Ingredients
Scale
- Chicken Marinade:
- 1½ pounds boneless, skinless chicken breasts or thighs
- 3 oranges (zest + ¾ cup juice)
- 3 limes (zest + â…“ cup juice)
- ½ cup olive oil
- 1 tablespoon honey
- 1 teaspoon ground cumin
- 2½ tablespoons soy sauce
- 2 teaspoons minced garlic
- ¼ cup chopped cilantro
- 1 teaspoon salt
- ¼ teaspoon pepper
- For Serving:
- 1 batch mango-avocado salsa
- Cilantro-lime rice or coconut-lime rice (optional)
Instructions
- Zest orange and lime to get 1 teaspoon of zest from each. Juice to get ¾ cup orange juice and ⅓ cup lime juice.
- Whisk together all marinade ingredients. Reserve ½ cup, pour remaining into a bag with trimmed chicken. Marinate for 30 min–6 hrs, flipping halfway.
- Preheat grill to 450°F and oil grate. Discard marinade and grill chicken 10–12 minutes, flipping halfway. Brush with reserved marinade.
- Prepare mango-avocado salsa.
- Optional: make cilantro-lime or coconut rice.
- Serve grilled chicken over rice and top with salsa. Enjoy!
Notes
- Use a meat thermometer to reach exactly 165℉ for juicy chicken.
- Store leftover chicken up to 3 days in the fridge. Store salsa separately and consume within 1 day.
- To reheat, warm chicken gently. Do not microwave salsa.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Grilled
- Cuisine: Mexican