Citrus Marinade for Chicken or Meats

Filed in Gather Food Essential by on June 6, 2009 0 Comments

This is a radically changed recipe I found on The Wright Recipes, and it is fantastic!  I marinated some bone-in chicken breasts last night in it, grilled them, and served them with some of the reduced marinade as a sauce.  I also reserved some ( before the chicken went in) for salad dressing, adding a little more olive oil, so it was a triple slam, I guess you could say.




The original recipe called for 2 cups of sliced kumquats, which are not in season here.  I used instead the sour oranges from my large inside orange tree instead.  I think you could approximate the sour/sweet taste and the colorful marinade using any citrus, plus a few Key Limes.  I might even try mandarin oranges with limes.  Anyway, it’s terrific!


To make the marinade:


1 cup thinly sliced oranges, citrus, or a combination

several slices of red onion, halved and separated

4 trimmed scallions, greens and whites, sliced

2 cloves ( about one tablespoon) minced fresh garlic

a shake of red pepper flakes

a handful of arugula, sliced in strips

2 t. or more kosher salt

several grinds of fresh pepper

1/2 cup canola oil

1/2 cup rice vinegar

Mix marinade gently until combined.  If you want to reserve a few tablespoons for salad dressing, now is the time to do it.

Pour marinade into a large plastic, zip bag and add four bone-in chicken breasts.

Place in fridge for at least an hour.

Grill until chicken is cooked through.  For sauce, simmer the marinade until reduced by about half.

Serve with a little sauce spooned on top.




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