Citrus Marinated Grilled Chicken

O is for the orange in this zesty citrus marinade, perfect for grilling season!  This is a recipe that used to be a favorite when my kids were little and definitely needed a revival.  One of the few recipes hubby would specifically request: "that orange juice chicken".  I lugged the toaster oven outside to bake some meatballs the other night and realized if I am wanting to do outside cooking to keep the kitchen cool, this is a perfect recipe.  We often serve this with a fresh chopped green or spring mix salad dressed with our favorite homemade Italian dressing.  This time, I added some cucumber to a nice Greek orzo salad we grabbed from the grocer's.

We love this marinade both because it is flavorful and also because it makes a beautifully juicy chicken breast.  The acidity of the citrus juices act as a tenderizing agent for the meat.  An hour is good to shoot for in marinade time, don't go much over two hours though or the protein can get over-denatured and become less palatable.  (Tough and rubbery.)  Thirty to sixty minutes is the sweet spot! 

Easy Citrus Chicken
serves 4

1 lb boneless, skinless chicken pieces
1 cup Italian salad dressing (vinegar and oil based) (recipe follows for homemade)
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 but not longer.  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.

Enjoy!

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

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. 

Be sure to check out these other letter O recipes:

• Karen’s Kitchen Stories: Cranberry Pumpkin Oatmeal Cookies
• Sneha’s Recipe: Orange Chocolate Cake
• Jolene’s Recipe Journal: Orzo with Parmesan and Basil
• Food Lust People Love: Jersey Octopus Ceviche
• A Day in the Life on the Farm: Overnight Oats
• Blogghetti: Easy White Chocolate Covered Oreos
• A Messy Kitchen: Citrus Marinated Chicken
• Mayuri’s Jikoni: Orange Avocado Salad
• Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Sheet Pan Italian Olive Oil Summer Vegetables
• Culinary Cam: Octopus: Takoyaki, a Japanese Snack Food, from a Santa Cruz Apartment 
• Magical Ingredients: Onion Oaxaca Dip