A flavorful grilled chicken dish marinated in citrus and spices, served with sautéed onions, rice, and black beans.
A flavorful grilled chicken dish marinated in citrus and spices, served with sautéed onions, rice, and black beans.
cloves
Orange Juice, freshly squeezed
cups
Lime Juice, freshly squeezed
cups
teaspoons
teaspoons
Black Pepper, freshly ground
teaspoons
Ground Allspice, optional
teaspoons
teaspoons
Chicken Breast Halves, boneless, skinless
0 oz
Neutral Oil, such as canola or vegetable
tablespoons
White Onion, sliced into 1/4 inch rings
0 lb
Long-grain Rice, cooked
to taste
Black Beans, cooked
to taste
Cilantro Leaves, picked
to taste
Lime Wedges
to taste
1. Make the Marinade
In a blender or food processor, combine the garlic, freshly squeezed orange juice, lime juice, ground cumin, dried oregano, black pepper, the optional ground allspice, and two teaspoons of kosher salt. Blend until you have a smooth mixture.
2. Prepare the Chicken
If using chicken breast halves, cut them in half horizontally, then place each piece between two pieces of plastic wrap and pound them to an even thickness of about 1/4 inch. Place the chicken cutlets in a zipper-lock bag or a shallow dish, pour the marinade over the chicken, and make sure each piece is well-coated. Seal the bag or cover the dish with plastic wrap, and let the chicken marinate in the refrigerator for at least 30 minutes.
3. Cook the Chicken
Heat a tablespoon of neutral oil in a stainless steel skillet over medium-high heat. Add the marinated chicken cutlets in batches, being careful not to overcrowd the pan. Cook each piece for about 2-3 minutes on each side, until they are golden brown and cooked through. Transfer the cooked chicken to a plate and cover with foil to keep warm.
4. Sauté the Onions
In the same skillet, add a bit more oil if needed, and then add your sliced onion rings. Season lightly with salt and sauté them for about 7-10 minutes, stirring occasionally, until they are softened and starting to brown.
5. Serve
To serve, arrange the cooked chicken cutlets on plates and top with the sautéed onions. Add a serving of cooked long-grain rice and black beans on the side. Garnish with picked cilantro leaves and lime wedges.
Combine yogurt with turmeric, garam masala, cumin, and coriander for a tandoori-style chicken.
Try using chicken thighs instead of breasts for a juicier option, or even go for a spatchcocked chicken to grill whole.
Use soy sauce, ginger, garlic, and chili flakes to give the chicken an Asian flair.
Replace citrus with a blend of olive oil, garlic, rosemary, thyme, and parsley for an herbaceous take on the grilled chicken.
Use the grilled chicken as a protein-rich topping on a hearty green salad with a vinaigrette that complements the marinade flavors.
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