marinated Chicken

Here's another one of those old favorite recipes that I stopped making for a while for some reason.  Probably just having too many recipes.  But we were very happy when I came across the old card again.  My hubby especially likes this lively marinade, one of the few that he asks for by name/description.  "Hey, can you make that marinated chicken with the orange juice?"  And since we finally replaced our old disintegrated BBQ, this chicken will be showing up more often!  This recipe can be barbequed or broiled depending on your preference or the weather.  You could also use a stove-top grill pan or electric grill.  I'm including our favorite versatile Italian dressing recipe at the bottom.  You can get away with a shorter marinating time (30 minutes or less) if you reserve some marinade for basting.  Or try marinating under vacuum for a 15 minute fix.

Easy Citrus Chicken
serves 4

1 lb boneless, skinless chicken pieces
1 cup Italian salad dressing (vinegar and oil based)
¾ cup fresh orange juice
¼ cup fresh lemon juice
½ tsp sea salt
½ tsp freshly ground pepper

Trim fat from chicken pieces and pound to a uniform thickness.  Combine the dressing, juices, salt, and pepper in a bowl or gallon ziploc bag; reserve half a cup for basting if desired.  Use a fork to pierce the chicken in a few places and then add chicken to marinade, turning to coat.  Let chicken marinate, covered, in the refrigerator for an hour or two.  Preheat broiler or barbeque.  Remove chicken from marinade and broil or barbeque for about 5-6 minutes a side or until done.  Baste occasionally if desired.


Favorite Italian Dressing

1 tbsp Dijon mustard
2-4 tbsp red wine vinegar (or white and balsamic vinegar for another variation)
1 tsp onion powder or flakes
2-3 cloves minced garlic (garlic powder will also work)
1 tsp Italian seasoning*
½-¾ tsp sea salt to taste
½ tsp fresh ground pepper
½ cup olive oil

*Our favorite Italian blend, "Tuscan Sunset" from Penzey's, has sweet basil, oregano, red bell pepper, garlic, thyme, fennel, black pepper and anise seed.

Combine mustard, vinegar and spices in a jar or cruet and mix well.  Add oil and seal jar.  Shake until well mixed and emulsified.  You could also stream and whisk the oil in using the traditional method.  I'm lazy and shaking like heck works for us!  This dressing is best if made at least 30 minutes ahead so the flavors have a chance to meld.