Super Citrus and Garlic Chicken Marinade

Since investing in a grill a few months ago, Aaron and I have been on a non-stop chicken and veggie kick.  At least once per week, I marinate a batch of chicken breasts and chop up a mound of vegetables to eat in salads and wraps throughout the week.  It's been great.  We've been eating healthy and aside from minor preparation of side ingredients, dinner is practically ready for the first half of the week.  I came across this marinade when summer started and thought it was the best thing ever.  After buying it a couple times, I thought, I can totally make this marinade myself.  So I did.

My version of this marinade turned out just as yummy and just as full of flavor.  It wasn't as salty as the store bought version, but that's to be expected when cooking from scratch.  

Very Citrus and Garlic Chicken Marinade

Prep Time: 10 minutes  

Ingredients:

6 large chicken breasts (or thighs)
1/4 cup fresh lime juice (approx. 2-3 limes)
1 teaspoon finely grated lime zest
1/4 cup fresh lemon juice (approx. 2-3 lemons)
1 teaspoon finely grated lemon zest
1/2 cup fresh orange juice (approx. 2 large oranges)
1 (heaping) tablespoon crushed garlic (fresh is always better, but when time is of the essence, I appreciate the jarred stuff)
1/3 cup vegetable oil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon dried rosemary
1/2 teaspoon dried parsley

Method:

First, zest one teaspoon of both the lime and lemon.  Set aside in a small bowl.  In another small bowl, combine the fresh lime, lemon and orange juice.  In a blender or food processor, combine all ingredients (yes everything) and pulse until a uniform puree forms.  

Pour marinade into a large plastic bag (I always double-up just in case of leaks!).  Add chicken, seal bag, and turn to coat.  Allow chicken to marinate for at least 20 minutes, or overnight (be sure to keep chilled in the refrigerator).

Once ready, cook according to appropriate cooking time and method (this will vary between thighs and breast).  In our case, we decided to cook our chicken breasts on the grill.  

For the grill- prepare the grill for direct cooking over medium-high heat (350-450 degrees).  Remove the chicken from the bag and discard remaining marinade.  Grill over direct medium heat with the lid closed until the meat is no longer pink in the middle, 15-20 minutes, turning once (we have fairly thick chicken breasts, so cooking times may vary).  Remove from the grill and allow 3 to 5 minutes for the chicken to rest and cool.

 

Enjoy!

Blackberries

Italy: Vernazza, Cinque Terre