||Citrus-Marinated Chicken Breasts
1 tablespoon finely grated lemon zest (from about 2 lemons)
¼ cup fresh lemon juice
¼ cup fresh orange juice
2 tablespoons low-sodium soy sauce
2 tablespoons finely chopped fresh cilantro leaves
1 tablespoon grated, peeled fresh ginger, including juices
Extra-virgin olive oil
2 boneless, skinless chicken breast halves, each about 6 ounces
In a large, resealable plastic bag combine the marinade ingredients, including 2 tablespoons oil.
Place the chicken in the bag, press the air out of the bag, and seal tightly.
Turn the bag to distribute the marinade, place the bag in a bowl, and refrigerate for 3 to 5 hours, turning occasionally.|
Remove the chicken from the bag and discard the marinade.
Pan-fry in EVOO until firm to the touch and no longer pink in the center, 8 to 12 minutes, turning once.
Remove from the heat and let the chicken rest for 3 to 5 minutes.
Cut the chicken crosswise into ½-inch-thick slices. Serve warm.
2017-09-22: We used 2 breasts with no leftovers.|
2017-07-14: we pan-fried rather than grilling and they were excellent and will be added to our rotation. Served with grilled red onions.