Blood Orange-Citrus Marinade for Grilled Chicken

| May 12, 2007 | 3 Comments


So, since the blood orange season is pretty much over and my attempts at making a blood orange vinaigrette will surely take several more attempts, I decided to set that aside for now and use my last blood orange for a special marinade for grilled chicken.

See, Kalyn over at Kalyn’s Kitchen has been grilling up a storm over the past week or so and her beautiful grilled chicken breasts really got me salivating. Plus, she offered a great tip earlier this week to cut slits in the top of a chicken breast to help the marinade really seep in (thanks so much for that tip! It really worked well!).

It seemed like a match made in heaven: juicy grilled chicken breasts marinaded in some sort of a blood orange marinade. Well, as things progressed, the blood orange marinade morphed into a citrus marinade. Regardless, the result was tangy and tasty and definitely worthy of inclusion in this week’s Weekend Herb Blogging, which was started by the aforementioned Kalyn and hosted this week by Pat from Up a Creek without a PatL.

This yummy marinade also features one of my favorite herbs: rosemary, which I recently wrote about a great foccacia recipe using it. It comes from the Mediterranean region and is known for its memory improving qualities.

Blood Orange-Citrus Marinade for Grilled Chicken
 
Prep time
Total time
 
Author:
Recipe type: Marinade
Serves: yields enough to marinate 4 chicken breasts
Ingredients
  • Juice of one pink grapefruit
  • Juice of one blood orange
  • ½ cup orange juice
  • 1 tbsp olive oil
  • ¼ tsp lime juice
  • 2 tbsp fresh rosemary
  • 1 tbsp salt
  • 1 tbsp sugar
Instructions
  1. Whisk ingredients together in a bowl before using.


To marinate the chicken breasts:

Cut slits in the top of the chicken breast (see above for a photo).

Place in the marinade for at least two hours, but preferably 6-8 hours.

To cook:

Heat your gas grill on medium.

Place chicken breasts on the grill. Turn every 5 minutes or so.

Cook until center is no longer pink.

NOTE: This recipe also appears on Betty Crocker’s website, which I worked with as a recipe developer for a number of years.

Category: Fruit, grill, Poultry

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (3)

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  1. Kalyn says:

    I’m so glad you liked the tip! I’ve been doing that for years and years. I can’t even remember when I first thought of it, but when I first tried it, I thought, I’m doing this every time! Love the sound of chicken with a citrus marinade. Must try blood orange sometime. I don’t think I’ve even seen them for sale here.

  2. Hollie says:

    Did you create this recipe?

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