One from the Heart

Three Citrus Grilled Chicken

This zesty recipe from John Hearty tastes as bright and sunny as summer.

4 large boneless, skinless chicken breast halves

Marinade:
2 tsp. orange zest
1 tsp. lemon zest
1/2 tsp. lime zest
1/3 Cup orange juice (juice of one orange)
1/4 Cup lemon juice (juice of one lemon)
1 TB lime juice (juice of one lime)
1/4 Cup olive oil
3 TB chopped mint leaves
1/2 tsp. ground cumin
1/4 tsp. cinnamon
1/8 tsp. salt (optional)
1/8 tsp. black pepper
1/4 medium red onion, thinly sliced

Combine all of the marinade ingredients, except the onion, in a large bowl. Before squeezing the citrus fruits, use a zester to scrape off a bit of zest from each. Don't worry too much about exact amounts. Stir to blend. Remove 1/3 Cup of the marinade and store separately in the refrigerator for basting. Add the onion and chicken to the bowl and coat the chicken well. Cover and refrigerate for at least an hour - 4 hours or overnight is even better.

Remove the chicken from the marinade and discard. Grill the chicken over medium-high heat, basting frequently with the reserved marinade, about 10 minutes per side.

Prep. time: 15 minutes
Marinating time: 1- 4 hours
Grilling time: 20 minutes
Serves: 4

Stories:
Kathy Hartley | John Hearty | Patsy Hartung | Stacey Whiseheart

Recipes:
Spinach Dip | Spicy Rice with Almonds | Grilled Swordfish Steaks | Three Citrus Grilled Chicken | Strawberry Spinach Salad | Chocolate Delight | Panko-Breaded Tilapia | Heart Healthy Pancakes