Triple Citrus Chicken Marinade
Every summer it’s all about those chicken marinades right? Because who likes bland and boring chicken without some extra flavor?
This marinade is incredibly easy to make! Don’t be intimated by that list of ingredients, you can see in the ingredients photo below it’s actually not much and you probably have a lot of what you’ll need already.
Thanks to using all that fresh citrus, both juice and zest, you get a deliciously summery marinade you’ll want to make time and time again.
As a child, I really didn’t like chicken. I’m not sure what about it I didn’t like, but I have grown to love it as an adult. I fix it several times each week and always try to make enough to have leftovers. This Triple Citrus Chicken is so moist and delicious. I was worried that the four of us were going to polish off the entire platter, but I was able to swipe a piece for my lunch tomorrow.
I have really enjoyed my time creating recipes as a Mazola® Corn Oil ambassador. I love using it in this recipe because it has a neutral flavor and allows the delicate citrus flavors to really shine. Did you know a recent study published in the Journal of Clinical Lipidology found that corn oil helps lower cholesterol more than extra virgin olive oil? It has more cholesterol-blocking plant sterols than other cooking oils – almost 4X more than olive oil- and a high smoke point which makes it a great all-purpose cooking oil, especially for grilling. You can find out more about the benefits of cooking with corn oil at Mazola.com.
INGREDIENTS
INSTRUCTIONS
This marinade is incredibly easy to make! Don’t be intimated by that list of ingredients, you can see in the ingredients photo below it’s actually not much and you probably have a lot of what you’ll need already.
Thanks to using all that fresh citrus, both juice and zest, you get a deliciously summery marinade you’ll want to make time and time again.
As a child, I really didn’t like chicken. I’m not sure what about it I didn’t like, but I have grown to love it as an adult. I fix it several times each week and always try to make enough to have leftovers. This Triple Citrus Chicken is so moist and delicious. I was worried that the four of us were going to polish off the entire platter, but I was able to swipe a piece for my lunch tomorrow.
I have really enjoyed my time creating recipes as a Mazola® Corn Oil ambassador. I love using it in this recipe because it has a neutral flavor and allows the delicate citrus flavors to really shine. Did you know a recent study published in the Journal of Clinical Lipidology found that corn oil helps lower cholesterol more than extra virgin olive oil? It has more cholesterol-blocking plant sterols than other cooking oils – almost 4X more than olive oil- and a high smoke point which makes it a great all-purpose cooking oil, especially for grilling. You can find out more about the benefits of cooking with corn oil at Mazola.com.
INGREDIENTS
- 6 skinless, boneless chicken breast halves
- 1 tsp lemon zest ; grated
- 1 tsp orange zest ; grated
- 1 clove Garlic ; peeled and minced
- 1 tblspoons Chives ; chopped
- 1 tsp Salt
- 1/4 tsp Black pepper
- 3 tblspoons Fresh lime juice
- 2 tblspoons Fresh Lemon Juice
- 1 tblspoons Honey
- 1 tsp Balsamic vinegar
- 2 tblspoons Vegetable oil
- 2 tblspoons Heavy cream
INSTRUCTIONS
- Between two layers of plastic wrap, pound chicken breasts with meat mallet to an even thickness of about 1/2 inch. Place chicken in large, self-sealing plastic bag.
- In medium bowl, whisk together lemon zest, orange zest, garlic, chives, salt, pepper, lime juice, lemon juice, honey and balsamic vinegar. Pour into bag, over chicken. Close bag securely and turn to distribute marinade. Refrigerate at least 2 hours or as long as 24 hours, turning occasionally.
- Remove chicken from bag. Shake excess marinade into bag and reserve.
- In large, heavy, nonstick skillet over high heat, warm oil. Saute chicken until browned, about 2 - 3 minutes per side. Lower heat to medium and continue cooking until chicken is done, about 2 more minutes per side. Transfer to serving platter and cover to keep warm.
- Pour reserved marinade into skillet and bring to a boil over high heat. Scrape the bottom of pan with a wooden spoon to loosen any browned bits. Add any liquid that has collected around chicken and let mixture boil for 2 minutes, until slightly thickened and reduced. Stir in cream; cook for another minute. Pour hot sauce over chicken breasts. Garnish with slices of lime, lemon or orange.
