Grilled Citrus Chicken

5
(2 ratings)
Prep
Time
Total Time
Number Of
Ingredients
8
Servings6

Juicy grilled chicken deliciously infused with flavor from the citrus-garlic marinade

Ingredients
  • 1/2 cup firmly packed brown sugar
  • 1/3 cup Pure Wesson® Canola Oil
  • 1/4 cup Gulden's® Spicy Brown Mustard
  • 1/4 cup cider vinegar
  • 6 cloves garlic, minced (6 cloves = 1 tablespoon)
  • 3 tablespoons lemon juice (1 med lemon = 3 tbsp juice)
  • 2 tablespoons lime juice (1 med lime = 2 tbsp juice)
  • 1-1/2 teaspoons salt
  • 6 boneless skinless chicken breasts (6 breast = about 2 lb)
  • PAM® Grilling Spray
 
Directions
  1. Place sugar, oil, mustard, vinegar, garlic, lemon juice, lime juice and salt in medium bowl; whisk together until well blended to make marinade.
  2. Pour marinade into resealable plastic freezer bag. Add chicken; seal bag. Turn several times to completely coat pieces. Refrigerate at least 2 hours or overnight, turning occasionally. When ready to cook, remove chicken from bag, allowing excess marinade to drip off. Discard leftover marinade.
  3. Spray cold grill and cooking tongs with grilling spray. Position grill 4 to 6 inches from heat. Heat grill according to manufacturer's suggestion. Cook chicken over medium heat 15 to 20 minutes, to an internal temperature of 160°F, or until juice is no longer pink in thickest part. Turn frequently to prevent burning.
Cook's Tips

May substitute bone-in chicken breast or dark chicken for the boneless breast. Bone-in breast will need to cook 20 to 25 minutes, or until 160°F. Dark meat may need to cook up to 35 minutes.

Cook's Tips

May substitute bone-in chicken breast or dark chicken for the boneless breast. Bone-in breast will need to cook 20 to 25 minutes, or until 160°F. Dark meat may need to cook up to 35 minutes.

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Nutrition Information
Calories: 242 View complete nutrition information
Reviews (2)

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Overall Rating

Jeff December 02, 2014

I have used this recipe for chicken and it was delicious, but it can also be adapted for other types of meat. I substituted venison for the chicken and used orange juice in place of the lemon and lime juice and it resulted in possibly the best venison I've ever eaten, and I've eaten a lot of venison in my 40 years.

Momthathastocook September 07, 2012

Really great recipe. It's pretty simple to throw in a food processor. All that garlic can be a little tedious to mince, but you have to use fresh!