Triple Citrus Grilled Chicken

I just berated my cat for laying around all day. It must be nice to be a cat; sleeping 20 hours of the day, eating whenever you want, having humans do your bidding. I wish I could switch places with my cat for just one day.

Instead, I’ll be spending my last of two days off in the kitchen, cooking and listening to music. It’s a good way for me to relax, but it would also be better to just lounge at the window all day long. Ah, the life us humans live…

There’s so much going on lately I’ve put my keto diet on the back burner for now. I’ll pick it back up in about a week and *hopefully* stay on it for good after that. I’ve even invested money in keto baking items (coconut flour and xanthan gum) so I’m ready to go.

In the meantime, expect some very non-keto recipes. I’m going all in for summer this week. We’re talking sandwiches, fried catfish, and corn salad. It’s hot and getting hotter outside, so we’re really in the thick of it when it comes to summetime, cool recipes.

This is one of those recipes. I marinated some boneless chicken thighs (my favorite cut of chicken) in all the citrus flavors: juice and zest of lemon, lime and orange. I wanted to be transported to a beach in the Carribean with this chicken!

This is a great way to have tasty chicken available to make other things with. I’m talking rice bowls, burritos, salads, enchiladas—you name it. I cut up the chicken and served it with cauliflower rice, guacamole, feta and Trader Joe’s new jalapeno sauce (it’s really good). The bowls were fantastic!

Enjoy!

Triple Citrus Grilled Chicken

• Servings: 4-6
• Time: 20 mins
• Difficulty: Easy
• Print

Zesty, flavorful citrus marinated chicken perfect for rice bowls, salads or burritos.

Ingredients

• Juice & zest of 2 limes
• Juice & zest of 1 lemon
• Juice & zest of 1 orange
• 1 lb. boneless, skinless chicken thighs
• 1/2 cup chopped fresh cilantro
• salt & pepper
• 2 cloves garlic, minced
• 3 TBS. olive oil

Directions

1. In a large bowl, stir together juice and zest of lemon, limes, and orange and 2 tablespoons olive oil. Add garlic and cilantro and stir. Pour over chicken in a shallow dish and toss to coat.
2. Cover chicken and refrigerate for at least 1 hour or overnight.
3. Heat remaining tablespoon oil on a grill pan (or regular grill) over medium heat. Grill chicken until browned and cooked through, about 4-5 minutes per side.

Step-By-Step Instructions

In a large bowl, stir together juice and zest of lemon, limes, and orange and 2 tablespoons olive oil. Add garlic and cilantro and stir. Pour over chicken in a shallow dish and toss to coat.

Cover chicken and refrigerate for at least 1 hour or overnight. Heat remaining tablespoon oil on a grill pan (or regular grill) over medium heat. Grill chicken until browned and cooked through, about 4-5 minutes per side.