Juiciest Grilled Chicken Breast With Citrus Marinade

Anxious to try this! Has anyone tried it with boneless, skin-ON breasts? That's my preference, if possible. But sounds great either way.

• Pablo F

• Los Angeles, CA

• 5/10/2024

Someone mentioned that they were confused about spooning the reserved marinade over the cooked chicken because it would have bacteria from being in contact with raw chicken. The recipe states you should reserve 1/3 cup of the marinade. You don't use that for marinating the chicken. You set it aside. You then use the "remaining" marinade for the raw chicken. The recipe later states to use spoon the "reserved marinade" over the chicken (the marinade that never touched the chicken) once the chicken is done grilling. No contamination.

• carolyne

• Menlo Park, CA

• 5/10/2024

Delicious and easy, the citrus flavors give a nice tang to the chicken. I think I will add more lemon juice the next time.

• Vicki

• Swansboro, NC

• 3/14/2024

Easy, loved it. Will definitely make again. Marinated 3 hours before grilling. A keeper recipe that works any time of year. Served with Pioneer Woman's crashed potatoes, which was great with the extra marinade.

• kwdDallasviaBoston

• Dallas

• 2/9/2024

HOW ON EARTH is this keto with one of the ingredients being SUGAR?? Help me understand

• Maia

• Denver, CO

• 10/28/2023

As the recipe suggested, this resulted in a juicy, boneless, chicken breast. That seems like it never happens anymore. I read the reviews and noted all the variations, thinking it should be made first - as suggested. Then, I added soy sauce to mine. Whatever.... : ) Overall, I think this is a really solid recipe. I probably wouldn't make it for a special occasion, but on a Monday night, and with the option of cooking more and using for leftovers, it's outstanding. Definitely a keeper and good use for those often dry, tough cuts of chicken!

• Karin Foster

• San Clemente, CA

• 7/11/2023

Anonymous: Recipe states “set ⅓ cup marinade aside”. This reserved marinade is what is spooned over cooked chicken.

• Mirk

• 7/10/2023

I’m a little confused about the instruction to spoon reserve marinade over the chicken once it’s cooked. The marinade that the raw chicken disked in us contaminated with bacteria from the raw chicken. It could make you dry sick! So marinade needs to be reserved separately from that used to soak the chicken. Or you can boil the marinade in which the chicken soaked for 10 minutes- which dill probably turn it into syrup.

• Anonymous

• Midlothian, Virginia

• 6/11/2023

Great Marinade and I feel could be use on any protein for the grill. Did not change the recipe.

• Tony L

• Glade Park, CO

• 6/9/2023

It was difficult to find the recipe among all the chitchat.

• Anonymous

• 9/13/2022

This was so good on grilled boneless chicken breasts. I used red wine vinegar, didn't have any sherry vinegar. I was thinking of using it to marinate some shrimp for grilling, anyone tried this? I won't marinate it for too long! You will enjoy!

• Anonymous

• 7/23/2022

I made this just as written, except I mixed in boneless skinless chicken thighs along with the breasts. I used the grill pan on the stove. Both breasts and thighs were moist and flavorful. This is a keeper!

• Cara

• Ocala, FL

• 7/11/2022

First I brined the chicken breasts, (2.5 C water. 2 tsp kosher salt, 1 T peppercorns, 1 sprig rosemary, 4 chicken breasts) pver medium heat place water, salt, peppercorns, and rosemary until salt has dissolved. Cool water and place chicken into solution for 2 - 8 hours. I had it in a bit over 2 hours. Then follow this recipe. Oh, so delicious. Make sure to watch chicken on grill and if there is a thinner area place it over the cool area of the grill with the thicker piece over the fire. Your best friend is your thermometer - pull at 160 degrees F. Rest 10 minutes.

• Barb B

• Encinitas, CA

• 7/2/2022

For a variation, add a bunch of freshly grated ginger to the marinade and put some aside before adding the chicken. Add a little sesame oil, a splash of soy sauce and some chunky peanut butter (yes!) to a neutral oil like canola or peanut, wisk and you've got the dressing. When this chicken tops some mixed greens, (thinly sliced kale or cabbage that you soften by a squeeze of lemon), chopped green onion, sliced red pepper, whatever stone fruit is ripe and available, and fried wonton strips you will have created a salad your friends and family will request again and again. Add avocados, sliced radishes, bean sprouts, diced Persian cucumbers - the possibilities are limited to your market, the season and your imagination!

• KDFA

• Santa Monica, CA

• 6/8/2022

I forgot to set aside some marinade and it still turned out amazing!!!

• Anonymous

• 7/29/2023