Grilled Citrus Chicken
Grilled Citrus Chicken
A marinade of roasted red bell peppers and citrus juices keeps the chicken moist as it cooks on the grill to perfection. Then, the remaining marinade is boiled down to make a delicious and flavorful sauce that gets a touch of butter at the end.
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Servings
4
Ingredients
- 2 red bell peppers
- zest and juice of 2 lemons
- zest and juice of 2 oranges
- 4 cloves garlic
- 1/4 cup olive oil
- 12 juniper berries, chopped
- 4 sprigs thyme
- 1/4 teaspoon salt, or to taste
- 1/4 teaspoon pepper, or to taste
- 4 chicken breasts, preferably organic
- 3 tablespoon unsalted butter
Directions
- Place the bell peppers directly on a gas stove over high heat. Char until black and blistered on all sides, turning using tongs. Remove from the heat and place in a paper bag. When cool, gently rub off the skins, and seed the peppers.
- Combine the bell peppers, lemon juice and zest, orange juice and zest, garlic, olive oil, juniper berries, thyme, salt, and pepper in a blender and blend until smooth. Place the chicken breasts in a container and pour the marinade over. Refrigerate overnight.
- The next day, preheat a gas grill or cast-iron grill pan over medium heat.
- Remove the chicken from the marinade and save the marinade. Grill the chicken until it reaches an internal temperature of 165 degrees, about 5-8 minutes per side. Remove from the heat and let rest for at least 5 minutes.
- Meanwhile, heat the reserved marinade in saucepan until it comes to a boil. Stir in the butter. Slice the chicken and serve drizzled with the heated marinade.