Citrus Herb Chicken

Finger foods are sometimes more appealing than traditional “dinner” foods. Doesn’t everything taste just a bit better served on a stick? Ina Garten has a recipe for grilled lemon chicken that skewers slices of marinated chicken breasts and its always a hit with or without the stick. I based this recipe on that concept, punched up the marinade a bit and added a rosemary lemon aioli for dipping.

  • 1/3 cup fresh lemon juice (2 lemons)
  • Zest of 1 lemon
  • 1/4 cup freshly squeezed orange juice (1 orange)
  • 1/4 cup freshly squeezed lime juice (2 limes)
  • 4 large garlic cloves, smashed
  • 1 tablespoon chopped fresh oregano leaves
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh mint leaves
  • 1/2 cup olive oil
  • 2 teaspoons kosher salt
  • 1 teaspoon black pepper
  • 2 – 4″ stalks fresh rosemary
  • 2 pounds boneless, skinless chicken breasts

  • In a large zip top bag, combine the lemon juice, lemon zest, orange juice, lime juice, garlic cloves, oregano, thyme, mint, olive oil, salt and pepper. Rub the rosemary between your palms, as if you were trying to warm your hands. This helps release the flavor. Add the rosemary stalks to the marinade. Make a few shallow slits into both sides of the chicken breasts, then add them to the bag with the marinade. This will help the flavors to reach more surfaces of the chicken. Press the excess air from the bag, then seal it. Make sure the bag is sealed tightly, then gently shake it to distribute the marinade and coat the chicken evenly. Set the bag in the refrigerator for at least 4 hours, or preferably overnight.
  • When you are ready to cook the chicken, remove it from the refrigerator and allow the bag to sit at room temperature for 15 minutes. Meanwhile, heat a grill to medium high direct heat. Remove the chicken from the marinade, letting the excess drip off. Grill the chicken breasts until just cooked through, about 5 minutes per side. Watch carefully since they will dry out and lose flavor if overcooked.
  • Remove the cooked chicken breasts from the grill and place on a cutting board. Slice the chicken on the diagnogal into long pieces, about 1 inch thick. Skewer each piece with a wooden skewer. Serve warm or at room temperature.
  • Quick Tips
  • 1. When I need to juice a lot of citrus, I soak the fruit in hot water for about 10 minutes beforehand. This allows the fruit to soften and yields the maximum amount of juice.
  • 2. Of course, this chicken is also great right off the grill. Cutting and skewering it creates something novel out of a food we eat fairly often.

Preparation time: 15 minutes, plus marinating time

Cooking time: 10 minute(s)

Number of servings (yield): 6

2 responses to “Citrus Herb Chicken”

  1. Julie Creed says:

    my sisters and I just made this for our families and everyone (!) loved it!!! thanks Alicia!!!

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