Are you itching to uncover and fire up that grill? Do you have your super-sized spatula and kiss the cook apron all laid out and ready to go? Well, I have just the recipe for you to rev up this year’s grilling season. My husband Klint said this was the best chicken I’ve made to date! It may look plain, but it is packed with moist, rich and healthful flavors.
My Chipotle Citrus Chicken is so moist, delicious and easy that you’ll never go back to plain ol’ proteins with bbq sauce. The fresh fruit juice tenderizes the meat while the smoky chiles and garlic infuse the chicken with beautiful flavor. Large, tail on shrimp would also be great in this marinade, just reduce marinating time to 10-15 minutes.
If you’re not up for pulling out the grill feel free to use an indoor grill pan or skillet. Top grilled chicken breasts with chopped leafy cilantro and side of lime or lemon wedges. Serve with my Summer Quinoa Salad, Blue Corn Chips and a bowl of creamy fresh Guacamole… a spring and summer meal no neighbor, friend, family or foe will turn down.
Enjoy! Gluten-free options below. (Oh, and don’t forget to check out my simple spring gardening project at the end.)
Chipotle Citrus Chicken
gluten & dairy free
• 2 lbs CHICKEN BREASTS, BONELESS, SKINLESS (8-4 oz portions)
• JUICE FROM 2 LARGE ORANGES
• JUICE FROM 2 LIMES
• 1 tbsp PURE or RAW HONEY
• 5 cloves GARLIC, roughly chopped
• 1/4 cup OLIVE OIL, EXTRA VIRGIN or CANOLA OIL
• 2 CHIPOTLE CHILE PEPPERS, canned in adobo sauce*
• 3 tbsp CHIPOTLE ADOBO SAUCE*
• SEA SALT AND PEPPER TO TASTE
*Gluten-free option: Check chipotle pepper labels, San Marcos and La Costena brands are typically GF but some people are sensitive to the vinegar, use at your discretion or add ground chili powder and cumin as a substitute.
1. In a large zip top bag or shallow glass dish combine juice from 2 oranges, 2 limes, 5 garlic cloves (roughly chopped), 1 T. honey, 1/4 cup olive oil, 2 chipotle chiles in adobo chopped, 3 T. chipotle adobo sauce, salt and pepper; mix together and add chicken pieces coating well with marinade.
2. Refrigerate chicken in marinade for at least 30 minutes up to 2 or 3 hours (turn chicken over half way through to marinate evenly).
3. Heat an indoor or outdoor grill over medium-high heat (spray with cooking spray if needed). Remove chicken breasts from marinade shaking off any excess and lay on hot grill. Cook for 6-8 minutes per side depending on thickness of chicken, or until cooked through and no longer pink (around 170 degrees internal temp).
4. Serve chicken with fresh chopped cilantro and lime wedges, if desired. Serving size, 1 – 4 oz piece grilled chicken. Serves 8. This recipe goes great with my Summer Quinoa Salad.
NUTRITION INFO PER SERVING: 165 calories, 5g fat, 6g carb, 3g sugar, 24g protein
SIMPLE SPRING PROJECT – POTTED MINI SUCCULENTS
-12 mini succulent plants (or other plant or flower)
-12 2-inch clay pots (got mine at Michael’s craft store for 69 cents each)
-5 1/4 feet Natural Burlap – 4 inches wide (Michael’s also had burlap strips for $2.99 that worked perfectly)
-Assorted Ribbon (12-12″ strips)
1. Remove succulents from plastic containers and transfer to clay pots; press dirt around plant gently with fingers into pot until sturdy. Water if needed and wipe around the pot with a paper towel.
2. Cut 12 about 5″ long rectangular pieces of burlap. Set potted succulent in the center and pull up sides of burlap around the pot (may use a little hot glue to secure burlap to pot if desired – I just tied ribbon). Wrap a piece ribbon around the lower half and secure with two knots, trim edges of ribbon pretty and burlap if needed. Voila! You’ve got an easy, beautiful & inexpensive gift or decoration.